Savory Tomato Pie
- 1 piecrust
- 1 small red bell pepper, chopped
- ½ medium purple onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 4 large eggs
- 1 cup evaporated milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (8-ounce) package Monterey Jack cheese, shredded
- 3 plum tomatoes, sliced
Fit piecrust into a 9-inch deep-dish pan. Prick bottom and sides with a fork, and bake at 425° for 10 minutes. Remove and set aside. Sauté bell pepper, onion, and garlic in olive oil for 5 minutes or until tender. Stir in basil. In separate bowl, whisk together eggs, milk, salt, and pepper. Stir in sautéed vegetables and cheese. Pour into crust. Top with tomato slices, and bake at 375° for 45-50 minutes or until set. Let stand 5 minutes before serving. Tip: Cover edges of crust with aluminum foil during baking to prevent them from getting too brown.
— Mary Windsor Marsh
When the chapter produced a cookbook in 2008 to raise funds for a security system for the museum, members saw the book also as an opportunity to educate people about the area’s Revolutionary War history and about the D.A.R.
Along with their family recipes, chapter members shared brief biographies of such Surry County patriots as David Cockerham, who entered the war at age 16 as a substitute for his uncle William, and Capt. John Taliaferro, a physician who cared for both patriot and British soldiers wounded at the Battle of Guilford Courthouse.
To order a copy of Revolutionary Cooks, contact Ramona Collins at (336) 874-2302 or firstname.lastname@example.org.
Additional recipes from Revolutionary Cooks that appeared originally with this one:
Old-Time Peach Crumb Pudding