Directions:
- Preheat oven to 375 degrees.
- Drain tomato slices on paper towels; pat slices well to remove excess moisture.
- Sprinkle with salt and pepper.
- In a small skillet, heat oil.
- Saute garlic and onion until softened.
- Let cool.
- Sprinkle 2 Tbsp of the Parmesan cheese over the pie shell.
- Top with onion mixture and lay the tomato slices in a pretty pattern on top.
- In a bowl beat the eggs well, add milk and mix in Fontina or Jack cheese, basil and parsley.
- Pour over tomatoes in the pie crust.
- Sprinkle top of the pie with the remaining 2 Tbps Parmesan and the chives.
- Bake 35-40 minutes or until puffed and golden.
- Let cool briefly before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 519.81 Kcal (2176 kJ) | ||
| Calories from fat | 231.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.77g | 40% | |
|---|---|---|---|
| Cholesterol | 71.07mg | 24% | |
| Sodium | 561.22mg | 23% | |
| Potassium | 444.89mg | 9% | |
| Total Carbs | 63.89g | 21% | |
| Sugars | 14.68g | 59% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 11.47g | 23% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 2.2mg | 12% | |
| Calcium | 184.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 169.36 Kcal (709 kJ) | ||
| Calories from fat | 75.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 40% | |
|---|---|---|---|
| Cholesterol | 23.15mg | 24% | |
| Sodium | 182.85mg | 23% | |
| Potassium | 144.95mg | 9% | |
| Total Carbs | 20.82g | 21% | |
| Sugars | 4.78g | 59% | |
| Dietary Fiber | 0.85g | 10% | |
| Protein | 3.74g | 23% | |
| Vitamin C | 3.5mg | 18% | |
| Iron | 0.7mg | 12% | |
| Calcium | 60.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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