It seems I've been on a bit of a quiche kick lately. Hope I'm not boring anyone. I think it's partly because local eggs, milk, and cheese are available all winter long and I have a lovely stash of dried tomatoes in the pantry from last summer's garden. So here's another variation on the theme. A note about quiche: if you're using a deep dish pan, increase the eggs to 4 and the milk to a full cup.
1 9-inch pastry shell
1 medium onion, chopped
1/2 cup dried tomatoes
1/2 tsp dried thyme
1 cup shredded sharp cheddar
3/4 cup whole milk
Salt and pepper to taste
Preheat the oven to 375. Prick the pie crust in several places with a fork, then pre-bake for about 15 minutes (weight it down with pie weights if homemade).
Rehydrate the tomatoes by soaking in boiling water for several minutes. Drain and chop.
Saute the onions in olive oil until translucent. Add the tomatoes and thyme and saute another minute or so. Place onions, tomatoes, and cheese in the bottom of the pie shell.
In a small bowl, beat the eggs and milk together. Add salt and pepper. Pour into the pie shell. Bake quiche for about 35 minutes, until cooked through.