Friday, September 18, 2009

Fontina and Tomato Pie

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While I was cleaning out a draw in my kitchen I came across a cookbook that was given to us about 4 years ago. "Linda McCartney On Tour" is a meat-less cookbook which is right up the alley of my husband. So many times I come to a road block when I want to cook him something different and that doesn't contain any meat. This was perfect. I found the first recipe I wanted to try immediately.


Buying Fontina Cheese at Publix was crazy cause I didn't not expect to pay $8.49 for a pound of it. But the gentleman at the deli gave me a slice and it was dang good. I also wanted a Whole Wheat Crusty Italian bread to use for the base but the Bakery Department said it would be 40 minutes of a wait for that bread to be put out on the shelf. I had my two little ones and they were already screaming bloody murder about being hungry. Publix gives out free cookies to your kids while you shop and although I seriously considered stuffing them with the sugar cookies offered, I didn't think the bakers would appreciate me or my kids consuming there entire freebie cookie collection. So I settle for a 5 Grain Italian instead.


Recipe ~


INGREDIENTS


15-20 slices focaccia or crusty white bread, cut about 1/2 inch thick


2/3 cup dairy or soy milk


2 tbsp olive oil


1 medium red onion, sliced thinly


1 small yellow bell pepper, seeded and chopped


sea salt and black pepper to taste


2 cups Fontina cheese, grated


1/2 pound tomatoes, sliced thinly


4 large eggs


1/2 cup grated Parmesan


1 tbsp freshly chopped oregano



DIRECTIONS


Dip the bread slices into the milk to soften, then line a buttered 9-inch ovenproof dish with them, making a scalloped edge with the crust. Bake for 15-20 minutes at 400 degrees F until lightly golden.


In a medium frying pan, saute the onion and yellow pepper in the oil until soft.


Season to taste with salt and pepper , and spoon the filling over the bread. Sprinkle with grated cheese and cover with the tomatoes.


Beat the eggs with the Parmesan and oregano, and pour them over the pie filling.


Return it to the oven and bake for a further 20-30 minutes until the eggs have set.



With the bread I used my crust was looking like this prior to baking ~


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Finished product looked great!


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Linda McCartney, I am planning on trying many of your recipes in your honor. This dish reminded me of a gourmet Vegetarian Pizza. It was easy yet a joy to make.

3 comments:

  1. I loved it when I got free cookies at the grocery store as a kid!
    Such a genius idea to use bread as a crust...it's quick and I'm sure it's delicious too!

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  2. Yum! I could go for a slice right now.

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  3. The 5 grain Italian Bread sounds like it was a yummy substitution! What a delicious recipe. Fontina cheese is definitely something I need to use more often.

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