Tuesday, March 3, 2009


This recipe started out as "Savoury Tomato Cheese Pie”from a Vegetarian Epicure cookbook, but it has evolved over the decades. My version was served in 2002 and 2003 - and might turn up again! Looking it over, bet some of these branded ingredients are no longer available so wing it.


Oven 350 degrees F

1 frozen pie shell, Marie Callendar if you can find it

10 ounces Monterey Jack cheese, grated and tossed with

2 Tablespoons flour and a little pepper

3 Tbls. Fleischmann's unsalted margarine)

2 large onions (or one really giant Texas sweet one)

1 tablespoon chopped basil (fresh off the plants on the deck!)

2 large firm tomatoes, or four Romas, sliced

3 eggs [I use free-range eggs]

3/4 cup half-and-half

Melt the butter in a large skillet, slice the onions thin and sauté them very slowly and gently until they turn golden. This takes about a half hour, but it is critical to the taste.

Meanwhile, grate the cheese and toss it with the flour. Beat the eggs and cream. When the onions are transparent and golden, turn on the oven to 350 degrees.

Sprinkle a third of the grated cheese over the uncooked piecrust, then arrange the onions in a layer on top of the cheese.

In the still buttery onion pan, gently heat the tomato slices with the chopped basil for a minute or two. Arrange the tomato slices over the onions, then cover with the remaining cheese.

Pour the egg mixture over the cheese. Bake in a preheated oven at 350 degrees for about 40 - 50 minutes, until the top browns nicely and a knife blade comes out clean.

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