Tomato Quiche (1983)

• 
  1 10-inch unbaked pie crust
•  tomato slices, 1/3-inch thick
• 3 eggs
• 1/2 lb Swiss cheese, cubed
• 1 3/4 cup half-and-half
• 3 tbspns chopped onion
• 1 tbspn butter
• 1/2 tspn dill
• 1 tspn salt
• Dash cayenne pepper

Put tomatoes in bottom of pie crust... enough to cover pan. Saute onions in butter until limp. Combine beaten eggs with cheese, half-and-half, dill, salt, cayenne pepper, and onion.

Pour into shell over tomatoes.  Bake at 425 degrees for 10 minutes, lower heat to 325 degrees and bake 45 minutes longer or until firmly set. Let rest 10 minutes before cutting.  Yield: 6 servings. 

More "Lost" Quiche Recipes
Zucchini Green Chile Quiche (1976)
Quiche Alsace Lorraine (1976)

(Origin - "The Chesapeake Collection" published by the Woman's Club of Denton, Maryland, 1983. Recipe contributed by Kay Howell.)