HERBED TOMATO QUICHE                   Servings:

1   c.        heavy cream              2   T.    tomato paste
1/2 c.        light cream              1/4 c.    grated parmesan
2             eggs                     1/4 c.    grated Swiss cheese
2			  egg yolks                          salt and pepper
1             pie crust                2   T.    grated parmesan
              tomato slices            2   T.    grated Swiss cheese
			  crushed thyme                      butter
			  chopped parsley

    In a bowl combine heavy cream, light cream, eggs, and egg yolks.  Add
tomato paste, 1/4 c. parmesan, 1/4 c. swiss, and salt and pepper to taste.
Make a pie crust, and fill with custard.  Cover top with tomato slices, and
sprinkle with salt, pepper and crushed thyme.  Sprinkle with 2 T. each
parmesan and swiss, and dot with butter.  Bake on top rack at 375F for 25-30
minutes, or until custard is set and golden.  Remove from pan and let sit
for a moment to ease cutting.  Sprinkle with chopped parsley.

Source:  Susan Scholes