Name: Heirloom Tomato Pie with Cheddar Bacon Crust
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: Several heirloom tomatoes (or a couple large ones); Red Robin Seasoning; 3 cups small cheddar crackers (use gluten free crackers if desired); 1/3 cup shredded sharp cheddar cheese; 1 – 2 strips lean bacon, cooked and crumbled; 4 Tablespoons butter, melted; 1 egg; 1 cup nonfat Greek yogurt; 1/2 cup light mayonnaise; 1 jalapeno pepper, cored, seeded, and chopped fine; 2 small sweet peppers, cored, seeded and chopped fine; 2 – 4 cloves garlic, peeled and chopped fine; 2/3 cup shredded sharp cheddar cheese; Several fresh basil leaves, chopped

Ingredients

Scale

Several heirloom tomatoes (or a couple large ones)
Red Robin Seasoning

For the crust:

3 cups small cheddar crackers (use gluten free crackers if desired)
1/3 cup shredded sharp cheddar cheese
1 – 2 strips lean bacon, cooked and crumbled
4 Tablespoons butter, melted
1 egg

For the filling:

1 cup nonfat Greek yogurt
1/2 cup light mayonnaise
1 jalapeno pepper, cored, seeded, and chopped fine
2 small sweet peppers, cored, seeded and chopped fine
2 – 4 cloves garlic, peeled and chopped fine
2/3 cup shredded sharp cheddar cheese
Several fresh basil leaves, chopped

Instructions

Preheat the oven to 375 F. Spray a 9 or 10-inch pie pan with cooking spray.
Put the tomatoes in a mesh sieve, sprinkle with Red Robin seasoning and let set in the sink or over a bowl for 10 – 15 minutes. This will draw the excess liquid out of the tomatoes.
Put the crackers in a food processor and pulse till they are chopped into tiny crumbs. Add the butter, cheese, bacon, and egg and blend. Press this mixture into the bottom and sides of your pie plate.
Mix the filling ingredients in a separate bowl. Spread the filling out over the crust. Blot the tomatoes with a clean towel, then arrange the tomato slices on top of the pie, letting them overlap a bit.
Bake at 375 for about 45 minutes or until the cheese is melted and the tomatoes start to curl. Let cool a bit before cutting into the pie. It can be covered and refrigerated for later, but you will lose a bit of crunch in the crust.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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