Nikki's a working wife and mom. Her interests include family life, gardening, cooking, and music.
This Recipe Comes From My Mom
If your tomato plants are anything like mine, all the tomatoes seem to ripen at the same time. This year is no exception for me. Luckily, tomatoes are a versatile fruit (or vegetable depending on what team you’re on).
One of my favorite uses for all these tomatoes is a dish that my mom has been making ever since I can remember. It's good for breakfast, lunch or dinner. It's especially yummy with a side of sausage or bacon, and a tall glass of OJ. And, since I typically purchase the pre-made pie shells that come in quantities of two, I can make one for now and freeze one for later. So, without further ado, I give you Tomato Pie Floridian!
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|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
- 1 pie shell (can be store-bought)
- 1 onion, chopped
- 1 green pepper, diced
- 1 clove garlic, minced
- 3 tablespoons butter
- 4 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups shredded cheddar cheese
- 2 ripe tomatoes, sliced
- Put the pie shell in a pie dish.
- In a pan, saute the onion, pepper, and garlic in butter.
- In a bowl, beat the eggs and stir in milk.
- To the pie shell, add the cheese, salt, pepper, and sauteed vegetable mixture.
- Arrange the sliced tomatoes on top of the cheese/vegetable mixture.
- Pour the egg mixture on top.
- Arrange one sliced tomato on top of egg mixture.
- Bake at 325 degrees Fahrenheit for 50 minutes or until toothpick comes out clean.