Ingredients
3 or 4 ripe tomatoes, sliced in thick slices (optional: cherry tomatoes to fill gaps)
2 Tbsp fresh basil, chopped (reserve a little for the top)
1 Tbsp fresh chives, chopped
1 cup mayonnaise
1 egg
1/3 cup sharp cheddar cheese, grated (plus a little more for sprinkling on top)
1/3 cup Monterey Jack cheese, grated
¼ cup Parmesan cheese, grated
1/2 tsp garlic salt
½ tsp salt
½ tsp pepper
1 unbaked piecrust
Directions
Preheat oven to 375 degrees.
In a large mixing bowl, combine basil, chives, mayonnaise, egg, cheeses, salt, and pepper.
Put piecrust in a pie pan.
Fill crust with filling, and top with tomatoes. Sprinkle with additional basil and cheddar.
Bake for 35 to 40 minutes.
Cool at least 20 minutes before serving.