TOMATO & CHEESE PIE
 
15 ounces part skim ricotta cheese
 4 large eggs
 1/4 cup grated Parmesan cheese
 3/4 tsp. salt
 1/8 tsp. coarsely ground black pepper
 1/4 cup low fat (1%) milk
 1 tbsp. cornstarch
 1 cup fresh basil leaves, chopped
 3 medium tomatoes, thinly sliced
 
Preheat oven to 375 degrees. In large bowl with fork, beat
ricotta, eggs, Parmesan cheese, salt, and pepper until blended.
In cup, stir milk and cornstarch until smooth, whisk into cheese
mixture. Stir in basil.
Pour mixture into 9 inch glass pie plate. Arrange tomatoes on
top.
Sprinkle tomatoes with salt and pepper. Bake pie 30 to 35
minutes or until lightly browned around edge and center is
puffed. Makes 6 servings.

Use fresh tomatoes. Not good leftover and in the fridge. Tomatoes make it soggy but delicious when eaten same day made.