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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 unbaked (9-inch) pastry shell |
3/4 teaspoon salt |
1/4 teaspoon pepper |
3 medium-size green tomatoes, sliced |
3/4 cup all-purpose flour |
1/4 cup vegetable oil |
1 cup chopped green onion |
1 (2 1/4-ounce) can sliced ripe olives, drained |
2 eggs, beaten |
1 cup half-and-half |
1 cup (4 ounces) shredded |
cheddar cheese |
Directions:
1. Bake pastry shell at 450° for 8 minutes. Remove from oven; set aside.
2. Sprinkle salt and pepper over tomatoes; dredge in flour. Fry tomato slices in hot oil in a large skillet until browned, turning once. Drain on paper towels.
3. Sprinkle onion and olives in bottom of pastry shell. Arrange tomatoes over vegetables.
4. Combine eggs, half-and-half, and cheese, beating well. Pour over vegetables. Bake at 375° for 35 minutes or until set.
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