Monday, September 01, 2014

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!


Anonymous Anonymous said...

Mouth watering to see these .I would like to add these in my menu of catering in florida

11:58 PM  

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