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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer! Ingredients:
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 minced onion |
1/2 cup cottage cheese |
5 plum tomatoes, diced |
1 1/4 cups shredded swiss cheese |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
3. Bake in preheated oven for 45 minutes, until set in center.
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