Tomato Quiche - cooking recipe

Ingredients

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

Preparation

In a skillet, saute onion until tender.
Add tomatoes, salt, pepper and thyme.
Cook over medium-high heat until liquid is almost evaporated, 10 to 15 minutes.
Remove from heat.
Sprinkle 1 cup cheese on 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.
Reduce heat to 325\u00b0 and bake for 40 minutes or until top begins to brown.
Knife should come out clean.
Let stand for 10 minutes before cutting.