Tomato Pie

13 ingredients
9 steps

Ingredients

  • 2 pie crusts, Ritz Deep Dish, Frozen
  • 3 tomatoes, cut into 1/2 inch slices
  • 12 cup flour
  • 2 tablespoons olive oil
  • 1 cup spinach, fresh (chopped)
  • 1 cup green olives, sliced
  • 1 cup green onion, sliced (set aside 4 Tbsp for top of pie)
  • 6 slices provolone cheese
  • 3 eggs, slightly beaten
  • 2 cups sharp cheddar cheese, shredded
  • 1 34 cups evaporated milk, canned
  • 2 12 tablespoons cornstarch
  • cooked ham, cubed into 1/2 inch chunks

Directions

  1. 1
    Preheat oven to 350F Prick the bottoms of pie shells and bake for 8 minutes, cool.
  2. 2
    Increase oven temperature to 375F Sprinkle half of olive and green onions on bottom of cooled pie shell, top with sliced provolone cheese.
  3. 3
    Sprinkle tomato slices with salt and pepper, dredge in flour.
  4. 4
    Heat olive oil in pan until hot but not smoking.
  5. 5
    Brown tomato slices and place on top of provolone cheese.
  6. 6
    Combine eggs,evaporated milk, cornstarch, spinach and shredded cheese, mix well.
  7. 7
    (Add ham, if desired.)
  8. 8
    Pour evenly into both pie shells; bake 40 minutes or until set.
  9. 9
    Top pie with reserved green onons and let set a few minutes before serving.

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