CaseT
TVWBB Platinum Member
Made this the other day for dinner. I've been playing with using grits for the bottom of savory pies and quiches. I've found that if you make them a bit thicker and mix with cheese then blind bake the crust they turn out pretty good. We had a ton of tomatoes and I decided tomato pie would be good with cheese grit crust.
For the filling I layered zucchini, tomatoes, fresh basil, cheeses, and sauteed onion. I also added Italian seasoning to each layer. For the topping I made a basic pimento cheese style topping minus the pimentos. It had mayo, Greek yogurt, Parmesan, mozzarella, salt and pepper.
Slice tomatoes and zucchini. Remove pulp and seeds from tomatoes. Lightly salt both tomatoes and zucchini, place into a colander to drain. Pat dry. Layer into blind baked crust with basil, onions and seasonings. Top with cheese mixture.
Bake in 350 for 30 minutes or until top is golden brown.
First layer going in.
Final layer before topping
Topped and ready for the oven. I added more Parmesan and some paprika to top it all off.
Out of the oven and ready to eat!
Yumm!
For the filling I layered zucchini, tomatoes, fresh basil, cheeses, and sauteed onion. I also added Italian seasoning to each layer. For the topping I made a basic pimento cheese style topping minus the pimentos. It had mayo, Greek yogurt, Parmesan, mozzarella, salt and pepper.
Slice tomatoes and zucchini. Remove pulp and seeds from tomatoes. Lightly salt both tomatoes and zucchini, place into a colander to drain. Pat dry. Layer into blind baked crust with basil, onions and seasonings. Top with cheese mixture.
Bake in 350 for 30 minutes or until top is golden brown.
First layer going in.
Final layer before topping
Topped and ready for the oven. I added more Parmesan and some paprika to top it all off.
Out of the oven and ready to eat!
Yumm!
