Categories: appetizers

Ingredients

• 1 1/2 cups fresh breadcrumbs (4 good-sized slices day old bread, crumbed in a blender or food-processor)
• 1 Tbsp PENZEYS PASTA SPRINKLE
• 3 cups sliced ripe tomatoes (about 6 large)
• 3 Tbsp PENZEYS SHALLOTS, dry (or 1 small onion, thinly sliced)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups shredded Swiss Cheese (6-8 oz.)
• 3 large eggs, slightly beaten
• 1/4 tsp nutmeg, ground or freshly grated
• 5 slices bacon, diced (use lean bacon or Canadian bacon, or cook regular bacon 1 minute to remove some fat)

Directions

1. If your garden tomatoes are especially juicy, squeeze them a bit before slicing to take off just a touch of the liquid. The nice thing about using our dry SHALLOTS is that they will absorb quite a bit of juice during cooking.

2. Preheat oven to 325°. Butter a 9" deep dish pie plate. If you are using a regular pie plate, you may need fewer tomatoes.

3. Mix the bread crumbs with 1 TB. PASTA SPRINKLE. Spread half of the bread crumbs evenly on the bottom of the dish. Arrange half the tomatoes, overlapping, on bread crumbs. Top with half of the SHALLOTS, salt and black pepper, then sprinkle on half of the Swiss cheese. Make a second layer with the rest of the tomato slices, SHALLOTS, salt, pepper and cheese.

4. Pour the eggs over the cheese (don’t worry if the eggs don’t cover the entire top). Spread on the remaining bread crumbs. Sprinkle on butmeg, top with bacon pieces. It is important to dice the bacon, or the pie will be hard to cut and eat.

5. Bake in the middle of the oven for 45-50 minutes, until the bacon is crisp. Remove from oven, cool at least 10 minutes, slice and serve. It’s easy!

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