QueenBeeGrannyJean
03-13-2007, 05:43 PM
6 to 8 servings
2 medium tomatoes, chopped
2 chicken bouillon cubes
1 container (16 ounces) sour cream
3 eggs
1/2 cup grated Parmesan cheese, divided
1 frozen 9-inch deep-dish pie shell, thawed
1/4 cup Italian-flavored bread crumbs
2 garlic cloves, minced
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the tomatoes and bouillon cubes over medium-high heat, stirring
frequently until the bouillon is dissolved; remove from the heat and set aside.
3. In a medium bowl, combine the sour cream, eggs, and 1/4 cup Parmesan cheese; pour into the pie shell.
4. In a small bowl, combine the bread crumbs, remaining 1/4 cup Parmesan cheese, and the garlic; mix well
and sprinkle over the sour cream mixture.
5. Spoon the tomato mixture over the filling, and bake for 55 to 60 minutes, or until the filling is set.
6. Remove from the oven; let sit for 5 minutes then cut and serve.
2 medium tomatoes, chopped
2 chicken bouillon cubes
1 container (16 ounces) sour cream
3 eggs
1/2 cup grated Parmesan cheese, divided
1 frozen 9-inch deep-dish pie shell, thawed
1/4 cup Italian-flavored bread crumbs
2 garlic cloves, minced
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the tomatoes and bouillon cubes over medium-high heat, stirring
frequently until the bouillon is dissolved; remove from the heat and set aside.
3. In a medium bowl, combine the sour cream, eggs, and 1/4 cup Parmesan cheese; pour into the pie shell.
4. In a small bowl, combine the bread crumbs, remaining 1/4 cup Parmesan cheese, and the garlic; mix well
and sprinkle over the sour cream mixture.
5. Spoon the tomato mixture over the filling, and bake for 55 to 60 minutes, or until the filling is set.
6. Remove from the oven; let sit for 5 minutes then cut and serve.