Tomato Pie

Fellow foodee Dayle inspired tonight's dinner main course, Tomato Pie.  Her version sounded delectable, and involved mixing some mayonaise and cheese to coat the top of the pie.  I may try that version soon, as the tomatoes are starting to ripen in the garden.  Today, I was in the mood for a slightly more quiche-like version:

Wildwoods Tomato Pie

Start with a large deep dish pizza pan or oversized pie plate, and preheat your oven to 350 degrees.
Make up a pie crust, to your preference.  For my recipe, I mixed in my mixing bowl:
2 cups of flour,
1 teaspoon salt,
1 teaspoon garlic powder,
Once this was mixed, I cut in
1/4 cup of margarine
and finally, mixed in about
1/4 cup of water, until I had a nice dough.
In my deep dish enameled pie pan, I started with a smear of olive oil, then patted the dough onto the pan directly.  I used a small round glass to help roll it out so that the bottom of the pan was uniformly coated with the dough, and some of the dough I hand pressed onto the side edges.
I baked the crust for about 10 minutes, then removed from the oven.
Still hot, I coated the bottom with
pesto sauce, and a
sprinkling of cheese (I used cheddar)
and baked another 5-10 minutes, so that the cheese melted, creating a protective layer for the crust.
To this yummy crust, I stacked up
sliced tomatoes,
fresh spinach,
garlic,
a few dollops of pesto, and
more cheese.
In a small mixing bowl, I beat
1/2 cup heavy cream, with
4 eggs
.and poured over the whole pie.
Final back took about 1/2 hour.  I let the pie set for 10 minutes before cutting and serving.

It's a double win....was an excellent main entree, and there was enough to pack for lunches too!