Tomato Quiche

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   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 425u00b0 for 10 minutes, then reduce heat to 325u00b0. 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.

* Per serving · 4 servings · Values may vary.

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