Southern Tomato Vegetable Pie |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
4 plum tomatoes |
1/2 teaspoon kosher salt |
6 thick bacon slices |
1 (10-oz.) package frozen chopped spinach, thawed |
1 cup (4 oz.) shredded italian six-cheese blend |
3/4 cup light mayonnaise |
1/2 cup canned artichoke hearts, drained and chopped |
1/2 cup chopped fresh basil |
2 green onions, thinly sliced |
1 garlic clove, chopped |
1/2 teaspoon dried crushed red pepper |
1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed |
Directions:
1. Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.
2. Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
3. Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 7 ingredients in a large bowl until well blended.
4. Spread 1/4 cup spinach mixture on bottom of piecrust.
5. Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil.
6. Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 10 minutes. Serve warm or at room temperature.
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