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Prep Time: 60 Minutes Cook Time: 47 Minutes |
Ready In: 107 Minutes Servings: 8 |
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The best with garden fresh tomatoes. Ingredients:
1 unbaked 9-inch pie shell |
2 medium vine-ripe tomatoes, peeled and sliced |
salt and pepper |
1 cup all-purpose flour |
1/4 cup butter |
2 medium onions, finely chopped |
1 teaspoon dried oregano |
1/2 cup diced provolone cheese |
3/4 cup half-and-half |
2 large eggs |
1 cup shredded swiss cheese |
Directions:
1. Bake the pie shell at 350° for approximately 7 minutes or until slightly browned; remove from oven and set aside.
2. Sprinkle tomatoes with salt and pepper to taste.
3. Dip each slice in the flour to coat lightly on both sides.
4. Melt 3 tablespoons butter in a large skillet over medium heat; Add the tomato slics (in batches) and cook about 1 minute on each side; transfer to a plate (I line the plate with paper towels).
5. Add 1 tablespoon butter to the skillet; add in the onions; saute 2-3 minutes; transfer onions with a slotted spoon to another plate or bowl.
6. Layer the tomatoes on the bottom of the pie shell.
7. Evenly spread the onions over the tomatoes.
8. Sprinkle with oregano and provolone cheese.
9. In an mixing bowl, add the half-and-half and eggs; beat well.
10. Pour into the pie shell.
11. Sprinkle evenly with Swiss cheese.
12. Bake at 350° for 35-40 minutes; may need to cover pie crust edges with foil to keep from getting too brown.
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