This delightful dish combines juicy, ripe tomatoes with fragrant herbs and creamy cheese, all baked to golden perfection. Ideal for quick summer lunches, picnics, or even light dinners.
Ingredients
Scale:
4 cups ripe tomatoes, sliced (about 4 large tomatoes)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 large eggs
1 cup heavy cream or Greek yogurt
1/4 cup fresh basil, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
1 tablespoon olive oil
1 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. Stir in the garlic and sauté for an additional minute until fragrant.
Slice the tomatoes and sprinkle them lightly with salt. Let them sit for about 10 minutes to draw out some moisture, then pat them dry.
In a large bowl, whisk together the eggs and heavy cream (or Greek yogurt). Stir in the sautéed onions and garlic, mozzarella, Parmesan, chopped herbs, salt, and pepper.
Spread half of the tomato slices in the bottom of a greased 9-inch pie dish. Pour half of the egg mixture over the tomatoes. Layer the remaining tomato slices on top, followed by the remaining egg mixture.
Sprinkle breadcrumbs evenly across the top of the pie.
Place the pie in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the filling is set.
Allow the pie to cool for about 10 minutes before slicing.
