Ingredients
- 1 (9-inch) pie pastry (Pillsbury refrigerated)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt (Lawry's seasoning salt)
- 1/2 teaspoon pepper
- 2 small Roma tomatoes (sliced fairly thin)
- Olive oil
- 2 large eggs
- 1/2 teaspoon granulated garlic powder
- 1 cup heavy whipping cream
- 1 cup shredded sharp cheddar cheese (4 ounces)
- 6 slices mozzarella cheese, divided (or use more if you want)
- 1 can (6 ounces) pitted ripe olives, drained and finely chopped
- 1/2 cup chopped sweet onion
- 3 green onions, chopped
- 1 cup shredded mozzarella cheese
How to Make
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Step 1: Place the pastry into a 9-inch (deep dish) pie plate. Flute the edges.
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Step 2: Line pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5 minutes longer; set aside.
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Step 3: Place tomato slices onto a clean towel. Sprinkle lightly with salt. Allow to sit for 15 minutes, then gently pat slices with paper towels to remove some moisture.
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Step 4: In a large bowl combine the flour, seasoning salt and pepper. Add tomato slice one at a time to flour mix, coat on both sides. Place onto a plate.
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Step 5: In a large skillet, cook tomatoes in oil for 1-2 minutes on each side or until golden brown. Transfer to a plate.
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Step 6: In a small bowl, whisk eggs with garlic powder and heavy cream very well; stir in cheddar cheese.
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Step 7: Sprinkle olives and onions into partially-baked crust; top with three slices mozzarella cheese, then the tomato slices, then remaining three mozzarella cheese slices. Pour egg mixture over the top.
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Step 8: Bake at 375° F (preheated) for 40-45 minutes or until a knife inserted near the center comes out clean.
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Step 9: Let stand for 10 minutes before cutting. Yield: 8 servings.
We hope you enjoy this recipe!
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