INGREDIENTS
- 1 unbaked 9-inch (4-cup volume) pie shell
- 2 medium fresh tomatoes, chopped
- 2 MAGGI Chicken Flavor Bouillon Cubes or MAGGI Vegetarian Vegetable Bouillon Cubes
- 1 container (16 ounces) sour cream
- 3 large eggs
- 1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.),divided
- 1/4 cup seasoned bread crumbs
- 2 cloves garlic, finely chopped
INSTRUCTIONS
PREHEAT oven to 350° F.
COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.
COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.
BAKE for 50 to 60 minutes or until filling is set.
COMBINE tomatoes and bouillon in small saucepan. Cook over medium-high heat, stirring frequently, just until bouillon is dissolved. Remove from heat.
COMBINE sour cream, eggs and 1/4 cup cheese in medium bowl; pour into pie shell. Combine bread crumbs, remaining cheese and garlic in small bowl; sprinkle over sour cream mixture. Spoon tomato mixture over filling.
BAKE for 50 to 60 minutes or until filling is set.
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