>We are lucky enough to live near Vermont, where some of the most wonderful local cheeses are made, including Cabot Cheese. We have access to the most wonderful cheddars and butter anywhere. I was giddy with excitement when i saw my local grocery was carrying Cabot’s Smoky Bacon Cheddar, i had heard of it but never had the pleasure . I would have loved to just sit down and devour the whole bar myself, but that wouldn’t be fair would it?
So i checked out the last of our tomatoes and there were some beauties left, (i do have a strange sense of loss and dread when summer ends, being in the Northeast, we have a very short growing season) and the wheels started turning … what about a savory pie or quiche? Sounds good to me! Hubby loves it, the kids aren’t too turned on by the onions and tomato, but what the heck, more for us, right?
1 unbaked pie pastry for 2 crust pie
4 large fresh, ripe tomatoes, sliced
1 large red onion, sliced thin
4 oz, 1/2 block of Cabot Smoky Bacon Cheddar Cheese
6 large eggs plus one, beaten, for basting the dough
1/2 cup half and half ( milk will work fine)
2 teaspoons dill
Salt and Pepper
Preheat oven to 375. Roll dough out and place in pie pan. Baste with beaten egg and place cheese on crust, add sliced onion and tomato.
Mix egg, half and half, dill, salt, and pepper in a large bowl and pour into pie crust. Top with remaining crust, and make vent holes. ( i used a moose cookie cutter) baste with beaten egg and sprinkle with salt.
Bake approxinatly 60-70 minuites or till eggs are set. Cool, slice and serve!