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Southern Tomato Vegetable Pie

Prep time 20 mins
Stand time 30 mins
Cook time 10 mins
Bake time 50 mins
Yield Makes 6 servings

Ingredients

  • 4 plum tomatoes
  • 1/2 teaspoon kosher salt
  • 6 thick bacon slices
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 1 cup (4 oz.) shredded Italian six-cheese blend
  • 3/4 cup light mayonnaise
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/2 cup chopped fresh basil
  • 2 green onions, thinly sliced
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed

How to Make It

  1. Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.

  2. Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

  3. Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 7 ingredients in a large bowl until well blended.

  4. Spread 1/4 cup spinach mixture on bottom of piecrust.

  5. Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil.

  6. Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 10 minutes. Serve warm or at room temperature.