WebIn a 9-inch baking dish layer the zucchini slices and then the tomato slices. In between each layer, sprinkle the tomatoes with fresh basil and garlic. Sprinkle the …
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WebIn medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined. Stir half the grated cheese into egg mixture. Pour egg …
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WebHeat the olive oil in a skillet over medium heat, and saute the onion until softened. Add in the spinach and cook until just wilted (you may need to do this in …
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This savory keto pie is best with fresh summer tomatoes from a Southern garden. If you can’t get Southern tomatoes, just get tomatoes! This is a savory pie that you will want to make. It’s delicious served with grilled meats. Tomato in a pie?
Press into a 9” (23 cm) pie plate, being sure to press the crust up the sides. When the crust is prepared, bake for 15 minutes at 350°F (175°C) and allow to cool. Place sliced tomatoes over the cooled crust. The slices should cover the crust and will be about two slices deep. Add onion slices.
This crustless low-carb pie is big on beef flavor and contains no starchy fillers! Preheat oven to 350 degrees F. Grease a 9-inch pie plate with olive oil and place it on a foil-lined baking sheet (to catch any drips while baking).
Heat a small skillet over medium heat, and melt the butter. Add the onion and garlic, and cook, stirring frequently, until the onion is soft and translucent, about five minutes. It's important to keep the garlic moving, as it can burn quite easily and therefore risks making the rest of your pie bitter.