|
|
|
|
Serves: 6
1 pie
crust
1/2 cup grated Romano cheese
2 medium peeled tomatoes
1/4 cup
flour
4 ounces sliced mushrooms
3 eggs
1/2 cup milk
1/2
teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon chopped basil leaves
1/4 teaspoon ground white pepper
Prepare crust of a 9 inch deep dish pie pan.
Sprinkle crust with 2
teaspoons Romano cheese.
Slice peeled tomatoes into 1/4 inch thick slices.
Place 1/4 cup flour in small bowl. Coat tomato slices with flour. Layer
tomatoes, green onions and mushrooms over crust. Sprinkle with remaining
cheese.
Preheat oven to 375 degrees F.
In small bowl, combine eggs,
milk and seasonings; beat well. Pour egg mixture over vegetables. Bake for 35
40 minutes, or until filling is set. Cool 10 minutes before serving.
