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Sun-Dried Tomato & Rutabaga Cheese Pie

Sun-Dried Tomato & Rutabaga Cheese Pie

Print Recipe
This delicious, cheesy Pie features Margaret Holmes Diced Rutabagas, sun-dried tomatoes, and both cheddar and mozzarella cheeses.
Course Main Course
Servings 6

Ingredients

  • 1 frozen pie shell; defrosted
  • 4 large eggs
  • 1/2 tsp. freshly ground pepper
  • 1 tsp. powdered mustard
  • 2 tbs. freshly chopped parsley
  • 1/3 cup diced sun-dried tomatoes packed in oil
  • 1/4 cup chopped onion
  • 2/3 cup half & half
  • 1 cup grated cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 can Margaret Holmes Diced Rutabagas; drained well

Instructions

  • Heat oven to 425°F.
  • Bake empty pie shell for 5-7 min until bottom starts to brown. Remove from oven and allow to cool.
  • In the bowl of a mixer, beat eggs, mayo and pepper. Stir in all remaining ingredients and mix well to combine.
  • Place pie shell on a baking sheet and reduce oven temperature to 350°F. Fill pie shell with mixture and bake for 45 minutes until set (if edges of pie get too dark, make a tin foil ring to cover scalloped edges.
  • Cut into 6 slices and serve hot or at room temperature.