The Art of the Egg

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Tomato Cheddar Pie

Here’s a lot of beauty and flavor for very little work.  Once you master egg custards and pies the world will belong to you!!!

Ok, but they are very versatile and cost effective.

I started with a purchased crust on this one.  Sometimes I make them from scratch, sometimes I don’t.  Place the crust into your pie plate.  Next, line the inside of the crust with shredded cheese, and we will be insulating the bottom crust from the egg mixture, as well as adding flavor.

Slice Roma tomatoes for placement on top of the pie.  Put them on a sheet pan with salt and pepper and just cook them enough to get rid of some of their water and to intensify their flavor.  You want them to remain red.

In a medium size bowl, mix six eggs together well along with a splash of half & half and some grated parmesan.  Add some chopped tomatoes and torn fresh basil leaves.  Add a generous amount of salt.  Dice or shred more cheddar cheese and blend it all.

Now pour the egg mixture into the crust.  Place the tomato slices on top.  Bake at 350 for around 45 minutes.  Make sure it’s done in the center.  Cool for 15 minutes so you can get nice smooth cuts when you serve.  You could make it a day ahead and cook 75%.  Then finish cooking when your guests arrive.

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