Tomato Pie

Ingredients (for one)

  • 1 9-inch deep dish pie crust, pre-baked 5 minutes
  • 3 medium tomatoes, cored, peeled and seeded; cut into thick slices
  • Salt and freshly ground pepper
  • 1 T olive oil
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • ¼ C shredded Parmesan cheese
  • 2 eggs
  • ½ C whole milk or half & half cream
  • ½ C Jack cheese
  • ½ C fresh basil, chopped

Preheat oven to 375 degrees. Put tomato slices on paper towels; pat slices to remove excess moisture. Sprinkle with salt and pepper. In a small skillet, heat oil and saute garlic and onion until softened. Let cool. Sprinkle 3 T of Parmesan cheese over crust. Top with onion mixture and lay tomato slices in a pretty pattern on top.

In a bowl, beat eggs well; then add milk, Jack cheese, basil, and parsley, mixing until thoroughly combined. Pour mixture over the tomato in the pie crust. Sprinkle with the remaining T of Parmesan cheese.  Bake 35-40 minutes or until puffed and golden. Let cool slightly (10 minutes) before cutting. Serve with a green salad and thick French bread slices.

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