Recipe: Mrs. Mary's Cheesy Tomato Pie

MRS. MARY'S CHEESY TOMATO PIE

1 unbaked (10-inch) pie shell
2 large ripe tomatoes, cut into 1/2-inch slices
Salt and pepper (to taste)
1/3 cup all-purpose flour
2 Tbsp. olive oil
1 cup sliced green onions, divided use
1/2 cup sliced olives
3 slices provolone cheese
2 eggs, slightly beaten
1 cup shredded cheddar cheese
1 cup evaporated milk
2 Tbsp. cornstarch

Preheat oven to 350 degrees F.

Prick the bottom and sides of the pie shell and bake 8 minutes. Cool.

Increase oven temperature to 375 degrees F.

Sprinkle the tomato slices with salt and pepper to taste and dredge in flour; shake off excess flour.

Heat the olive oil in a pan until hot but not smoking. Saute the tomato slices until golden brown.

Set aside 2 tablespoons onions; sprinkle the remaining onions and olives evenly in the cooled pastry shell. Top with provolone cheese and tomato slices.

Combine the eggs and shredded cheddar cheese with the evaporated milk, cornstarch and mix well. Pour over the tomatoes.

Bake 40 minutes, or until set. Top the pie with the reserved onions and let sit a few minutes before serving.

Makes 8 servings
Source: The American Beach Cookbook by Marsha Dean Phelts