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Categories:
crust pie crust garlic salt egg sweet onion vegetable oil Mozzarella cheese basil ground black pepper clove garlic eggs Ricotta cheese Parmesan cheese tomato
Viewed: 70 - Published at: 9 years agoIngredients
- crust
- Classic Crisco Pie Crust Single crust
- 1/2 teaspoon garlic salt
- 1 large egg beaten
- 5 sweet onion very thin slices
- 1 tablespoon Crisco Pure Vegetable Oil
- 1/4 cup shredded mozzarella cheese
- 2 cups loosely packed fresh basil leaves
- 1/2 teaspoon ground black pepper
- 1 clove garlic cut in half
- 4 large eggs
- 1/2 cup half and half
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese freshly, divided
- 8 slices tomato
Method
- HEAT oven to 425°F. Prepare recipe for single crust pie, adding garlic salt to flour mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. REDUCE OVEN TEMPERATURE TO 350°F.
- HEAT 1 tablespoon oil in small skillet over medium heat. Add onion; saute until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
- COMBINE 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
- BEAT eggs in large bowl at medium speed of electric mixer until foamy. Add half-and-half, ricotta cheese and 1/2 cup Parmesan cheese. Beat on low speed until well blended. Add basil mixture slowly. Beat until well blended. Pour over cheese in pie crust.
- BAKE 20 minutes. Top with tomato slices. Bake an additional 30 minutes or until center is firm. Immediately sprinkle with remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold.
