Tomato Tomata Quiche
Recipe: #26104
May 20, 2017
Categories: Breakfast, Eggs, Tomato, Baby Shower, Brunch, Mothers Day, Oven Bake Vegetarian, Fresh Tomatoes, Kosher Dairy, Quiche, more
"If you like tomatoes and eggs, you'll like this."
Ingredients
Nutritional
- Serving Size: 1 (376.1 g)
- Calories 455.6
- Total Fat - 29.9 g
- Saturated Fat - 14.9 g
- Cholesterol - 201.3 mg
- Sodium - 940.5 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 2.9 g
- Sugars - 8.7 g
- Protein - 21.6 g
- Calcium - 465.5 mg
- Iron - 2 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme.
Step 2
Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.
Step 3
Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.
Step 4
In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.
Step 5
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.
Step 6
Let stand 10 minutes before cutting.
Tips
No special items needed.