Tomato Pie II (no mayo, Swiss cheese)
Mish - I love your recipe!! It's a summer staple at our house. I have been looking for one (just out of curiosity) with no mayonnaise. I finally found one that uses cottage cheese. I am going to use a combination of cottage and ricotta to see how it turns out. Someone asked what they serve with this. We usually just have a salad of some kind. Tonight I am making a Strawberry/Blueberry Salad with a Chardonnay Vinaigrette. I'll let you know how that turns out too. Here is the recipe.
Makes 1 9-inch pie (6 servings).
1 (9 inch) unbaked pie shell
2 eggs, beaten
1 cup whole milk
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1 1/2 tablespoons dried
1/2 cup cottage cheese
1/4 cup ricotta cheese
For cheeses just use any combination of the two you want - this is how I am going to experiment with it - maybe even do more equal amounts. Will post my results.
5 plum tomatoes; diced (most juice squeezed out.
1 1/4 cups shredded Swiss cheese
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, whisk together the milk, eggs, salt, herbs/onion flakes, cottage cheese and ricotta.
Spread tomatoes evenly across bottom of pastry shell, and then sprinkle with Swiss cheese. Pour egg mixture over cheeses
Bake in preheated oven for 45 minutes, until set in center.
"Count yourself...you ain't so many" - quote from Buck's Daddy