Tomato & Swiss Cheese Quiche
Tomato and Swiss Cheese Quiche recipe
Yield
8 servingsPrep
20 minCook
55 minReady
1⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
tomatoes
peeled, seeded and chopped |
|
| 1 | medium |
onions
chopped |
|
| 3 | tablespoons |
butter
|
|
| ½ | teaspoon |
salt
can omit |
|
| ¼ | teaspoon |
thyme
or basil |
*
|
| ½ | pound |
swiss cheese
grated |
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
light cream (half&half)
|
|
| 1 |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
tomatoes
peeled, seeded and chopped |
|
| 1 | medium |
onions
chopped |
|
| 45 | ml |
butter
|
|
| 2.5 | ml |
salt
can omit |
|
| 1.3 | ml |
thyme
or basil |
*
|
| 226.8 | g |
swiss cheese
grated |
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | x |
pie shell (9 inch)
|
|
Directions
Bake pie crust in large pie pan or quiche pan 10 minutes at 400℉ (200℃).
Combine tomatoes, onion, butter, salt and thyme or basil in saucepan and cook over medium heat until it is reduced by ½. Place cheese on crust.
Pour tomato mixture over the cheese. Mix eggs and cream and pour over tomato mixture.
Bake for 10 minutes at 425 degrees, then reduce to 375℉ (190℃) for 35 minutes or until set.
Let quiche rest a few minutes before cutting.
