What could be more delicious and easier to make! This ‘easy-as-pie’ dish is full of flavour and tomato-ey goodness, takes only 10 minutes to prep and 40 minutes to cook!  Serves 4

Tomato and cheese pie

INGREDIENTS: ​

• 3 eggs, lightly whisked
• 250ml (1 cup) milk
• 80g (1 cup) coarsely grated cheddar
• 140g (1 cup) pastry mix
• 1 bunch spring onions (globe onions), trimmed, thinly sliced
• 3 bacon rashers, rind removed, coarsely chopped
• 1 tbsp shredded parmesan
• I large tomato, thinly sliced

METHOD:

1. Preheat oven to 180°C (356°F). Line a round 18cm (7”) (base measurement) cake pan with non-stick baking paper.
2. Combine eggs, milk, cheddar cheese, pastry mix, spring onions, bacon and parmesan in a large bowl. Pour into the lined pan. Arrange the sliced tomato on top.
3. Bake for 40 minutes or until light golden and just set.

 
Notes:

• Pastry mix can be found near the flour section in your supermarket.
• The best tomatoes for baking in a pie are low water content tomatoes, such as Roma or Plum tomatoes. You could also use cherry or grape tomatoes.
• Tomatoes should be firm but ripe. Remove excess seeds or pulp before baking if you wish.
• Any leftover pie can be stored in the refrigerator for 2-3 days. Re-heat in the oven.
• Not suitable for freezing – this will make your pie soggy.