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Рецепт Super Summer Tomato Pie
by Gretchen Wasniewski

Super Summer Tomato Pie

This is my favorite late summer recipe to save those abundant end of summer tomato crops. This is super easy to make and freezes well. When I have tomatoes all over the kitchen I make a couple pies. I serve one with a green salad and sliced melon, and maybe some garlic bread. The other I chill overnight to firm it up, slice and freeze in individual pieces. Mid-winter nothing tastes better than a slice of tomato pie!

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Подготовка: США American
Приготовление: Порций: 6

Ингредиенты

  • 2 cups fresh bread crumbs. You can mix white, wheat, even rye bread.
  • 3 cups tomatoes sliced thin. (About 6)
  • 1/2 large onion, halved and sliced very thin
  • 6 ounces grated low fat Swiss cheese
  • 4 large eggs, beaten
  • 4 tablespoons 2% milk
  • Salt and pepper to taste
  • 1 tablespoon butter

Инструкции

  1. Preheat oven to 325 degrees. Butter pie pan, using the whole tablespoon of butter. Sprinkle the bread crumbs in the pie pan and push them up the sides to completely cover the pan like a crust. Arrange 1/2 the tomatoes overlapping on top of the crumbs. Salt and pepper the tomatoes. Sprinkle with 1/2 the onion then 1/2 the cheese. Make a second layer of tomatoes, salt and pepper, and onion. Whisk eggs and milk. Pour egg mixture very slowly over the pie, gently moving the tomatoes to make space for the egg mixture. Sprinkle remaining 1/2 of the cheese over the top.
  2. Bake in the middle of the oven for 1 hour.
  3. Remove from the oven and let rest for at least 15 minutes before cutting.