Tuscany Tomato Pie

Recipe by stormylee
READY IN: 55mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200 C.
  • Slice mozzarella and tomatoes.
  • Chop sun-dried tomatoes.
  • Spread mustard on the bottom of the pie shell and sprinkle the flour on top.
  • Layer the fresh tomatoes on the shell and sprinkle the sun-dried tomatoes and pine nuts on top of the tomato slices.
  • Arrange mozzarella slices on top of everything.
  • Peel and finely chop the garlic clove.
  • Whisk together eggs and half-and-half.
  • Add the chopped garlic, chopped basil and seasonings to the egg mixture and whisk to combine.
  • Pour the egg mixture into the pie shell.
  • Bake in the preheated oven until golden brown, about 40 minutes.
  • For a more Greek touch, try using feta cheese instead of mozzarella and add a few sliced olives to the pie (and remember you'll need less salt in a feta pie:-).
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