Life isn't a matter of milestones, but of moments.
A burst of late summer flavor with a Tomato, Cheddar and Bacon Pie. It's perfect for any meal and a great way to use up those late ripening tomatoes. For best results drain the tomato slices before baking.Ingredients:
- 1 prepared pie crust
- 1 TB. plain yellow cornmeal
- 8 slices of bacon
- 6 small tomatoes, sliced
- Sea salt sprinkles
- 1/2 cup mayonnaise
- 2 large eggs, slightly beaten
- 1/4 cup 2% milk
- 2 TB. fresh basil diced
- 1 tsp. dried parsley flakes
- 1/3 cup sweet onions, diced
- 1/2 cup freshly shredded Parmesan cheese
- 1-1/2 cups shredded extra sharp Cheddar cheese
- Extra cheeses for topping
- Prepare a 9-10 inch pie crust. Flute edges and chill in refrigerator 30 minutes.
- Slice tomatoes and drain on a paper towel. Sprinkle with sea salt and let sit 30 minutes.
- Cook bacon, drain on a paper towel and dice.
- In a large bowl beat eggs slightly, add milk, mayonnaise, spices, onion, cheeses and diced bacon.
- Remove chilled pie crust and add strips if foil around edges to prevent browning. Sprinkle crust bottom with cornmeal.
- Pour in egg mixture. Carefully arrange drained tomato slices on top.
- Grate extra Parmesan cheese and Cheddar cheese over the top. Sprinkle with dried parsley flakes and basil. Bake at 425 degrees for 10 minutes. Reduce temperature to 375 degrees and bake 25-30 minutes or until filling is set. Let set 10 minutes before cutting.