I really don't know what number it is, but I am back at making Tomato Pie. I still find it passingly strange that I really like it. I am set out to making it the best. I used Roma tomatoes for this pie, and fresh herbs from the garden. I think it came out the best so far.
I started out by cubing the tomatoes, putting them in the colander with salt to drain the excess water.
I went to the garden to pick spicy oregano, oregano, globe basil, chives, thyme, and parsley. I washed, dried and chopped about 4 tablespoons of each.
In keeping with "everything is better with bacon" theme....
I put a pie crust in the quiche/tart pan and blind baked it for 20 minutes.
In a large bowl I mixed eggs, mayonnaise, cheddar, mozzarella, and Andrew's grated cheese.
When the bacon was finished baking, I took 2 tablespoons of the bacon dripping, then sauteed shallots & garlic. When it was cooled I added the bacon, shallot, garlic mixture to the bowl. I then folded in the tomatoes. I then added the mixture to the cooled pie crust.
I baked it for 45 minutes at 350.
After his outside chores were done, Andrew came inside to help with the evening fare. I think he missed his true calling.
Andrew then grilled the lamb chops.
Perfection, Andrew grilled them to perfection.
Grilled Lamb Chops with Tomato Pie.
Life just don't get much better.
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