Tomato and Basil Pie

My mom-in-law recently sent me an email with the subject line of: "You've got to try this!" When you get an email from mom with those words in the title you know the recipe must be good.

Last week my husband and I were invited to a work potluck dinner. I wasn't sure what to bring but when I saw my pile of freshly picked tomatoes this recipe came to mind. Feel free to call me crazy for making a dish for guests that I have never tasted! Thankfully the dish turned out great! I loved the lightness of the filling compared to a more dense quiche. Also, don't be afraid of the amount of basil. It works!  For my next pie I might make the addition of green onions and cheddar like the lovely Mrs. Paula Deen does in her variation of this recipe.

*Note: This photo is of the pie before you spread the mayo/cheese mixture on top.

Tomato and Basil Pie 

(Recipe from Pittsburgh Post-Gazette)

• 9-inch prepared pie crust, unbaked*
• 1 1/2 cups shredded mozzarella cheese, divided
• 5 plum or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 cloves garlic
  
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper
• Additional basil for garnish

1. Preheat oven to 375 degrees.  
2. Prepare and bake your 9-inch pie crust. Remove from oven and sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack. 
3. Cut tomatoes into wedges and drain on paper towels. Arrange the wedges on top of the melted cheese in the baked shell. In a food processor, combine the basil and garlic, processing until coarsely chopped. Sprinkle over the tomatoes. 
4. In a medium mixing bowl, combine the remaining mozzarella cheese, mayonnaise, Parmesan and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top. 
5. Bake for 35 to 40 minutes, or until the top is golden and bubbly. Serve warm garnished with basil leaves. Serves 4 to 8.

*I used the Betty Crocker recipe of flour, salt, shortening and water.