January 10, 2013

Three Cheese Tomato Pie with Sweet Basil...A Bed and Breakfast Favorite

A beautiful day in Boothbay Harbor, Maine!

It's wonderful to reminisce about days in Maine when we could just jump in the car and take day trips to wherever our heart's desire was for that day. Boothbay Harbor was a delightful visit on a sunny day in summer of 2011. All of the town's people were so friendly and welcoming to the hundreds of visitors that descend on their little coastal town. I still have to pinch myself to realize this was home for three years. How picturesque and beautiful!

This recipe is a featured favorite from
The Kenniston Hill Inn in Boothbay Harbor!

Three Cheese Pie with Tomato and Sweet Basil
1 cup shredded Cheddar Cheese
1 cup shredded Monterey Jack Cheese
1 cup Swiss Cheese
2 T. flour
6 eggs, beaten
1/2 cup Half-N'-Half
1 medium tomato, sliced
2 T. dried sweet basil
4 strips of bacon, cooked, well drained and crumbled

Preheat oven to 350 degrees F. Coat an  8-inch baking dish with cooking spray. Combine the cheeses in a small bowl and toss 1 cup of the cheeses with flour. Place in bottom of baking dish. Spread the remaining cheese on top. Lightly whisk eggs together in a bowl and add the half-n'-half, whisking together until frothy. Pour over the cheese and sprinkle with tomato and basil. Top with crumbled bacon. Bake for 35-40 minuted until center is nicely browned. Let stand for about 15-20 minutes once you remove it from the oven which will allow the eggs to set up.

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