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 oz ) shredded Monterey Jack cheese divided

1 9 " deep or 10 ' deep unbaked pie shell

4 eggs

1 1/2 cups half and half

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 cup s ( 8 oz ) shredded Monterey Jack cheese divided 1 9 " deep or 10 ' deep unbaked pie shell 4 eggs

Yields 6-8 servings.

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

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

3. In a mixing bowl beat eggs until foamy. Stir in cream; mix well. Pour into pie shell.

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