Still having a surplus of tomatoes on hand after receiving Richard's bountiful 'care box'...., I decided to use some up and made a deep dish pie with the ripest in the bunch....it turned out delicious!
Quantities are approximate as I didn't really measure anything.
Ingredients are listed in the order in which I added them.
1 deep dish pie shell (*) or your own favorite recipe
1 heaping Tablespoon Dijon Country Rough mustard
Brush mustard over bottom and sides of pie shell and bake until light
golden - I do this while oven is heating up to 350o F
1/4 cup shredded medium sharp Cheddar
One layer ripe tomato slices
Sprinkle chopped garden onions
Sprinkle chopped fresh basil
Sprinkle chopped fresh chives
Dot with little mounds of chevre - about 1/2 teaspoon each (**)
One layer ripe tomato slices
Add another layer of the chopped onions, basil and chives
Top with another 1/4 cup shredded medium sharp Cheddar
Beat 4-5 eggs (depending on size)
Add milk and beat together
A touch of salt & fresh ground pepper
Pour over the pie filling and let it rest a bit so the liquid will go
all the way to the bottom. Add more egg/milk if needed to top it
Bake at 350o F until puffed and golden. Remove from oven, let rest
for a few minutes, slice and enjoy!
It was delicious!
(*) I keep some in the freezer for emergencies ;-)
(**) I used a full small 4 ounce log of chevre (creamy goat cheese)
YIELD: 6 servings for normal people - 4 for us
SOURCE: Sonia
