Ingredients: 1 Cup Heavy Cream 2 Large Eggs 3 Tsp Fresh Thyme(1 Tsp Dried) 1 Small Clove Garlic(minced) 1/2 Cup Gruyere(grated) 1/2 Cup Sharp Cheddar(grated) 1/4 Tsp Salt 1/4 Tsp White Pepper 2 1/4# Ripe Tomatoes(peeled & cored) 1 9" Prebaked Pie Crust (see below)
Directions:Preheat oven to 425. Whisk cream and eggs together in large bowl. Add thyme, garlic and mix well. Stir in cheeses, season with salt and pepper. Coarsely chop tomatoes and add to the mixture. Fill prebaked pie crust with tomato mixture. It will have a slight mound in the center. Bake for 10 minutes then reduce temperature to 350 and continue baking for about 55 minutes or until custard is set and golden on top. Remove from oven and cool for at least 10 minutes before serving. Serve immediately or let it cool to room temperature before serving. Optional: Change herb to basil and use mozzarella and cheddar instead of gruyere. Or use jack and cheddar cheese with cilantro for the herb also add 1/2 tsp ground cumin for a southwest flavor. This makes a great side dish. Or add a salad for a nice light meal. This is perfection with fresh tomatoes. |