Charlene's Recipe

Fresh tomato pie

Category: Main street

1 partially baked 10 inch pie shell
2 large ripe tomatoes (slice, roll in flour, salt and pepper and quick fry until brown)
1 cup chopped green onions
1 1/2 cups sliced ripe olives
3 slices provolone or Swiss cheese
2 eggs, slightly beaten
1 cup shredded cheddar cheese
1 cup evaporated milk

Bake pie shell at 350 F for 8 minutes. Put tomatoes in pie shell, onions on top; sliced olives, 3 slices of provolone cheese. Beat 2 eggs, mix cheddar and milk, sprinkle green onions on top, run in oven for 40-45 minutes at 375 F or until filling sets.