A few weeks ago, Sue made an offhand comment about some tomato cheese thing with biscuit dough she had eaten. I Googled it and came up with what it must have been-Tomato Cheese Pie. Oh, yes. I was all over it! I mentally ran down what I had in my fridge. Tomatoes, um yeah, duh. Biscuit dough? No, but I do have 1 can of Crescent Roll dough left. Cheese, mayo, greek yogurt, green onions? Yes-done!
Now it may have pie in the name and it may be baked, but being true to myself, I measured nothing. So, if you try to recreate this, well, good luck. Just kidding. I'll try to give you close approximations & the things I would change.
Step 1: Open the can and pull apart all of the 'crescents'. [Next time, I would use a different crust. The crescents couldn't hold up to this pie. They became mushy, which I like, but most people do not. I believe some people use store-bought pie crusts.]
Step 2: Pull out your brand new quiche pan you got on super-duper clearance & wash it. Then press the crescents into the bottom, forming the crust.
Step 3: Slice about 5 tomatoes & layer with salt in a colander in the sink to drain. I pressed on them a couple of times to help the draining.
Step 4: I mixed together a couple of big spoonfuls of both mayo & non-fat greek yogurt. It worked out to be about 1 1/2 cups of greek yogurt & 1 cup mayo. [After tasting, I wouldn't use mayo at all, I would stick to only yogurt or sour cream if you choose.]
Step 5: Slice up 5 to 6 green onions. Add to yogurt.
Step 6: Mix in shredded sharp cheddar cheese. I used about 3 cups. [I would reduce that to about 1 1/2 maybe.]
Step 7: Layer the drained tomatoes on top of the crust.
Step 9: Bake about 30 minutes or until the cheese is melted and the top crust is golden brown.
Let cool about 5 minutes & dig in!
This recipe is a fun way to use up tomatoes, but its certainly not low-fat or even close to healthy. I would use lowfat cheese next time & try to find a healthier crust alternative, although I'm not entirely sure that's possible. Regardless, try it!
