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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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 shredded monterey jack cheese, divided |
1 pie pastry shells (10-inch) |
4 eggs |
1 1/2 cups light cream |
Directions:
1. In a skillet, saute onion in butter until tender.
2. Add tomatoes, salt, pepper and thyme.
3. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes.
4. Remove from heat.
5. Sprinkle 1 cup cheese into bottom of pie shell.
6. Cover with tomato mixture; sprinkle with remaining cheese.
7. In a mixing bowl, beat eggs until foamy.
8. Stir in cream; mix well.
9. Pour into pie shell.
10. Bake at 425 degrees for 10 minutes.
11. Reduce heat to 325 degrees; bake 40 minutes more or until top begins to brown and a knife inserted near the center comes out clean.
12. Let stand 10 minutes before cutting.
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