Tuesday, April 12, 2011

Tomato Souflee Pie

This was a first time trial at this recipe and as Nanci and I discovered, it will be a staple in our recipe repertoire for the many years to come.  Wow this was good!  Not to mention how beautiful it looks with the bright red tomatoes, yellow custard filling and green specks of chives throughout the pie.  The texture comes out light and creamy, like a custard.  It was a nice departure from the everyday quiche we usually make.  Nanci and I taste tested this pie at our monthly scrap-booking get together with friends this past Sunday.  It was very well received.  We all went back for a second "taste". 


1 frozen pie shell
4 eggs
1 cup of milk
3 ripe plum tomatoes
1/4 cup of chives, roughly chopped
1/2 cup crumbled blue cheese
1 cup of shredded mozzarella cheese
salt and pepper


Preheat oven to 425 degrees.  Beat eggs and milk together in large bowl.  Season with salt and pepper.  Add chives and cheese, mix.  Pour into a prepared pie shell.  Slice tomatoes and arrange in concentric circles around the pie to make a pretty design.  Bake at 425 for 15 minutes, then reduce heat to 350 and bake for 30 minutes longer until set.   Serve warm.

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