Tomato Cheese Pie
|
1 |
9" pie crust |
3 |
medium to large ripe tomatoes, sliced |
1 |
Onion, diced |
|
teaspoon salt |
| 1/2 |
teaspoon black pepper |
1/8-1/4 |
cup fresh basil, chopped *
|
1/4 |
cup fresh chives, chopped * |
1/8 |
cup fresh oregano, chopped * |
1/2 |
cup mayonnaise |
1-1/2 |
cups shredded cheese |
|
|
| Bake pie crust in preheated 425° oven for five minutes. Remove the pie crust and reduce the temperature to 400°.
Make a layer of tomatoes. Sprinkle half of the onions and herbs on top of the tomatoes. Make another layer of the same.
In a mixing bowl, combine mayonnaise and cheese. Carefully spread the cheese evenly over the tomato mixture. Make sure the cheese mixture extends to all edges.
Bake at 400° for 20 to 30 minutes, or until crust is golden and the cheese is bubbly.
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| *Note: If using dried herbs, cut back amounts to 1/2 to 3/4 teaspoons each. |
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