Tomato Quiche - cooking recipe

Ingredients

1 c. chopped onion
2 Tbsp. butter or margarine
4 large tomatoes, peeled, chopped and drained
1 tsp. salt
1/4 tsp. pepper
2 c. (8 oz.) shredded Monterey Jack cheese, divided
1 unbaked pie pastry shell (10-inches)
4 eggs
1 1/2 c. light cream

Preparation

In a skillet, saute onion in butter until tender. Add tomatoes, salt and pepper. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from heat. Sprinkle 1 cup of cheese into bottom of pie shell. Cover with tomato mixture. Sprinkle with remaining cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well. Pour into pie shell. Bake at 425\u00b0 for 10 minutes, then reduce heat to 325\u00b0. Bake for 40 minutes or more until top begins to brown and knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.