Southern Tomato Vegetable Pie Recipe
From Southern Living Magazine so I won't lose.
Ingredients
- 4 plum tomatoes
- 1/2 teaspoon kosher salt
- 6 slices bacon, thick
- 1 (10 ounce) package frozen chopped spinach, thawed
- 4 ounces cheese, Italian six cheese blend
- 3/4 cup mayonnaise
- 1/2 cup artichoke, canned, drained and chopped
- 1/2 cup fresh basil, chopped
- 2 green onions, thinly sliced
- 1 garlic clove, chopped
- 1/2 teaspoon dry crushed red pepper
- 1 (9 inch) pie crusts, frozen, and unbaked
Instructions
- Cut tomatoes into 1/2 inch slices.Place on paper towel lined rack.Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry.
- with paper towel.
- Preheat oven to 375 degrees. Cook bacon in a large skillet over.
- medium high heat 8 to 10 minutes or until crisp; remove bacon and.
- drain on paper towels. Crumble bacon.
- Drain spinach well, pressing between paper towels. Combine spinach.
- bacon, and next seven ingredients in a large bowl until combined.
- Spread 1/4 of spinach mixture on bottom of piecrust.
- Layer with 1/2 of the tomatoe slices;top with half of remaining spinach.
- mixture. Repeat layers once.Cover loosely with aluminum foil.
- Bake pie covered, at 375 degrees for 30 minutes.Uncover and Bake 20 to 25minutes.Let stand 10 minutes. Serve warm or at room temperature.
- Enjoy this delicious pie!
Add Your Own Notes
Nutrition
Serving: 157gCalories: 458.2kcalCarbohydrates: 26.8gProtein: 10.9gFat: 35.1gSaturated Fat: 10.4gCholesterol: 35.1mgSodium: 919.6mgFiber: 3.4gSugar: 3.6g
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