May 20, 2017
Fresh Tomatoes, Breakfast, Lunch,
Eggs, Fruit, Tomato, Budget-Friendly, Baby Shower, Brunch, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Make it from scratch, Kosher Dairy, Quiche more
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"If you like tomatoes and eggs, you'll like this."
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 near the center comes out clean.
Let stand 10 minutes before cutting.
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