Recipe for cooking tomato quiche

Quick Meals- Salad and Quiche :: Quiche

Tomato Quiche

2 med. tomatoes
Pastry for one crust 9-in. pie
4 eggs
1 1/2 C. milk
2 C. shredded Swiss cheese
1/2 C. chopped onions
1 1/4 tsp. salt
1/4 tsp. ground black pepper

Hold tomatoes at room temperature until fully ripe. Cut one into sm. dice; slice the second tomato. Set both aside separately.

Roll pastry to fit a 9-in. pie pan. Fit pastry into pan and flute edges. Prick bottom and sides of pastry. Refrigerate for 10 min. Bake in a preheated 450 degrees F oven until golden, about 8 min. Remove pie shell. Reduce oven temperature to 325 degrees F.

In a med. bowl lightly beat eggs. Stir in milk, cheese, onions, salt, black pepper and reserved diced tomato. Pour into baked pie shell. Bake for 30 min. Top with reserved sliced tomatoes. Bake until a knife inserted in center comes out clean, about 25 min. longer. Let pie stand at room temperature for 10 min. before cutting.