Tomato And Fontina Breakfast Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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TOMATO AND FONTINA BREAKFAST CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dorsett Estate in Richardson, Texas in 2004. Ingredients:
9 unbaked pie shell |
1/2 cup sun dried tomatoes marinated in oil |
1 cup grated fontina cheese |
1/3 cup scallions thinly sliced |
1-1/4 cup half and half |
2 large eggs |
1 teaspoon white pepper |
Directions:
1. Prick bottom of pie shell with a fork then freeze for 15 minutes.
2. Preheat oven to 425.
3. Line pie shell with waxed paper and fill with beans.
4. Bake for 10 minutes then remove paper and weights and continue to bake 6 minutes.
5. Reduce oven to 375 and cook pie shell while you prepare filling.
6. In a bowl toss together tomatoes, cheese and scallions then sprinkle mixture evenly in pie shell.
7. In a bowl whisk together the half and half, eggs and pepper then pour into shell and bake for 35 minutes.
8. Let stand for 20 minutes then serve warm.
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