Tomato Quiche

• 9-inch deep dish pie crust, baked
• 3 tomatoes, peeled and chopped, or 16 oz. can of whole or chopped tomatoes
• 1 medium onion, finely chopped
• 3 Tbsp. butter, margarine or oleo
• 1 tsp. salt
• 1/2 tsp. thyme
• 1/2 lb. Swiss cheese, shredded
• 3 eggs, well beaten
• 1 c. milk or half and half cream
• fried bacon (optional)

1. Bake pie crust at 425u0b0 for 10 minutes.
2. Combine next 5 ingredients in a saucepan and cook over medium heat until it is reduced by half. Place cheese on baked crust.
3. Pour tomato mixture over the cheese.
4. Mix eggs and milk or cream and pour over the tomato mixture.
5. Bake for 10 minutes at 425u0b0, then reduce to 375u0b0 for 35 minutes or until set.
6. Let quiche rest for a few minutes before cutting.

dish pie crust, tomatoes, onion, butter, salt, thyme, swiss cheese, eggs, milk, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=276630 (may not work)