TOMATO AND CHEESE PIE
"A savory custard pie that bakes right in the pie plate - with no crust!"
1 container (15 ounces) part-skim ricotta cheese
4 large eggs
1/4 cup grated Parmesan cheese
3/4 teaspoon salt plus additional for sprinkling
1/8 teaspoon coarsely ground black pepper plus additional for sprinkling
1/4 cup low-fat (1%) milk
1 tablespoon cornstarch
1 cup packed fresh basil leaves, chopped
1 pound ripe tomatoes (3 medium), thinly sliced
Preheat oven to 375 degrees F.
In large bowl, with wire whisk, beat ricotta, eggs, Parmesan, salt, and pepper until blended.
In cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil. Pour mixture into 9-inch pie plate.
Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper.
Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.
Makes 6 main-dish servings
Source: Good Housekeeping Smart Carb Suppers by Good Housekeeping Institute
"A savory custard pie that bakes right in the pie plate - with no crust!"
1 container (15 ounces) part-skim ricotta cheese
4 large eggs
1/4 cup grated Parmesan cheese
3/4 teaspoon salt plus additional for sprinkling
1/8 teaspoon coarsely ground black pepper plus additional for sprinkling
1/4 cup low-fat (1%) milk
1 tablespoon cornstarch
1 cup packed fresh basil leaves, chopped
1 pound ripe tomatoes (3 medium), thinly sliced
Preheat oven to 375 degrees F.
In large bowl, with wire whisk, beat ricotta, eggs, Parmesan, salt, and pepper until blended.
In cup, stir milk and cornstarch until smooth; whisk into cheese mixture. Stir in basil. Pour mixture into 9-inch pie plate.
Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper.
Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.
Makes 6 main-dish servings
Source: Good Housekeeping Smart Carb Suppers by Good Housekeeping Institute
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