Tomato, Basil and Cheese Pie


Serves: 4
Total Calories: 156

Ingredients

2 large tomatoes, sliced 1/2 inch thick and drained
1 (9-inch) pastry shell, slightly baked
3/4 cup grated provolone cheese
1/4 cup Parmesan cheese
3 eggs
1/4 cup heavy whipping cream
2 tablespoons Pesto
1/4 teaspoon each salt and coarsely ground pepper
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Pesto:
2 bunches basil
3 cloves garlic, minced
1/2 cup pine nuts (or almonds)
2 teaspoons olive oil
pinch each salt and pepper

Directions:

Arrange tomatoes in pastry shell and sprinkle with cheeses. Beat eggs, cream, Pesto, salt and pepper together, and pour over tomatoes and cheese. Bake in a 375° oven for 30–40 minutes. Allow pie to stand 5 minutes before slicing and serving.

Pesto:
Combine and run in food processor with metal blade until paste-like in consistency. Store in refrigerator or freeze for later use.

Nutritional Facts:

Serves: 4
Total Calories: 156
Calories from Fat: 113

This Tomato, Basil and Cheese Pie recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.




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