When I found this recipe on The Sisters Cafe blog, I just knew I had to try it. There are two things that we love in this house...tomatoes and cheese! Throw those in a pie shell and it has got to be good. I followed the recipe exactly as written and it was good, quick and easy. I think this is more like a tart or pie and not a quiche because it doesn't have any eggs. We aren't big fans of basil and found that we didn't like the way it tasted with this dish. With that being said, I will be making this again but tweaking it for my family's taste.
I served the pie with a salad and garlic cheese rolls (recipe coming) and it made a fabulous meatless meal.
Tomato Quiche
(from The Sisters Cafe blog)
1 frozen deep dish pie shell or homemade pie crust
4-5 large Roma tomatoes
1/2 cup green onions, shopped
1/4 tsp dried basil
1 cup grated Swiss cheese
1/4 cup mayonnaise
salt and pepper to taste
Preheat oven to 400 degrees. Cook pasty shell for 5 minutes and let cool. Extract seeds and juicy parts as much as possible from tomatoes and discard. Chop tomatoes into bite-sized pieces. Mix all ingredients together and bake at 375 degrees for 20 to 30 minutes.
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