Ingredients
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3 -4 tomatoes, cored,seeded and cut into thick slices
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1 tablespoon olive oil
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1 clove garlic, minced
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1 medium onion, finely chopped
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4 tablespoons grated parmesan cheese
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2 eggs
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1 cup whole milk
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1/2 cup grated fontina or 1/2 cup monterey jack cheese
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1/2 cup chopped fresh basil
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2 tablespoons chopped parsley
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2 tablespoons chopped chives
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1 9-inch pie shell, pre-baked 5 minutes
Instructions
- Preheat oven to 375 degrees.
- Drain tomato slices on paper towels; pat slices well to remove excess moisture.
- Sprinkle with salt and pepper.
- In a small skillet, heat oil.
- Saute garlic and onion until softened.
- Let cool.
- Sprinkle 2 Tbsp of the Parmesan cheese over the pie shell.
- Top with onion mixture and lay the tomato slices in a pretty pattern on top.
- In a bowl beat the eggs well, add milk and mix in Fontina or Jack cheese, basil and parsley.
- Pour over tomatoes in the pie crust.
- Sprinkle top of the pie with the remaining 2 Tbps Parmesan and the chives.
- Bake 35-40 minutes or until puffed and golden.
- Let cool briefly before cutting.