Ingredients:
1 9-inch pie shells, pre-baked 5 minutes
3 -4 tomatoes, cored,seeded and cut into thick slices
1 tablespoon olive oil
1 clove garlic, minced
1 medium onions, finely chopped
4 tablespoons grated parmesan cheese
2 eggs
1 cup whole milk
1/2 cup grated fontina or 1/2 cup monterey jack cheese
1/2 cup chopped fresh basil
2 tablespoons chopped parsley
2 tablespoons chopped chives
Directions:
Preheat oven to 375 degrees.
Drain tomato slices on paper towels; pat slices well to remove excess moisture.
Sprinkle with salt and pepper.
In a small skillet, heat oil.
Saute garlic and onion until softened.
Let cool.
Sprinkle 2 Tbsp of the Parmesan cheese over the pie shell.
Top with onion mixture and lay the tomato slices in a pretty pattern on top.
In a bowl beat the eggs well, add milk and mix in Fontina or Jack cheese, basil and parsley.
Pour over tomatoes in the pie crust.
Sprinkle top of the pie with the remaining 2 Tbps Parmesan and the chives.
Bake 35-40 minutes or until puffed and golden.
Let cool briefly before cutting.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.