Savory Tomato Pie and Swiss Cheese Potato Pancakes

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)

3 eggs

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 eggs

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)


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