Arkansas Tomato Pie Quiche   

@THE CORNER | Serves 8


For the dough:
3 cups flour
2 cups shortening 
1 cup water (cold)

For the filling:
1 Vidalia onion, julienned
2 tbsp. butter 
4 large tomatoes, cored & diced
½ tsp. salt
½ tsp. sugar
1 tsp. balsamic vinegar
5 eggs
1 cup heavy cream
½ cup mayo 
1 tbsp. chopped green onion
1 cup cheddar cheese
¼ tsp. baking powder
½ tsp. salt & pepper
5 slices fresh mozzarella
8 basil leaves, torn
1 tomato, sliced

First, prepare the dough. Preheat oven to 350°F.

In the bowl of a food processor add 3 cups flour. Add half the shortening and pulse several times. Add remaining shortening and pulse until the mixture is in pieces the size of a pea. Slowly add water and continue to pulse until dough is formed.

Remove from bowl and form into one large dough ball. Refrigerate for 15 minutes. Once dough has chilled, flour a work surface and take half the dough and roll until about a ¼ inch thick. 

Carefully lift dough and lay it evenly in a heavily buttered pie plate. Push dough to fill all corners of the plate. Trim any overhanging dough to be 

flush with the outer edge of the pie plate. Shape crust as desired. Take a piece of parchment paper and cut a circle the size of the base of the pan. Lay over the dough and top with pie weights, dry beans or rice. Blind bake the dough for 15 minutes or until a light brown. Remove pie shell from oven and let chill. 

For the filling:
Preheat oven to 350°. Melt butter in a nonstick skillet. Add onion and cook on high for 2 minutes, reduce heat to low and slowly cook onions, stirring occasionally, for about 45 minutes or until an even rich brown color. Toss tomatoes in salt, sugar and balsamic and let strain in a colander for 15-30 minutes.

Whisk eggs with heavy cream. Add mayo, green onion, cheddar cheese, baking powder, salt and pepper and whisk until well incorporated. Layer tomatoes, caramelized onion, basil, mozzarella and top with egg mixture in pie shell and finish top layer with sliced tomatoes 

Bake for 45 minutes or until middle is firm and set. Turn oven on low broil for 3 minutes to achieve an extra crispy top. 

Remove from oven and let stand for 10-15 minutes. Serve with basil chiffonade, balsamic glaze or shredded parmesan.