Tomato-Onion Quiche (self crusting)
Source: combination of recipes
1 cup chopped onions
2 T butter
4 large tomatoes, peeled, seeded and drained
1 tsp salt
1/4 tsp pepper
2 cups shredded Monterey Jack cheese, divided
1/3 cup flour
1 tsp baking powder
4 eggs, room temp
1-1/2 cups half and half (I use whole milk, heavy cream or combo depending what I have on hand)
Preheat oven to 375 and grease or spray a 9-in pie plate.
In large skillet over med-high heat, saute onion in butter until tender. Add the tomatoes, salt and pepper. Continue cooking until liquid is almost evaporated, about 10-15 minutes, remove from heat.
Mix 1 cup cheese with flour and baking powder, spread into bottom of pie plate.
Top with tomato mixture.
Whisk together the eggs and milk/cream until well combined. Pour over ingredients in pie plate.
Top with remaining cheese and bake until golden and cooked through, about 40 minutes. (Note - the pie plate gets very full - I place on a cookie sheet before putting in the oven)