Heirloom tomato pie

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.

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.

5 Responses to “Heirloom tomato pie”

  1. Zen Says:

    I will definitely have to try this!

  2. Ned Raggett Says:

    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!

  3. Kiki Says:

    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!

  4. Aissa Galoso Says:

    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!


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