Ingredients

• 1 cup chopped onion
• 2 tablespoons butter
• 4 large tomatoes, peeled, seeded, chopped and drained
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 cups (8 ounces) Monterey Jack cheese, divided
• 1 unbaked pastry shell (10 inches)
• 4 eggs
• 1-1/2 cups half-and-half cream

Directions

1. n a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, about 10 to 15 minutes. Remove from the heat.

2. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese.

3. In a small bowl, beat eggs until foamy. Beat in cream. Pour into pie shell.

4. Bake at 425° for 10 minutes. Reduce heat to 325°; bake 40 minutes longer or until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6-8 servings.

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