Hurricane Pie

I was 32 when I started cooking; up until then, I just ate. --Julia Child

Chris and I survived Hurricane Irene.  Luckily, living in Northern New Jersey, we were spared the brunt of the storm. We have some branches down and the wind and rain were relentless all through the night, but we woke to sunshine and the sound of birds chirping outside our window.  

Last night as we hunkered down with the kitties and sipped on Dark & Stormy cocktails (basically dark rum and ginger beer) I decided to use up our produce and clear out the fridge, just in case we lost power. (We didn't.) I thought a tomato pie would be great, but we had made a lovely London Broil and grilled veggies on Friday, so those leftovers went into the pie, too.

Thus, Hurricane Pie was born:

1 9-inch pie crust
1/4 cup corn meal
4 ripe tomatoes (sliced thin and drained on paper towels for at least 30 minutes)
1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
1 cup diced grilled veggies (red onions, peppers, squash, cabbage, carrots, etc.) 
1/2 cup diced steak (ham or bacon would be great, too.)
6 large eggs
1/4 cup of mayonnaise
2 TBS of heavy cream
Salt and pepper to taste

To Do:
Place the crust in a deep pie pan and top with cornmeal (keeps bottom crust from getting soggy).  Layer tomatoes on top of the cornmeal and sprinkle with a bit of salt. Add 1/2 cup of the cheese.  Then, add the veggies.  Whisk the eggs, mayo and cream together, stir in the parsley, salt & pepper and pour over the  veggie mixture. Top with the remaining cheese and bake in 375 degree oven for about 45 minutes or until set.

Wait for hurricane to pass before eating.