TOMATO PIE

Shadowfax

I have always loved broiled tomatoes. I don't know where my wife got this recipe, but it is fabulous, ridiculously simple and quick to boot. We serve it as a vegetable side dish.

1 baked and cooled pie shell

4-5 medium tomatoes, sliced. They're best if they are a little firm, but not the salad cardboard they sell up north in the winter - we use the ones in the store on the vine.

7-8 green onions

5-6 medium leaves fresh basis, coarsely chopped

1 cup mayonaise

1 cup shredded cheddar

1 cup shreded mozarello

salt and pepper

slice the tomatoes about 1/4 inch slices, and place in the pie shell. Sprinkle with a little salt and pepper. Slice the green onions ( we go into the green a bit) and put over the tomatoes. Add the chopped basil to the pie. Mix the mayo, and two cheeses, and spread over the pie. Bake at 350 for 30 minutes, or until top is golden. Enjoy. The tomatoes are still a bit firm, but warm, and taste like broiled tomatoes to me. My wife first made this on New Year's eve, and we've had it several times since, and I am still not tired of it.

Whirlwind

I have a friend who brought this dish (or one very similar) to a dinner party at my house a few years back, but I had forgotten about it. It was delicious, so thanks for the reminder! I'm going to try whipping up a slightly lower fat version (light mayo and part-skim mozzarella) when I have houseguests weekend after next.

HRQ

Whirlwind, I tried the recipe with fat-free mayo and skim cheese. The cheese doesn't melt and the mayo just kind of gets icky-looking. The mixture just kind of lies on top of the pie instead of getting all gooey and sinking into the crevices.

It tasted good but didn't look too pretty. Next time I make it, I'm using all-fat ingredients. x:)

Whirlwind

Thanks for the heads up. I think I'll try the low fat rather than non-fat mayo -- it seems to cook more like regular mayonnaise. Ditto part skim rather all skim cheese. You're right that totally non-fat cheese never seems to melt...there should be some industrial use for it, maybe on the space shuttle. x:-/

Don D

I thought Shadow's recipe sounded eerily familiar. I posted this one back in October. With the switcheroo of Basil pesto and tomato, they could practically be the same. The pesto was a little too tart. I'll try it with tomato instead.

Don D, MS

10-04-04, 05:33 AM (CST)
8546 total posts

"Different Breakfast Unnamed"
One Pie Crust
1/2 cup mayonnaise
3 Tablespoons Basil Pesto
1/2 cup Grated Mozzarella Cheese
1/4 cup Grated Cheddar Cheese
1/4 cup Finely Diced Onion

Press crust into a nine-inch plate.
Punch holes in bottom with fork.
Bake six minutes at 425.
Take out of oven.
Fill pie crust with thin layer of mozzarella.
Mix Basil Pesto and mayonnaise together.
Spoon in Pesto/mayo and press it into a smooth layer.
Layer in the onion, cheddar and mozzarella again.
Bake 20 minutes at 325.

Give yourself enough time to scramble some eggs, one egg per person.

Cut unnamed breakfast pie into 8 slices and top each with one scrambled egg. Serves 8 (duh).

szemcumo

Do you think you could add egg/milk mixture (like quese(sp)) to this recipe and it would be ok or would it be better as Don suggested and cook the scrambled eggs separately?

Leslie

I make quiches quite a bit. I think if you wanted to make one out of this recipe, you'd probably have to lose the mayo and add some flour to the egg mixture. I usually beat the eggs with half & half rather than milk...it sets up better.

HRinNH

This sounds really good. I prefer the Roma (plum) tomatoes. Should be ok to exchange them and maybe put in some cilantro with the basil.
ooo-la-la

Don D

skrimps 'n' oysters too.

HRinNH

...skrimps sounds like shrimps. Either way, keep 'em in your own pie, thanks. :-)

Don D

Technically, a skrimp is a shrimp with the intestinal vein skraped out. x:-). But, back to potato pie.

Shadowfax

Well folks, I had this as warmed up leftovers, heated in the micro last night, and it is just as good as fresh out of the oven. I s'pose it could be improved, but I doubt it! Tryit as is and see what you think - then let me know how your improvements go. I'm game, but this is soooo good!

Don D

Reminds me of one my best friends who got married about 20 years ago. As sort of a joke I sent him my grandmother's recipe for baked beans for a gift. He wrote to say how he had improved it by adding hamburger meat and assorted other stuff. I didn't speak to him for months and still bring that up to him to this day. There are three things you just DON'T do. One of them is admit to altering a time-honored special recipe.

HRinNH

Well Don, Emeril has taught America to 'kick it up a notch'...so sometimes I find a recipe that needs that. However, I usually try a recipe just as it is the first time through.

Don D

You must attend sensitivity training soon. It hurt Shadow's feelings when we all recommended substitution right out of the chute.

Shadowfax

Thanks Don xhugs

HRinNH

Ok, while you guys hug, let me point out that I posted #6 and only added cilantro. I didn't CHANGE anything. So there, there...

Parabeaglex2

Hey, Shadowfax, this sounds great. Can you sub onion flakes or powder for the onions? I don't like cooked onions. If so, how much onion powder do you use to equate the 7-8 green onions?

Don D

Use Four 6-OZ McCormick jars.

Shadowfax

It sure is fun hangin out witha bunchof smart alecks... But if you like 'uncooked'onions, you will be ok with the pie, nothing actuallygets cooked, it just gets warm enough to let the flavors loose. Hell, make it with pomegranits and mustard and dill for all I care - butit won't be tomato pie - it'll be somethin else.