Tomato Pie

Two-Tomato Quiche  (aka Tomato Pie!)   

A shortcut pie crust makes it easy to create this main dish that has Southwestern flair!

Julie tip:  Remember to buy local from farmer's markets or straight from the farm when you can!

2 lbs red and/or yellow tomatoes

Half of 11-oz pkg. pie crust mix

4 eggs

½ cup milk

¼ cup chopped fresh cilantro

1 tsp chili powder

1 tsp ground cumin

½ tsp salt

1 ½ cups shredded Mexican-style cheese, about 6 oz

Additional chopped fresh cilantro, optional

*  Cut 2 tomatoes into 1/4” – thick slices; chop remaining tomatoes (about 2 ½ cups).  Arrange slices and chopped tomatoes separately in single layer on paper towels; let stand until liquid has drained, about 20 minutes.

* Meanwhile, place jellyroll pan on center oven rack; preheat oven to 375 degrees F.  Prepare crust mix according to package directions for one crust.  Shape into disk.  On lightly floured surface, roll dough into 13” round.  Fit into 9” pie pan.  Flute edge; refrigerate.

*  In large bowl, whisk together eggs, milk, cilantro, chili powder, cumin and salt until blended.  Stir in 1 cup cheese, then chopped tomatoes.  Transfer to crust.  Arrange tomato slices, slightly overlapping , on top.  Bake on hot pan 45 minutes or until filling is set, sprinkling with remaining cheese during last 5 minutes.  If desired, sprinkle with additional cilantro.  Let stand 15 minutes before serving.

***Julie cooking notes:  I used the premade pie crust of course!  The first time I followed the recipe exactly using the premade pie crust and it was really good.  Second time I made it (two pie crusts come in one box so had to make again!) I added some other ingredients….I added a little goat cheese and a little shredded Asiago cheese just to add some umph.  Second go around I let it bake 15 mins longer ~ maybe because I use a ceramic pie dish that the bank gave away many moons ago it needs to bake longer?!  I just wanted a crunchy crust bottom!  Next time I may buy a new tin pie pan before making.***