Tomato Pie

China Bayle's Series by Susan Wittig Albert. Try for lunch or light dinner

• Ready In: 1 hr
• Serves: 8
• Yields: 1 pie

Ingredients

• 2  cups  fresh breadcrumbs
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon garlic powder
• 6  large tomatoes (sliced thin and drained on paper towels)
• 1⁄4 cup fresh basil (chopped)
• 1⁄4 cup green onion (chopped)
• 1  cup cheddar cheese
• 1  cup swiss cheese
• 3  eggs (beaten)
• 1⁄2 cup parmesan cheese (grated)
• 5  slices bacon (precooked for 2 minutes)

Directions

1. Preheat oven to 325°F.
2. Mix bread crumbs and dried herbs and press into bottom of a buttered 9" pie plate.
3. Arrange half the tomatoes overlapping them.
4. Top with half the basil, green onions and half of the cheese.
5. Repeat for the second layer.
6. Drizzle the eggs over this layer and add the remaining bread crumbs. Mix nutmeg and parmesan and sprinkle over the bread crumbs.
7. Top with diced bacon.
8. Bake for 40-45 minutes till set.
9. Cool 15 minutes, slice and serve.