Tomato & Cheddar Cheese Pie

Tomato & Cheddar Cheese Pie

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-x6bPckj9fw/VAUzx53ThWI/AAAAAAAAEd0/H5JZ7YwKGQ/s1600/tomato%2Bpie.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="240" src="http://3.bp.blogspot.com/-x6bPckj9fw/VAUzx53ThWI/AAAAAAAAEd0/H5JZ7YwKGQ/s1600/tomato%2Bpie.jpg" width="320" //a/divbr /We're holding on to summer this Labor Day and celebrating with a beautiful Tomato & Cheddar Cheese Pie, with some squash blossoms on top for added wow!br /br /I used my standard quiche custard of 2 eggs, 1 egg yolk, and half-and-half, enough to make 1 1/2 cups of custard, beaten.  I grated sharp cheddar cheese on the frozen pie crust and topped it with thinly sliced zucchini, sauteed with butter, minced garlic, and lemon juice.  Added a little crumbled goat cheese (use feta if you're not a fan). Sliced some amazing heirloom tomatoes and placed them on top, salt and fresh ground pepper, then topped with 1/2 cup grated sharp cheddar. Poured the custard on top and added a few torn orange zucchini blossoms on top and baked at 350 for 35 minutes. Perfect with a nice green salad and vinaigrette.br /br /Happy Labor Day!

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