Cherry Tomato and Sharp Cheddar Quiche

Ingredients

1 ready-made pie crust, defrosted and cold (I prefer the Trader Joe’s brand)
1 cup extra sharp cheddar cheese
6 eggs
½ cup heavy cream
1 pound of cherry tomatoes, each one cut in half
2 tablespoons dried parsley
1 clove garlic, finely minced
2 tablespoons butter

Directions

Preheat oven to 350°.

Use a rolling pin to thin out dough to cover pie dish and have enough for the edges. Fold over the edges. Place half of the shredded cheddar cheese on the dough in the middle of the pie plate.

In a large bowl whisk together the eggs and heavy cream. Add the parsley, garlic and the other half of the cheddar cheese. Mix well.

Next, drop in the tomatoes and gently fold them into the mixture, careful not to crush them and spill their juices.

Pour the egg mixture on top of the cheddar into the pie plate. Fold over the edges of the pie dough to form a crust. Add a few pats of butter to the top of the mixture.

Bake for 25-30 minutes or until the center of the quiche is firm. Allow to cool before cutting and serving.