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Tomato Cheese Pie

IMG_9326One of summer’s best gifts is the delicious and plentiful bounty of tomatoes.  Today we have a wonderful way to use this sweet and delicious harvest.  This Tomato Cheese Pie makes a great main course for lunch or dinner.  Add a green salad and some French bread and there you have it…..a perfect summer meal!

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Tomato Cheese Pie

1 pie crust pastry
1 lb. grated cheddar cheese
1/2 lb. gruyere cheese
2 ripe tomatoes, sliced
2 green onions, chopped
1 bunch fresh thyme, leaves striped from stems
5 large eggs
1 1/2 cups fresh heavy cream
1/2 teaspoon each salt and pepper
dash of nutmeg

Roll out pie crust and line the bottom of a 10 inch pie plate.  Layer cheeses, chopped green onion and fresh thyme in the pie crust pastry.

Beat together eggs and cream, and then add salt and pepper and nutmeg.  Pour egg cream mixture over cheese.  Lay slices of tomato over the top and sprinkle with more thyme.  Bake in a 375 degree oven for 45 minutes or until top is browned and pie looks solidified though it may still be slightly soft.  As the pie cools a bit the cheese will firm up more.
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Serve with a side salad and French bread.

 

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2 Comments
  1. The southern cousin #

    In the South, we make tomato pie a little differently, deferring to mayonnaise as the base, adding Parmesan and Gruyere cheeses and the herbs thyme and basil and of course, the onion of choice is Vidalia. Southerners love tomato pie!

    August 2, 2016
    • Two Chums #

      Thanks so much Wendy! Yum!

      August 2, 2016

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