Tomato and Cheese PieContributed by Caroline and Allen Pajak
Preheat oven to 400° and place rack in center.
Combine cheddar, mozzarella, ricotta, mushrooms, and chopped onion. Spoon into unbaked pie shell. Bake for 20 minutes.
Arrange tomato wedges in a ring in top of pie. Sprinkle with green onion, basil, and oregano. Lightly sprinkle with salt and pepper, if desired.
Return pie to oven and bake for 20 minutes. Let cool for 15 minutes before cutting. Serves 6 people.
- 9" unbaked pie shell
- 1 cup (4 oz.) shredded Cheddar cheese
- 1 cup (4 oz.) shredded Mozzarella cheese
- 1 cup Ricotta cheese
- ¼ lb. mushrooms, sliced and sautéed
- 2 T chopped onion
- 3-4 medium tomatoes, cut in wedges
- 1 t dried basil, crushed
- 1 t dried oregano, crushed
- ¼ cup chopped green onions
- salt and pepper to taste