Tomato and Potato Pie

Karen Sills

By
@redhotchilipeppers

Nice for lunch, all you need is a salad and bread sticks to go with it!


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Comments:

Serves:

Eight

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

1
9-inch deep pie shell
2/3 c
half and half
2
eggs, beatened
2 Tbsp
mccormick tuscan perfect pinch
1 c
shredded cheddar cheese
2 14.5 oz
cans sliced new potatoes, drained
4
euro freshh farms campari tomatoes,sliced
salt and pepper
1/3 c
real bacon by oscar mayor
2 Tbsp
melted butter
9-inch
deep pie shell

Directions Step-By-Step

1
Preheat oven to 350. Bake pie shell 5 to 10 minutes.
2
Mix the half and half and the eggs together with the Tuscan seasoning. Set aside.
3
Pour potates onto a paper towel and pat them dry. Slice tomatoes. Salt and pepper the potatoes and the tomatoes.
4
Pour a small amout of the half and half mixture into pie shell. Add a littel cheese.
5
Next layer in some potatoes and tomatoes. Pour some more half and half mixture over and top with the cheese. Keep doing in this order until all the potatoes and tomatoes are in. Top with cheese.
6
Cover the outer parts of the crust with foil. Set on a cookie sheet. Bake 45 minutes.
7
Using a fork poke holes all over the top. Sprinkle with the bacon and then drizzle the butter over. Remove the foil and bake 5 minutes longer.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian