Total TimePrep: 20 min. Bake: 50 min.
- 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 large eggs, room temperature
- 1-1/2 cups half-and-half cream
- In a large skillet over medium-high heat, 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.
- Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
- In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
- Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer or until top begins to brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts1 piece: 375 calories, 26g fat (14g saturated fat), 167mg cholesterol, 638mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 14g protein.
Aug 16, 2020
Hubby loved this -great way to use garden fresh tomatoes - he always plants too many!
Jul 29, 2020
I made this recipe almost exactly as written. Only thing I did different was add some fresh basil and garlic. Loved this recipe. I will be adding this to my collection! Thank you for sharing!
Jun 25, 2020
Made recipe almost exact. Omitted the salt because of salt in cheese (just personal preference. Will make again, but will cut back on onion and butter. Onion almost overpowered the tomato. Love quiche with salad during these hot summer months. Thanks Heidi
May 20, 2020
I have been making this EXACT recipe since at least 1994. I thought that this recipe came with my original MasterCook software and that it was created by a woman named Elizabeth Powell, but I can't find any evidence of this anwhere. Anyway, this is a wonderful recipe and is the only quiche I like. I once made it for a buffet where the French mother of one of my friends complimented me on it and could not believe that I am not French!
Apr 2, 2020
Wonderful dish I've made numerous times over the years. I threw away the rest of my quiche recipes because this one is SO delicious. The only change I ever made was adding some bacon once but I actually prefer it without. With ripe tomatoes you don't want to cover that flavor up.
Apr 1, 2020
This was a wonderful dish! For those who found it too liquidy, you didn't prepare the tomatoes correctly. Drain them well then cook them
Aug 8, 2019
This is one of the best quiches I have ever had. I used a variety of tomatoes from my garden. I did not peel them or seed them. I just cut them up and cooked them a little longer. I also baked it about 12 minutes longer due to some tomatoes being juicier. It was was so good that I will cook up the mixure as stated below and use this winter. i did not change the recipe ingredients at all.
Oct 31, 2018
Wow…what a great recipe! It took a little extra time to cook the tomatoes down, but the end result was well worth it! My husband and I liked it so much that I froze a couple of batches of the tomato-onion mixture (using my homegrown tomatoes and onions) so we can enjoy this during the winter months! As a volunteer Field Editor for TOH, I highly recommend this recipe!
May 27, 2018
I Think It would have been very good but very Salty and I like salt. Thought I may have made a mistake but made 3 for a bridal shower and they were all Salty . I was disappointed . I would probably use 1/4 teaspoon of salt. I also used a deep dish pan but was unable to fit all the eggs and cream. So do you best to find a Larger pie crust.
Aug 16, 2017
DELICIOUS! I made the recipe as directed except I had some evaporated milk in the can I needed to use up, so I replaced some of the cream with that. A great way to use up the abundance of tomatoes we have in our garden. Fortunately, our tomatoes are HUGE and have very few seeds along with being easy to peel. We will definitely be keeping this recipe!