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ISO: ISO Meryl...Question re: your Tomato Cheese Pie recipe. Have you ever made it a day ahead? TIA
- Thread starter barb_b
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Hi barb, I never made it the day before, and think it would get too soggy sitting around that long,
especially the way I make it, which is with two layers of tomatoes, rather than one layer as the recipe indicates.
Another thing: since I've always use dried breadcrumbs (because I never have fresh around), I think they would adhere better with a little more butter than the original 3 Tbsp, which is specifically indicated for the fresh breadcrumbs.
The pie is great - hope you try it!
especially the way I make it, which is with two layers of tomatoes, rather than one layer as the recipe indicates.
Another thing: since I've always use dried breadcrumbs (because I never have fresh around), I think they would adhere better with a little more butter than the original 3 Tbsp, which is specifically indicated for the fresh breadcrumbs.
The pie is great - hope you try it!
Meryl, I'm thnking of making this as an appetizer in mini muffin pans. If
I bake the crust the day before, then chop the tomatoes and combine with the onions and other goodies and place a bit of this mix and the egg mix in the cups just before baking, do you think it would work like mini quiches?
I bake the crust the day before, then chop the tomatoes and combine with the onions and other goodies and place a bit of this mix and the egg mix in the cups just before baking, do you think it would work like mini quiches?
Here's the link to the original recipe, which uses crumbled bacon on top as an option:
http://www.recipezaar.com/27486
http://www.recipezaar.com/27486