Serves: 8
Total Calories: 105
1. Generously butter a 9 x 2 inch pie plate. Sprinkle 1/4 cup of cracker crumbs over bottom. Lay tomato slices on top of crackers sprinkle with chives and parsley. Slice eggs crosswise. Cover tomato slices with alternate layers of sliced egg and remaining crumbs, sprinkling each egg layer with salt.
2. Combine remaining ingredients pour over all. Bake in 350°F oven for 35 minutes, or until custard is firm in center. Serve hot.
This Cheese-Tomato Egg Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
