Serves: 6
Total Calories: 274

* See note below.
2 tablespoons butter or margarine
1 onion medium, diced
3 tomatoes large, skinned, seeded and chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme dried, crushed
1/2 pound Swiss cheese natural, diced
3 eggs
Salt and pepper to taste
1 cup half and half or heavy cream for a richer filling
Fresh watercress or parsley

* (See pastry recipe with Crab Quiche for a 10-inch pie crust.) In saucepan, melt butter or margarine and sauté onion about 10 minutes. Add tomatoes, salt, pepper and thyme and continue cooking for 5 minutes, over high heat to reduce liquid. Put mixture into 10-inch pie crust. Sprinkle the diced cheese over this. Beat eggs, add salt and pepper to taste and beat in cream. Pour over mixture in pie shell. Bake 10 minutes at 425°, then reduce heat to 375° and continue baking for about 35 minutes, or until pan contents are firm to the touch. Rest 10 minutes before cutting. Serve in wedges on plate garnished with watercress or parsley.

Note: Quiche may be made ahead and heated in a moderate oven just until warm.

Nutritional Facts:

Serves: 6
Total Calories: 274
Calories from Fat: 195

More Recipes from the Menu Planner Cookbook:
Bagna Cauda Dip
Broiled Grapefruit
Clams On The Shell
Fruit Kabobs
Tomato Quiche