TOMATO GREEN ONION PIE

TOMATO GREEN ONION PIE

So delicious! Layers of tomato, green onions and sharp Cheddar cheese and a perfectly lovely savory custard in the best crust ever! The crust will not become a soggy crust. It can be used for savory or sweet applications; for the latter add a bit of sweetener. It is a keeper recipe. The fresh flavor of this pie makes it a winner at any dinner. Ha! I'm a poet and I don't know it! Joking aside this pie did not last more than 24 hours in our house with just my husband and me eating it.

If you have fresh basil or other herbs, you can use that instead of green onions if you prefer. Although the kind of sliced tomatoes used is important, you can possibly make these with another kind than suggested.

If you love bacon, you could add bacon bits to the top of the pie.

Keep the pie in the fridge. I am positive this will become a beloved dish in your household as well. You may use whatever cheese you prefer - even gruyere.

I used an aluminum foil tent to prevent the crust circumference from becoming too dark. You might even like this pie chilled straight out of the refrigerator. We did! It is good chilled, at room temperature or heated.

INGREDIENTS:

Fabulous Pie Crust (Click for recipe)

(skip the sweetener)

Filling:

1 lb Roma tomatoes, OR similar tomatoes (0.45 kg)

¹/₂tsp salt (2 mL)

¹/₂cup whipping cream (125 mL)

¹/₄cup mayonnaise (60 mL)

1 large egg plus 1 egg yolk

1 tbsp Dijon mustard (15 mL)

¹/₂tsp black pepper (2 mL)

¹/₈tsp cayenne pepper (0.5 mL)

³/₄cup chopped green onions, divided (175 mL)

(green tops only)

1¹/₂cup grated sharp Cheddar cheese (375 mL)

INSTRUCTIONS:

Preheat oven to 400°F (200°C).

Prepare Fabulous Pie Crust (skip sweetener). Place rolled out dough in 9-inch (23 cm) glass pie dish and press up the sides of the dish. Place in freezer until crust is hard and then bake about 15 minutes until turning golden brown. Tent a piece of foil over the pie if the edges are browning too quickly. Cool.

Filling: Slice the tomatoes and place in a colander over a bowl. Sprinkle the tomatoes with salt and let sit 20 minutes. Blot the tomatoes with several paper towels to remove excess moisture. In medium bowl, whisk together whipping cream, mayonnaise, egg, egg yolk, Dijon mustard, black pepper and cayenne pepper.

Place half the tomatoes in the cooled crust. Top with ¹/₂cup (125 ml) green onions. Pour seasoned custard over top, followed by the other half of the tomatoes, and remaining green onions. Sprinkle with all the Cheddar cheese. Bake half an hour and half way through cover pie lightly with foil tent.

Helpful Hints: If you roll out the crust and it is not holding together well, roll it back up into a ball and try again. Flip the parchment paper with the crust over the pie dish and press the crust up the sides of the dish and patch where necessary. It won't look remarkable, but it bakes up beautifully. Do not give up if it seems a bit finnicky. Sometimes it will work very easily and other times it will be a bit trickier but totally just needs a little bit of patience. It is not difficult and the baked crust is very forgiving. I have made this pie and forgotten to do all the steps under the crust, simply filled the raw crust dough, topped with cheese and baked it; although it would have been even better had I followed the steps, it was still good.

Yield: 10 servings

1 serving

301.0 calories

10.5 g protein

25.4 g fat

0.2 g fiber

7.1 g net carbs