Tomato & Cheddar Cheese Pie
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!
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.
Happy Labor Day!