CHEESE CUSTARD TOMATO PIE

Cheese Custard Tomato Pie image

Provided by lets.eat

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

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1 9" unbaked pie shell (frozen or thawed)
5 large roma tomatoes (meaty, not juicy tomatoes please)
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground pepper
3/4 teaspoon granulated sugar
3/4 teaspoon dried basil
1 egg
2 egg whites, beaten
2/3 cup evaporated milk
4 slices swiss cheese

Steps:

Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
Slice the tomatoes into 1/4" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.

Nutrition Facts : Calories 227.9, Fat 14.1, SaturatedFat 6.3, Cholesterol 60.5, Sodium 189, Carbohydrate 14.9, Fiber 1.1, Sugar 2.6, Protein 10.8