Tomato Pie

• 2 pie crusts, Ritz Deep Dish, Frozen
• 3 tomatoes, cut into 1/2 inch slices
• 12 cup flour
• 2 tablespoons olive oil
• 1 cup spinach, fresh (chopped)
• 1 cup green olives, sliced
• 1 cup green onion, sliced (set aside 4 Tbsp for top of pie)
• 6 slices provolone cheese
• 3 eggs, slightly beaten
• 2 cups sharp cheddar cheese, shredded
• 1 34 cups evaporated milk, canned
• 2 12 tablespoons cornstarch
• cooked ham, cubed into 1/2 inch chunks

1. Preheat oven to 350F Prick the bottoms of pie shells and bake for 8 minutes, cool.
2. Increase oven temperature to 375F Sprinkle half of olive and green onions on bottom of cooled pie shell, top with sliced provolone cheese.
3. Sprinkle tomato slices with salt and pepper, dredge in flour.
4. Heat olive oil in pan until hot but not smoking.
5. Brown tomato slices and place on top of provolone cheese.
6. Combine eggs,evaporated milk, cornstarch, spinach and shredded cheese, mix well.
7. (Add ham, if desired.)
8. Pour evenly into both pie shells; bake 40 minutes or until set.
9. Top pie with reserved green onons and let set a few minutes before serving.

pie crusts, tomatoes, flour, olive oil, spinach, green olives, green onion, provolone cheese, eggs, cheddar cheese, milk, cornstarch, ham

Taken from www.food.com/recipe/tomato-pie-480539 (may not work)