Tomato and Vegetable Pie
Frozen Pie Crust. Deep dish Tenderflake .
2 tbsp butter
2 large onions, thinly sliced
1 clove garlic crushed (I use 3)
1/2 zucchini, thinly sliced
3 red tomaotoes peeled and chopped. You don't really have to peel them. You can also use canned diced tomatoes but drain them first.
2 tbsp chopped parsley
1/2 tsp dried basil
salt and pepper
2 eggs beaten
1/2 cup grated cheese
Prepare pie crust. Heat butter, add onions and garlic and fry until soft and golden. Add zucchini, tomatoes, parsley, basil, salt and pepper. Cook gently for 10 minutes. Cool (you can put it in the fridge). Make sure it is cool before you stir in the eggs. Stir in eggs and pour into prepared pie shell. Spinkle with grated cheese.
Bake in preheated 425 oven for 20 - 25 minutes.
Be careful not to cook the pie crust for too long ahead of time as the edges can get quite brown when you are cooking the pie. You can also cover the pie with tin foil if this is happening. Also, you can adjust the quantities and sizes of the pieces of onion, tomatoe and zucchini to your taste.
Enjoy <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
