3 good size tomatoes — peeled, seeded and
chopped 1 Medium onion — chopped
3 Tbsp. butter
1/2 Tsp. salt (can omit)
1/4 Tsp. thyme or basil
1/2 Lb. grated Swiss cheese
3 eggs — well beaten
1 C. half and half
Bake pie crust in large pie pan or quiche pan 10 minutes at 400 degrees. Combine tomatoes, onion, butter, salt and thyme or basil in saucepan and cook over medium heat until it is reduced by 1/2. 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 degrees for 35 minutes or until set. Let quiche rest a few minutes before cutting. Serves 6 to 8.