Taste ↣ Tomato and Thyme Quiche

 

I am seeing that I do a lot of recipes with tomatoes but I can't help it. I go to the farmers market saturday morning and there are these beautiful, bright red tomatoes looking at me every week. I have to buy them. Yet this time instead of roasting them into a soup I decided on one of my favorite meals- quiche. However, I really wasn't expecting it to turn out this good. These are AMAZING or as my husband said "the most flavorful quiche I have ever had." I try out a lot of recipes but only a few make it into our family cookbook. Lets just say this one will be in the cookbook. 

Hope you enjoy!

Ingredients:

• 4 Tomatoes, chopped 
• 1 cup chopped Onion
• 2 tablespoons of Butter
• 1 teaspoon of Salt
• 1/4 teaspoon of Pepper
• 1/4 teaspoon of Dried Thyme
• 2 cups of Monterey Jack Cheese
• 1 unbaked pastry shell
• 4 Eggs
• 1 cup of Half-and-Half- Cream

                                                  Directions:  

1. In a skillet, saute onion in butter until tender. Add the tomatoes, salt, pepper, and thyme. 
2. Cook over med-high heat until liquid is almost evaporated (around 10 min.) Remove from the heat. 
3. Roll out pie crust. Cut 3 inch circles of pie crust and press into a greased mini muffin pan. 
4. Divide 1 cup of cheese into bottom of pie crusts. Cover with tomato mixture; sprinkle with remaining cheese. 
5. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
6. Bake at 350 degrees. Start checking quiche around 25 min. You'll know when it is perfect when you insert a knife into the center of the quiche and it comes out clean.
7. Let stand 5-10 minutes before serving. 
8. Serve with fruit and a light salad for a delicious french dinner!

With Love, E