MONDAY RECIPE POST - CRUSTLESS TOMATO PIE

I have made a similar tomato pie but it has been a while.  At one time Quiche Lorraine was always a favorite of ours. This is a similar idea without the crust. I found it at Biscuits & Burlap hosted by mother and daughter, Sara and Pam. The original recipe is at this link.  I like looking at their pretty food photos which helps me decide which dish to try.  I look for a recipe we both like, and more often than not hubs does all the prep work, while I read the instructions at the kitchen table.  

Crustless Tomato Pie - 8 servings

4 tomatoes, sliced

1-2 teaspoons salt

1 tablespoon butter

1/2 cup onion chopped

1 clove garlic minced

1/2 teaspoon black pepper

2 tablespoons fresh oregano, chopped 

6-7 leaves basil chopped

2 cups Mozzarella cheese, shredded, plus extra for sprinkling over top

2 eggs, beaten

Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.

Melt butter in small skillet over medium-high heat. 

Add onion and garlic.  Sauté until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.

Add cheese, eggs, herbs, and pepper to bowl. Stir to combine. 

Drain water off the plate with tomatoes.  With a paper towel gently blot tomatoes to soak up excess moisture.

Arrange tomatoes in a single layer on a greased pie pan.

Top with about 1/4 cup of the cheese mixture.

Repeat until all ingredients have been used, finishing with a layer of tomatoes.

Top this layer with a sprinkle of mozzarella cheese.  

Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned. 

Allow to sit 5-7 minutes before serving.

In my first picture at the start of this recipe, for a side I fixed a simple green salad using butter lettuce and diced avocado.  The pie fell apart when I transferred a slice to the plate.  It didn't look as pretty as the one in the photos on the website, but it was delicious none the less.  

The next night we made our tried and true Mashed Potato and Cauliflower Gratin, which you can find here.  It is our favorite potato dish at the moment and we found it paired very nicely with the tomato pie.  

I also put a tablespoon of chutney on the side.  That went very well with the pie. The photo below is the kind we always get.  This was a staple in my family when growing up. We both love it and it is found in the British aisle at our local supermarket.  

This was a "it is time to use up what we have in the fridge and vegetable/fruit bowl" meal, before the next grocery run.  I didn't have any fresh herbs and some overly-industrious (where did all that energy come from?) person (me) cleaned her kitchen from top to bottom, which included the herb cupboard because when she looked at the expiration dates she realized many were way past time.  Just salt and pepper in this dish.  

I added the last two green onions to the sweet yellow onions.  

There was no mozzarella cheese.  It was replaced with cheddar.

Even without the original ingredients this was a very tasty dish.

My thanks to the hosts of Biscuits and Burlap, another great food blog with lots of excellent recipes.