Sunday, June 5, 2011

Italian Plum Tomato Prosciutto Cheesy Pie

This is been a great year for our garden here in Florida, I can't get enough recipes for all these plum tomatoes, I couldn't wait to share this light but perfect brunch, or dinner with everyone, it's a family favorite for years! Can you tell how proud I am of these babies, I think it's my third picture, I can tell you one thing, I have never had luck growing my own produce, animals always eat them!  So this is the only reason for my bragging rights this year, please forgive me, I do feel guilty not sharing!

deep dish pie crust homemade or store bought  ( prick holes in the bottom and bake for 9 minutes @375 degree oven)
6 slices prosciutto chopped in pieces (you can use ham or bacon if you choose)
2 cloves of minced garlic
3 medium plum (Roma) tomatoes, seeded, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
2 tablespoons all-purpose flour
2 eggs
1/4 teaspoon garlic powder, cayenne pepper and parlsey
1/2 cup shredded Fontina cheese
1/2 cup shredded  white Cheddar cheese
1 tablespoon Romano cheese
optional :1/2 cup mushrooms, green peppers or zucchini
Place cookie sheet on oven rack. Heat oven to 375°F. Add prosciutto, garlic, tomatoes, salt and pepper to the bottom crust, sprinkle with Romano cheese. In medium bowl, whisk together half-and-half, flour and eggs, add spices. Stir in shredded cheeses. Pour over tomato mixture.
Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
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