1 refrigerated pie crust
1⁄4 cup light mayonnaise
Approximatley 1 1⁄4 cups shredded cheddar or Colby mix cheese,
plus another 1⁄4 cup
1⁄4 teaspoon ground black pepper
1⁄4 cup sliced scallions, shallots and/or chives
8 medium-size ripe, firm plum or heirloom tomatoes, sliced (or more)
Soft sun-dried tomatoes, optional
Preheat oven to 350 degrees. Line a 9-inch quiche or pie plate with the crust, pressing dough slightly just on the bottom, not over lip of plate. Prick bottom liberally with a fork. Bake 11 to 12 minutes until crust looks slightly puffed and dry. Gently press down any puffed areas with a flat pot holder. Meanwhile, or even the night before, in a medium-small bowl, combine the mayonnaise, 1⁄4 to 1 cup of the cheese and the pepper and a few sliced scallions or chives. (Can be covered and refrigerated in advance at this point.) When ready to bake, preheat oven to 350 degrees. Slice the tomatoes and let them drain on paper towels. Sprinkle slices with a little Crazy Jane salt mixture. Sprinkle bottom of the crust with about 1⁄4 cup of grated cheese. If using the sun-dried tomatoes (which I do), sprinkle some over the bottom layer of the cheese. Top with a layer of the tomato slices. Sprinkle with some scallions or chives. Spoon half (or a third if you are using more layers of tomato slices) of the mayonnaise mixture in dollops on top, carefully spreading to flatten this mixture some. Continue with another layer of the tomatoes in a neat fashion, and place remaining mayonnaise mixture in between the tomato slices, pressing down slightly. Sprinkle with additional scallions and top with some remaining cheese. Bake about 30 to 35 minutes until crust looks lightly golden and juices are bubbling some. Cool at least 10 to 15 minutes before cutting. So delish! About 8 servings or more.

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