Serves: 4
Total Calories: 156

2 large tomatoes, sliced 1/2 inch thick and drained
1 (9-inch) pastry shell, slightly baked
3/4 cup grated provolone cheese
1/4 cup Parmesan cheese
3 eggs
1/4 cup heavy whipping cream
2 tablespoons Pesto
1/4 teaspoon each salt and coarsely ground pepper
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Pesto:
2 bunches basil
3 cloves garlic, minced
1/2 cup pine nuts (or almonds)
2 teaspoons olive oil
pinch each salt and pepper

Arrange tomatoes in pastry shell and sprinkle with cheeses. Beat eggs, cream, Pesto, salt and pepper together, and pour over tomatoes and cheese. Bake in a 375° oven for 30–40 minutes. Allow pie to stand 5 minutes before slicing and serving.

Pesto:
Combine and run in food processor with metal blade until paste-like in consistency. Store in refrigerator or freeze for later use.

Nutritional Facts:

Serves: 4
Total Calories: 156
Calories from Fat: 113

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