9 inch pie shell 2 lg ripe tomatoes 1/4 c flour 1/2 tsp salt 1/8 tsp coarse pepper 2 T cooking oil 1/2 c ripe olives, sliced 1 c minced scallions (or less) 3 slices provolone cheese 1 c heavy cream 1 c grated aged Cheddar cheese 2 slightly beaten eggs
Brush pie shell lightly with unbeaten egg white and bake for only 8 minutes at 425 degrees. Cool. Cut tomatoes into six slices, each 1/2 inch thick. Mix flour, salt, and pepper. Dip each tomato slice into seasoned flour. Sauté quickly in cooking oil. Drain on paper towels. Arrange sliced ripe olives and all but 2 tablespoons of minced scallions in the bottom of the pie shell. You may prefer to reduce scallion amount to half a cup. Arrange provolone and tomato slices over olives and scallions. Combine eggs, cheddar cheese, and cream. Pour into pie. Bake at 375 degrees for 40-45 minutes or until filling is set. Sprinkle rest of scallions on top. Cool five minutes before cutting. Yield: 6 servings.
Ken Oliver, "Cooking with Ken" E-mail questoins: email@example.com
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