Tuesday, June 28

Garden fresh tomato pie

4 eggs
2/3 cup of milk
2 green onion, sliced
2 tablespoons of a chiffonade of basil
Couple pinches of chopped parsley
Large pinch of kosher salt
About 8 turns of the pepper grinder
1 overflowing cup of shredded mozzarella
3 slices of bacon, cooked and chopped
Homemade or store bought pie crust
Place the uncooked pie crust in a glass pie pan, turning the edges under and crimping them. Bake at 350 degrees for about 10 minutes or until the crust is lightly browned. Set aside.

Meanwhile, line a baking sheet with two layers of paper towels. Slice the tomatoes about 1/4 inch thick and lay them out on the paper towels to drain. Sprinkle lightly with salt and cover with another layer of paper towels. Let sit while preparing the other ingredients.

In a large bowl, whisk the eggs with the milk until well blended. Add the green onion, basil, parsley, salt and pepper and mix well. Add 1/2 of the cheese and all of the bacon; stir and set aside.
Preheat the oven to 350 degrees. Depending on the size of the tomatoes, reserve about 10 of the prettier slices for the top. Chop up the remaining tomato slices and add to the egg mixture; stir. Pour the egg mixture carefully and evenly over the tomato layer; carefully smooth out. Around the outside edges of the pie, line up the remaining 10 sliced tomatoes, slightly overlapping them.

Bake at 350 degrees for about 25 minutes. Remove and sprinkle the remaining cheese evenly over the top. Add a rim of aluminum foil or a pie shield around the edges of the pie to prevent it from over browning. Return to the oven and bake an additional 15 to 20 minutes, or until center is set. (Times are estimates as ovens vary.)
Remove and let stand for 10 minutes before slicing.


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