From: Chef Jack Gilmore, Jack Allen’s Kitchen, Austin, TX. Yield: 1 pie.
3 ripe tomatoes, thinly sliced
½ cup cheddar cheese, grated
½ cup Monterey Jack cheese, grated
½ cup Parmesan cheese
1 prepared pie shell
6 basil leaves, torn into pieces
2 eggs
1 cup mayonnaise
Lightly season tomato slices with salt and pepper, and allow to drain on paper towel to draw out the water. Preheat oven to 300°F. Combine cheddar with other cheeses in small bowl. Layer tomatoes in pie shell. Place basil pieces on tomatoes. Sprinkle cheese mixture on top. Whisk together eggs and mayonnaise in small bowl, and pour evenly over pie ingredients. Bake for approximately 45 minutes, until golden brown and bubbly.
Note: Chef Gilmore says a top crust for the pie is optional. If using one, layer it over the top of the pie, leaving equal overhang all around and use the forefinger and thumb of each hand to pinch the ridge into a decorative edge.
