|Finely chopped onions||1 Cup (16 tbs)|
|Tomatoes||1 Cup (16 tbs), peeled and chopped|
|Eggs||3 , beaten|
|Milk||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Grated swiss cheese||1 Cup (16 tbs)|
|Tomatoes||2 Large, peeled and sliced 3/4 inch thick|
|10 inch pie shell/Any whole wheat pie crust||1|
Melt the butter in a small frying pan and saute the onions until they are transparent and very soft. Add the thyme, salt, and chopped tomatoes cover the mixture and simmer for 5 minutes.
Uncover the pan and mash the tomatoes; cook uncovered until the mixture, is dry and thick. When done the tomatoes should be completely mashed into the onions. Set aside to cool.
Beat the eggs, milk, and salt together; stir in the grated cheese and cooled tomato mixture.
Line the bottom of the pie crust with the sliced tomatoes ; pour the cheese mixture over.
Bake the quiche at 350°F for 25 to 30 minutes, until a knife inserted in the center comes out clean.
You may serve it at any temperature-from piping hot to cold.