Tomato Basil Pie

Recipe from Donna Kirtian, Kirkwood Farmers' Market Committee

1 9-inch unbaked pie shell
4 large ripe tomatoes, thickly sliced
½ tsp. salt, freshly ground pepper
2 tablespoons chopped fresh basil (up to 2 more tablespoons if desired)
¼ cup chopped fresh chives or green onion tops
2 cups grated Cheddar cheese
1 cup mayonnaise or light mayonnaise

Bake pie crust at 425º for 5 minutes. Remove from oven and reduce heat to 400º. Cover bottom of crust with tomato slices. Sprinkle with salt, pepper, basil and chives. Combine cheese and mayonnaise. Spread this mixture evenly over the tomato slices to the edges of the pie crust.

Bake at 400º for 35 minutes. Best served slightly warm or at room temperature.