I had a whole colander full of beautiful Roma tomatoes, so I searched the web for tomato pie recipes. Many of them were heavy on the mayonnaise, and I knew certain members of my family would not like that. I tried substituting yogurt for the mayonnaise, but the pie came out a bit too tangy. I think I have a winner on this reworked quiche recipe of mine. It has a flaky crust and a mild creamy filling. The thyme, parsley, and seasoned salt bring out the lovely flavor of garden tomatoes.
Serves 6.
Ingredients:
- 1 1/2 c unbleached all-purpose flour
- 1/4 tsp salt
- 1/4 c sour cream
- 1/2 c canola oil
- 8 eggs, lightly beaten
- 1 c half-and-half
- 1 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 c red onion, finely chopped
- 1 tsp dry basil
- 2 Tbsp fresh parsley, minced
- 2 c Roma tomatoes (3 or 4 tomatoes), thinly sliced
- salt and pepper
Directions:
- Mix flour and 1/4 tsp salt together in a medium bowl.
- With a spoon, blend in sour cream and canola oil until the dough barely comes together. (The dough will appear ‘marbleized’.)
- Gently press it into a disk shape. Placing the dough between two sheets of wax paper with plenty of flour above and below it, roll the dough large enough to fit a 9.5 inch pie pan.
- Gingerly remove the top sheet of wax paper and flip the dough into the pie pan. Carefully peel off the other sheet of wax paper.
- Flute the edges and prick the bottom of the crust in several places with a fork. If there are any tears, patch them and press them in with your fingers.
- Place the pie shell in the freezer for 20 minutes.
- Preheat the oven to 450 degrees F and par-bake the pie crust for 5 minutes.
- Remove the pie crust from the oven. Lower the oven to 350 degrees F.
- In a mixing bowl, lightly beat the eggs; whisk in the half ‘n half, seasoned salt, pepper, onions, thyme, and minced parsley.
- Arrange tomato slices on the bottom of the crust and sprinkle with salt and pepper to taste.
- Pour the custard mixture over the tomatoes and bake in the center of the oven at 350 for 55 to 65 minutes, or until a knife inserted in center of custard comes out clean.
- Cool on a wire rack for 15 minutes before cutting and serving. Garnish with parsley.