Fresh tomatoes combined with a few other ingredients makes a lovely pie. You can use a regular pie crust (pre-baked), although I made mine from riced cauliflower.
1 small cauliflower, cut into bite-sized pieces
1 egg, beaten
1/3 cup amaranth flour
1 tablespoon butter, melted
1/4 teaspoon baking soda
1/4 teaspoon baking powder
5 slices uncured bacon, diced
1/4 large sweet onion
1 leek, white and light green part, sliced
5 large mushrooms, sliced
1 chayote squash (can substitute zucchini), peeled and diced
7 small Campari or 4 large tomatoes, sliced and cored
1 leek, light green and white part, sliced
1/2 cup coconut milk
1/2 cup sour cream
1 tablespoon stone ground mustard
4 eggs, beaten
1 cup cheese, grated plus 1/4 cup
Place tomato slices in a colander in the sink and sprinkle with salt. Let sit while preparing the other ingredients.
Preheat oven to 400 degrees. Coat cauliflower pieces with one tablespoon olive oil, sprinkle with salt and roast in oven for 20 minutes.
Reduce oven to 350 degrees. Rice the cauliflower and combine with remaining crust ingredients and press into a 9-inch pie plate. Bake for 20-25 minutes until browned. Remove from oven, leaving oven on.
While the crust is baking, brown the bacon in a skillet. Place cooked slices on a paper towel to absorb any fat, then arrange bacon pieces across the bottom of the pie crust.
Sauté onion, mushroom and leeks in the bacon drippings until tender. Add the chayote and cook two more minutes. Remove from heat.
Squeeze out any excess juice from the tomatoes, then gently stir into the vegetables and pour the mixture into the pie crust.
In a mixing bowl, whisk 4 eggs. Stir in the coconut milk, mustard, sour cream and 1 cup grated cheese (I recommend a combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella). Pour over the vegetable mixture. Top with 1/4 cup cheese. Bake 45-55 minutes until custard has set and cheese has browned. Remove from oven and let rest for 10 minutes so the cheese won’t be runny.
Slice the pie into wedges and serve hot, warm or at room temperature.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.