Tomato-Cheese Pie

Name: Tomato-Cheese Pie
Ingredients: 1 34 cups Bisquick (see Bisquick); 1 cup parmesan cheese, divided; 23 cup buttermilk; 2 large tomatoes, seeded and sliced 1/4 inch thick; 2 tablespoons flour; 1 small yellow onion, minced and divided; 12 cup chopped fresh basil, divided; 12 teaspoon salt; 12 teaspoon black pepper; 34 cup Dijonnaise mustard (or other creamy mustard-mayo blend); 1 12 cups drained and crumbled feta, divided

11 ingredients

12 steps

Ingredients

1 34 cups Bisquick (see Bisquick)
1 cup parmesan cheese, divided
23 cup buttermilk
2 large tomatoes, seeded and sliced 1/4 inch thick
2 tablespoons flour
1 small yellow onion, minced and divided
12 cup chopped fresh basil, divided
12 teaspoon salt
12 teaspoon black pepper
34 cup Dijonnaise mustard (or other creamy mustard-mayo blend)
1 12 cups drained and crumbled feta, divided

Directions

1

Preheat oven to 400F.
2

In a medium bowl combine the Bisquick, 1/2 cup parmesan cheese and buttermilk and mix until JUST blended.
3

Pat into the bottom and up the sides of a lightly greased 9 inch pie plate.
4

Bake for 7 minutes.
5

Toss the tomato slices with the flour and arrange one layer over cheese crust.
6

Sprinkle with 1/2 cup of feta, 1/2 of the onion, basil, salt and pepper.
7

Repeat without the feta layer.
8

Stir together the remaining parmesan, mustard mayo, and 1 cup of the feta.
9

Spread evenly over top of pie.
10

Bake for 25 minutes or until lightly browned.
11

Remove and let stand 15 minutes on a wire rack before cutting.
12

***Real or imitation crab is an awesome addition for a whole meal pie with a side salad.