Tomato Quiche

Preheat oven to 425. Saute onion in butter over medium heat in large skillet. Add tomatoes (drained), salt, pepper, and thyme. Cook on high for 8 - 12 minutes or until liquid is almost gone. Place 1/2 of cheese in bottom of each pie shell. Spoon in tomato mixture and to with remaining cheese. In small mixing bowl, beat eggs on high until foamy; at low speed beat in half and half. Pour over mixture in pie shell. Bake in lower 1/3 of oven for 10 minutes. Reduce heat to 325 and bake 45 minutes longer or until knife inserted comes clean.