Although a little soggy, this pie had a lot of flavor. It resembled the taste and texture of quiche. The potato pancakes were nice, but then isn’t most everything FRIED just wonderfully marvelous?!
Savory Tomato Pie
5 green onions, sliced
3/4 cup chopped sweet onion
2 tablespoons butter
2 pounds tomatoes, peeled, seeded and chopped
1 unbaked pastry shell (9 inches)
1 cup half-and-half cream
1-1/2 teaspoons salt
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon white pepper (I used black)
In a large skillet, saute onions in butter until tender. Add tomatoes, cook and stir over low heat until softened. Remove from the heat; cool. Line unbaked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees.
In a mixing bowl, beat the eggs, cream, salt, basil and pepper until smooth. Stir in the tomato mixture. Pour into pastry shell. Bake for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Swiss Cheese Potato Pancakes
1 package (3 ounces) cream cheese, softened
2 tablespoons all-purpose flour
4 cups shredded peeled potatoes (about 1 pound)
1/4 cup shredded Swiss cheese
2 tablespoons grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
dash cayenne pepper
3 tablespoons butter
3 tablespoons vegetable oil
In a mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add flour; mix well. Stir in potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper.
In a large skillet, heat butter and oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden and crisp, about 5 minutes on each side. Drain on paper towels. Yield: 16 pancakes.
(Recipes from Taste of Home Spring 2008 magazine)