Spicy Tomato Pie

1 frozen deep dish pie shell
4-5 pieces crisp bacon, crumbled; reserve bacon fat
2 large heirloom tomatoes (preferably the green ones but any firm tomato is fine), peeled and sliced
½ cup green onions, sliced
1 cup grated gruyere cheese
1 cup grated pepper jack cheese
½ cup grated cheddar cheese
1 cup Tabasco mayonnaise (or add Tabasco sauce to mayo, to taste)
¾ cup panko bread crumbs

Follow instructions to pre-bake pie shell.

Place tomato slices in a colander in the sink and sprinkle with 1-2 teaspoon’s of salt. Allow to drain for ½ hour, turning them once or twice in that time. (You are trying to draw out a good portion of the juice of the tomatoes so they don’t make the pie mushy.)

Mix reserved bacon fat and panko crumbs so that all the panko is lightly coated with the yummy bacon fat! If you don’t have bacon fat use some melted butter…mmmmm!

Mix mayo, cheddar cheese and half the green onions together and set aside.

Sprinkle a half of the gruyere and pepper jack cheese on the bottom of the pie crust, half of the crumbled bacon, half of the green onions, layer on half of the tomatoes and top with half of the panko crumb mixture. Layer the other half of the cheese, the rest of the bacon, then the other half of the tomatoes.

Spread the mayo/cheese/onion mixture over the top to cover it all and top with the remaining panko crumb mixture.
 
Bake in a 350 degree oven for 40 minutes or until contents of pie are golden and bubbly. Enjoy!

What garden goods are you cooking up this summer? I would love to get your easy summer recipe, whether it be for breakfast, lunch, dinner or dessert! Email it to me today at D@Delilah.com.