Tomato Quiche


prepared pie crust
1 onion, finely chopped
2 tomatoes, seeded and chopped
2 TB butter
1/2 tsp salt
1/4 tsp thyme
1 c shredded Swiss or Parmesan cheese (or a combo of both)
2 eggs, beaten
2/3 c half and half


Preheat oven to 425 degrees.
In a bowl, combine eggs and half and half.
Cook onion, tomatoes, salt and thyme in butter until liquid is evaporated.
Layer cheese on bottom of pie crust. Top with tomato and onion mixture. Pour egg and half and half mixture on top.
Bake for 10 minutes, then reduce heat to 375 degrees and bake for an additional 35 minutes or until knife comes out clean.
Cool 10 minutes before serving.