tomato and potato pie
Nice for lunch, all you need is a salad and bread sticks to go with it!
prep time
20 Min
cook time
50 Min
method
Bake
yield
Eight
Ingredients
- 1 - 9-inch deep pie shell
- 2/3 cup half and half
- 2 - eggs, beatened
- 2 tablespoons mccormick tuscan perfect pinch
- 1 cup shredded cheddar cheese
- 2 14.5 ounces cans sliced new potatoes, drained
- 4 - euro freshh farms campari tomatoes,sliced
- - salt and pepper
- 1/3 cup real bacon by oscar mayor
- 2 tablespoons melted butter
- 9-inch - deep pie shell
How To Make tomato and potato pie
-
Step 1Preheat oven to 350. Bake pie shell 5 to 10 minutes.
-
Step 2Mix the half and half and the eggs together with the Tuscan seasoning. Set aside.
-
Step 3Pour potates onto a paper towel and pat them dry. Slice tomatoes. Salt and pepper the potatoes and the tomatoes.
-
Step 4Pour a small amout of the half and half mixture into pie shell. Add a littel cheese.
-
Step 5Next 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.
-
Step 6Cover the outer parts of the crust with foil. Set on a cookie sheet. Bake 45 minutes.
-
Step 7Using 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Vegetables
Category:
Potatoes
Category:
Side Casseroles
Ingredient:
Vegetable
Method:
Bake
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