Tomato Pie
By :Chop Secrets
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Votes: 1
Rating: 5
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Half and Half, Mozzarella, Potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2-3 oz very thin potato slices
  • 4 small tomatoes 2 1/2 inches each
  • 4-5 oz fresh mozzarella “pearls” or larger mozzarella cut to 1/2 inch pieces
  • 2 eggs beaten
  • 1/2 cup half and half
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 oz bacon or diced ham cooked and crumbled
  • 2 oz Swiss Cheese shredded emmental or other good quality
  • Fresh ground pepper and chopped parsley for garnish optional
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Bacon, Half and Half, Mozzarella, Potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4 servings
Ingredients
  • 2-3 oz very thin potato slices
  • 4 small tomatoes 2 1/2 inches each
  • 4-5 oz fresh mozzarella “pearls” or larger mozzarella cut to 1/2 inch pieces
  • 2 eggs beaten
  • 1/2 cup half and half
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 oz bacon or diced ham cooked and crumbled
  • 2 oz Swiss Cheese shredded emmental or other good quality
  • Fresh ground pepper and chopped parsley for garnish optional
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Coat the inside of an IP-friendly casserole with nonstick spray.
  2. Layer potato slices evenly on the bottom.
  3. Cut the tops off the tomatoes and use a melon baller to remove the seeds and interior ribs.
  4. Place the tomatoes on the potato slices and divide the mozzarella evenly into the hollowed-out tomatoes.
  5. In a medium bowl, beat together eggs, half-and-half, sour cream, salt and pepper. Add cheese and meat and stir to combine.
  6. Carefully pour the egg mixture around the tomatoes, evenly distributing meat and cheese. Cover with a paper towel and then tightly cover with aluminum foil.
  7. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Remove the casserole and set it under the broiler until golden, 5-10 minutes.
  11. Serve immediately, topped with fresh ground pepper and chopped parsley (optional).
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