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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! Ingredients:
1 cup chopped onion |
2 tablespoons butter |
4 large tomatoes, peeled, seeded, chopped and drained |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
2 cups (8 ounces) monterey jack cheese, divided |
1 unbaked pastry shell (10 inches) |
4 eggs |
1-1/2 cups half-and-half cream |
Directions:
1. In a large skillet, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.
2. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
3. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
4. Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer or until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.
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