Ingredients
Dough for single-crust deep-dish pie1 cup chopped onion2 tablespoons butter4 large tomatoes, peeled, seeded, chopped and drained1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme2 cups Monterey Jack cheese, divided4 large eggs, room temperature1-1/2 cups half-and-half cream
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In 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, 10-15 minutes. Remove from the heat.
Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling.
Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.
