Tomato Cheddar Bacon Pie

And all at once, summer collapsed into fall. 

Oscar Wilde

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 those late-ripening tomatoes. For best results, drain the tomato slices before baking. 

Ingredients:

• 1 prepared pie crust
• 1 TB. plain yellow cornmeal

Filling  

• 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 tablespoons fresh basil diced
• 1 teaspoon 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

Directions:

• Prepare a 9-10-inch pie crust. Flute edges and chill in refrigerator for 30 minutes. 
• Slice tomatoes and drain on a paper towel. Sprinkle with sea salt and let sit for 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 the chilled pie crust and add strips of foil around the edges to prevent browning. Sprinkle the 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 for 10 minutes before cutting.

Some tomato humor