Tex-Mex-Tomato Quiche

2 lbs. red and/or yellow tomatoes

Pie dough for one 9” pie crust

4 eggs

½ cup milk

¼ cup chopped fresh cilantro

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. salt

1 ½ cups shredded Monterey Jack cheese or a combo of Cheddar and Jack cheeses, about 6 oz. (for an extra kick, use pepper Jack cheese)

Additional chopped fresh cilantro, optional

Cut 2 tomatoes into ¼”-thick slices; chop remaining tomatoes. You should have about 2 ½ cups chopped. Arrange tomatoes separately in single layer on paper towels; drain well, about 20 minutes. Meanwhile, place jellyroll pan on center oven rack; preheat to 375°F. On lightly floured surface, roll dough into 13” round. Fit into 9” pie pan. Flute edge; refrigerate. In large bowl, whisk together eggs, milk, cilantro, chili powder, cumin and salt until blended. Stir in 1 cup cheese, then chopped tomatoes. Transfer to crust. Arrange tomato slices, slightly overlapping, on top. Bake on hot jellyroll pan 45 minutes or until filling is set, sprinkling with remaining cheese during last 5 minutes. If desired, sprinkle with additional cilantro. Let stand 15 minutes before serving. Makes 6 servings.

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