Cheese & Tomato Quiche
1 conion, finely chopped
3medium tomatoes, 1 chopped, 2 sliced, divided
1 c(4 oz.) sargento artisan blends shredded swiss cheese
1/2 c(2 oz.) plus 1 tbsp. sargento grated parmesan cheese, divided
1 tspdried dill weed
1(9-inch) unbaked pie shell
How to Make Cheese & Tomato Quiche
- Melt butter in medium skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chopped tomatoes; cover and simmer 5 minutes. Uncover; cook 2 minutes or until mixture is thick, stirring occasionally. Remove from heat; set aside.
- Beat eggs in large bowl. Add milk, Swiss cheese, 1/2 cup Parmesan cheese, dill weed and salt; mix well. Stir in onion mixture. Pour into pie shell. Top with sliced tomatoes and remaining cheese.
- Bake in preheated 350°F oven 55 minutes or until set. Let stand 10 minutes and serve.