Not a quiche, nor a lasagna, it’s somewhere in between. Found the recipe over here and was intrigued! Pretty good, had half tonight — it’s much less heavy than you might think, though of course still pretty hearty.
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Ingredients:
1 (9 inch) pie shell
2-3lbs ripe heirloom tomatoes, sliced
1 yellow onion
3/4 cup organic mayonnaise or Veganaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
Directions:
PREHEAT: oven to 350 degrees F (175 degrees C).
BAKE: the pastry shell for 8 to 10 minutes or until browned.
SLICE: onion and place in the bottom of pastry shell.
SLICE: heirloom tomatoes and arrange over onions. Add black pepper to taste.
MIX: in a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over heirloom tomatoes.
BAKE: at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
Ned Raggett Ponders It All 
October 16, 2008 at 8:52 am
I will definitely have to try this!
October 16, 2008 at 8:53 am
It was quite lovely to see like that once it was all cooked and with the herbs on top. Definitely going to have to try it again!
October 19, 2008 at 7:13 pm
That looks delicious! One of the local natural grocers still has heirloom tomatoes available and I just may have to snag some before they’re gone for the year so I can make this!
June 11, 2009 at 12:11 am
Not a quiche nor a lasagna? I’m intrigued.
The haphazardly sprinkled herbs lend lots of charm to the presentation but it’s the ripe heirlooms in the recipe which make it a must-try. Looks delish!
June 11, 2009 at 7:06 am
Thanks! I do remember it being very tasty.