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Author Notes: Well, it's easy, inexpensive & yummy! Hot or cold for brekkie, lunch or dinner! Tomatoes with cheese in a pie crust! —Lisa A. Babbitt
Serves 4 or 6
- 2-3 ripe large roma tomatoes, sliced
- 2 large eggs, beaten
- 2/3 cup mayonaise (any brand)
- 1 cup shredded extra sharp cheddar cheese (Tillamook is the bomb!)
- 1/2 tablespoon garlic powder (no salt added)
- 1/2 tablespoon paprika
- 1 teaspoon seasoned salt (Lawry's)
- 1 teaspoon black pepper
- 1 frozen pie crust (yes, I use these because they're an awesome time saving hack!)
- 1 any hot sauce/salsa because I eat any kind of egg based pie/quiche with da hot sauce and/or salsa
- Take your frozen pie crust and follow the instructions on the wrapper. You are looking to blind bake the pie crust in preparation for the tomato pieche yumminess to come.
- After blind baking the crust, remove it from the oven to let it cool while you prep the pieche. Turn down or turn up your oven to 350 degrees and make sure your rack is in the middle.
- Take a big mixing bowl and add: beaten eggs, mayo, garlic powder, paprika, seasoned salt, black pepper and mix away to make sure that everything is incorporated. Then add your shredded cheese and mix again, set aside. It will be a gloopy mess, but a yummy gloopy mess.
- Now, get your warm pieche crust and take your sliced tomatoes and layer one layer on the bottom of the crust. Depending on the circumference of the tomato slices, you want to fill but not overlap your layer. Ladle your yummy cheese mixture over the bottom tomato layer. About half the mixture should do it so that it will just about cover the tomato tops. Then take the remaining tomato slices and arrange your second tomato layer but again, don't overlap. Pour the remaining mixture over and coat all the tomatoes. You should have enough to cover the tops or maybe you can see some tomatoes peeping through. It doesn't matter! It's still gonna taste fab! But take care not to fill to overflowing. That is a no! no!
- Ok, so now you're ready to bake that pieche. Place in your awaiting, pre-heated oven on the middle rack and bake for approximately 45 minutes. Please check at the 35 minute mark to check the jiggle of the pieche. It should have started to set and have a little color at this point. At the 45 minute mark, use the fool proof tooth pick test. Stick the pieche in the middle and it should come out clean. If it doesn't, bake a little longer but watch it. It the toothpick is clean, take your pieche out of the oven - it should be a lovely golden brown - and leave it alone for another 30 minutes to let cool.
- Now, you've waited and should be absolutely rewarded for being an awesome baker and cook! So, you just have to decide if you want to cut your pieche into 4ths or 6ths?? Whatever you do, serve this awesome slice of tomatoey/cheesey/eggy goodness with hot sauce and or salsa. I'm not sure why, but I absolutely MUST HAVE hot sauce and/or salsa with any type of pieche (savory not sweet cuz that would be gross)!
- Just enjoy it & Thank you!
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper