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.
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
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.