Summer Pie (A Simple and Tasty Quiche.)

I discovered this easy recipe when I was a teenager. 

Even someone who is inexperienced or afraid of working 

with pie crust can make this simple and delicious pie.

I like that it is not as rich as some other varieties of quiche.

Crust:
1/3 cup butter, softened
¾ cup dry instant mashed potato flakes
¾ cup flour
¼ finely grated or powdered Parmesan cheese
¼ cold cup water

Preheatoven to 350*. Cut butter into the potato flakes, flour and cheese. Mix until crumbly. Add water. Stir just until dough holds together. Press into an ungreased 9or 10 inch pie pan. Flute edge to hold filling. Bake for 10 minutes.

Filling:
1½ cups (4 - 6 ounces) shredded cheddar cheese
¼ cup instant potato flakes
1 medium tomato, coarsely chopped
5 eggs
¼ cup sour cream (or plain yogurt)
1 teaspoon dried chives (or parsley)
Smoked or Regular Paprika  (optional)

Prepare pie crust. Remove from oven. Sprinkle I cup of shredded cheese on partially baked crust. Sprinkle potato flakes over cheese. Spoon tomato on top of flakes. Top with remaining ½ cup cheese. Beat eggs, sour cream and chives, until well blended. Pour in pie pan. Sprinkle paprika on top of egg mixture. Bake for 25 – 30 minutes, or until lightly browned and a knife inserted near center comes out clean. Let stand 5 minutes before serving. Serves 6

Note:
If using a deep dish 10 inch pie pan, you will need to double the amount of pie crust, and increase to 7 eggs and 1/3 cup sour cream.