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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Found this recipe from Cabot Cheese in a Southern Living magazine. I've made only slight changes. This is a great brunch or lunch dish. Great summer flavors. You will need pie weights for this recipe (dry rice or beans work perfectly). Ingredients:
15 ounces refrigerated pie crusts (two crusts total) |
3 medium tomatoes, sliced |
1/4 cup fresh herb, chopped (i used basil and oregano) |
1/3 cup spring onion, sliced thin including some green tops |
1 1/2 cups extra-sharp cheddar cheese |
1/3 cup mayonnaise |
2 tablespoons lemon juice |
1/2 teaspoon salt |
ground black pepper, to taste |
Directions:
1. Preheat oven to 450 degrees. Place and fit pie crust in pie plate, cover with foil and top with pie weights (dry rice or beans). Bake for 8 minutes, remove, and allow to cool slightly.
2. Reduce oven temp to 350 degrees. Place sliced tomatoes paper towels to drain excess liquid for 10-15 minutes, blotting the top also.
3. In the slightly cooled, baked pie sheel, layer the sliced tomatoes, herbs, onions and cheese (in that order).
4. Mix together to mayo, lemon juice, salt and pepper and spread this mixture evenly over the cheese.
5. Place the second (unbaked) pie crust over the top and crimp the edges to seal. Use a sharp paring knife to cut four vents in the top.
6. Bake for 45-50 minutes, until top crust is golden and filling is bubbling. Let stand 10-15 minutes before serving.
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