• 5 Tomatoes, chopped
• 1 Bunch of basil leaves, chopped
• ½ Cup green (spring) onions, chopped
• 1 Pre-baked pie shell
• 1 Cup cheddar cheese, grated
• 1 Cup mozzarella cheese, grated
• 2/3 Cup mayonnaise (good quality like Hellman’s)
• 1/3 Cup plain low fat yoghurt

METHOD:

• Place chopped tomatoes in a sieve or colander.  Sprinkle with salt and leave to drain for 20 minutes – give them a good shake every now and then.
• Preheat oven to 180 degrees C.
• Cover the base of pie shell with chopped basil, the amount you use should be based on personal preference.  I love basil and therefore add about ¾ cup of chopped leaves.
• Cover basil with drained chopped tomatoes.  Season with salt and pepper, sprinkle onions on top.
• Combine cheeses, mayonnaise and yoghurt together and spread mixture on top.
• Bake for 30 – 40 minutes or until top is slightly brown.
• Serve warm or at room temperature.
• This simple pie is delicious and makes a lovely change from traditional quiches.  Try it for lunch with a salad comprised only of greens and thinly sliced red onion.