Tomato-Zucchini Pie

It's was hot summer day and I still wanted to turn on the oven and bake. I have tried sewing instead, but I love to cook, so I allowed myself to indulge! Today's recipe is a mash up of several, but it comes mostly from the current July 2019 issue of Southern Living. I tweaked it, so it's really a Marci, other recipes and Southern Living Tomato-Zucchini Pie! This is similar to quiche, but southerners call it pie! Less eggs, no milk, but still very tasty! Enjoy!


Ingredients:
3 tomatoes, sliced, then spread out on paper towels to absorb some moisture--sprinkle with salt.
1 large zucchini, sliced, and treated the same
1/2 cup Duke's mayonnaise
1 healthy tablespoon sour cream
1 egg
4 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese,
 plus about 1/4 cup parmesan cheese, also grated.
1/4 cup scallions, shallots or red onion, Your choice, or use all!
1 tablespoon dijon mustard
garlic, salt, pepper, basil and chives, to taste-fresh or store bought/dried.
One pie crust. I used the refrigerated section's roll out crust.

Preheat oven to 395 degrees. Roll out crust, add to pie plate, and precook for about 10 minutes. Most folks weight it down but I usually lightly prick with a fork and shove it in the oven.

Next, mix mayo and all the following ingredients together. Take pie crust out and add a thin layer of the mayo-cheese mixture. Then add a layer of zucchini, then cheese, then tomatoes, then sprinkle a bit of extra cheese and chives/basil over the top. Reduce oven to 375 degrees and cook for about 35-40 minutes. YUM.