Isabella Maja wrote:
Anymore tweaking to these methods before I attempt it?
combined all recipes into one:
Tomato Pie
Ingredients
1 (8-oz.) package diced cooked ham or bacon
1/2 cup sliced green onions (about 4 onions) or sliced vidalia onions
1 (9-inch) frozen unbaked pie shell
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum or creole or beefsteak tomatoes, thinly sliced and drained
1 large egg
1/3 cup half-and-half
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
1/4 cup black olives (optional)
Optional Mayo Topping: mayo mixed with parm/romano cheese (see #4 below)
Garnishes: fresh basil sprigs, tomato slices
Preparation
1. Sauté ham or bacon and green or vidalia onions in a large nonstick skillet over medium heat 5 minutes or until ham or bacon is brown and any liquid evaporates.
2. Brush bottom of pie shell evenly with mustard and olive oil; sprinkle with 1/2 cup mozzarella cheese. Spoon ham or bacon mixture evenly over cheese, and top with single layer of sliced tomatoes. For a crispier pie shell, prebake pie shell a bit.
3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, black olives(optional) and remaining 1/2 cup cheese.
4. Optional: Mix about 1/4 cup light mayo with 1/4 to 1/2 cup parmesan and/or romano together well and spread as evenly as possible over tomato mixture. Top with a bit more parm/romano.
5. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.
Yield
Makes 4 to 6 servings