Tomato Mozzarella Pie
Brunch will never be the same! A layer of fresh mozzarella lies beneath an egg custard and is topped with a savory tomato topping seasoned with garlic and rosemary. Cheese lovers will rejoice when you serve this instead of the standard bacon and spinach quiche. A must try from Amy Thielen.
Crust1 1/4 cups flour1/4 teaspoon salt1/2 teaspoon sugar1 stick cold butter, cubed1 egg yolkCold waterFoil circle to fit bottom of pie plate
Filling8 ounces fresh mozzarella cheese, cut into 10 slices2 large eggs1/2 cup heavy cream1/8 teaspoon nutmeg1/8 teaspoon salt3 tablespoons butter3 garlic cloves, minced1/2 teaspoon dried rosemary, crushed1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 ozGround black pepper to taste3 tablespoons grated Parmesan cheese
- Preheat an oven to 350º F.
- Combine the flour, salt, and sugar in large bowl; add the cold butter. Cut with a pastry blender until the largest bits are the size of petite peas. Drop the egg yolk into a liquid measuring cup and add cold water to reach up to 1/3 cup. Whisk with a fork to combine. Pour the egg yolk mixture over the flour mixture and mix swiftly with a fork to combine. Form the dough into a disk, cover with plastic wrap, and chill 30 minutes before rolling.
- Roll out the crust into a circle 2 inches larger in diameter than a 9-inch pie plate. Flop the crust in half onto itself, transfer to the pie plate, unfold it, press it into the corners and trim it to a 1-inch overhang. Roll the crust under to the edges and crimp to secure it to the pie plate. Place foil circle on bottom of the pie crust and bake for 15 minutes, until lightly browned at the edges. Remove the foil and bake 5 minutes longer.
- Lay the mozzarella slices on the crust, pressing gently to push down any bubbles in the crust. In a small bowl, whisk together the egg and cream and season with the nutmeg and 1/8 teaspoon salt. Pour over the mozzarella and bake in the oven for 20 minutes, until just a slight jiggle remains at the center of the custard.
- While the pie bakes, make the tomato topping. Pour the can of tomatoes into a strainer, reserving the tomato juice for another use. Transfer the whole tomatoes to a medium bowl and crush thoroughly with your hands. Heat a large skillet over medium heat and add the butter and garlic, cooking until the garlic sizzles. Add tomatoes, rosemary, salt and black pepper; cook, stirring, until thickened, about 8 minutes.
- Spoon the tomato topping over the custard, sprinkle with Parmesan cheese, and bake another 20 minutes.
- Let the pie cool slightly before slicing into wedges and serving.