Tomato Cheddar Pie
Tomato cheddar pie with quinoa pie shell and a light pie filling.
- Yield: 8 servings 1x
Ingredients
for the crust
- 2 cups cooked quinoa
- 1/8 teaspoon freshly ground pepper
- 1 large egg
- 2 teaspoons fresh thyme
- cooking spray
for the filling
- 2 3/4 pounds assorted large tomatoes, divided
- 2 teaspoons sea salt, divided
- 6 oz. (1 1/2 cups) shredded Cabot’s reduced fat cheddar
- 1/2 cup Parmesan cheese
- 1/4 cup Canola oil mayonnaise
- 1/4 cup low fat Greek yogurt
- 1 large egg, lightly beaten
- 2 tablespoons fresh chopped basil
- 1 Tablespoon cider vinegar
- 2 teaspoons sugar,
- 6 –12 zucchini blossoms, stamens removed
Instructions
for the crust
Pre-heat oven to 375 degrees F.
2. Combine quinoa, pepper and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Cool.
for the filling
3. Cut tomaotes into 1/4-inch thick slices and remove seeds. Place tomatoes in a single layer on paper towels and sprinkle with 1 teaspoon of salt. Let stand 30 minutes.
4. Pre-heat oven to 425 degrees F. Stir together cheddar cheese and next seven ingredients, and remaining 1 teaspoon sea salt in large bowl until combined. Shred zucchini blossoms and add to mixture.
5. Pat tomato slices with a dry paper towel. Lightly spread 1/2 cup cheese mixture onto crust. Layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers using remaining tomato slices and cheese mixture. Cut 3/4 pound tomatoes into 1/4 inch slices and arrange on top of pie.
6. Bake for 35 – 40 minutes shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hour before serving.