Southern Tomato Vegetable Pie |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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From Southern Living Magazine so I won't lose. Ingredients:
4 plum tomatoes |
1/2 teaspoon kosher salt |
6 slices bacon, thick |
1 (10 ounce) package frozen chopped spinach, thawed |
4 ounces cheese, italian six cheese blend |
3/4 cup mayonnaise |
1/2 cup artichoke, canned, drained and chopped |
1/2 cup fresh basil, chopped |
2 green onions, thinly sliced |
1 garlic clove, chopped |
1/2 teaspoon dry crushed red pepper |
1 (9 inch) pie crusts, frozen, and unbaked |
Directions:
1. Cut tomatoes into 1/2 inch slices.Place on paper towel lined rack.Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry.
2. with paper towel.
3. Preheat oven to 375 degrees. Cook bacon in a large skillet over.
4. medium high heat 8 to 10 minutes or until crisp; remove bacon and.
5. drain on paper towels. Crumble bacon.
6. Drain spinach well, pressing between paper towels. Combine spinach.
7. bacon, and next seven ingredients in a large bowl until combined.
8. Spread 1/4 of spinach mixture on bottom of piecrust.
9. Layer with 1/2 of the tomatoe slices;top with half of remaining spinach.
10. mixture. Repeat layers once.Cover loosely with aluminum foil.
11. Bake pie covered, at 375 degrees for 30 minutes.Uncover and Bake 20 to 25minutes.Let stand 10 minutes. Serve warm or at room temperature.
12. Enjoy this delicious pie!
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