– 1/2 cup cherry tomatoes
– 1 pie crust ( better if you make your own only that no one’s going to hate you if you buy it from the store )
– 2 large eggs ( separated )
– 1/3 parmigiano reggiamo
– 1/2 tsp freshly grated nutmeg
– 1/2 cup fresh chive , chopped
– salt & pepper to taste
1.First preheat the oven to 400° then wash and halve the tomatoes before tossing them on a baking sheet with 1 tbsp of extra-virgin olive oil and a pinch of salt . Roast the tomatoes for 5-10 minutes , until they have shriveled and browned a bit .
2.Separate the egg whites from the yolks into separate bowls and add parmigiano reggiano , nutmeg , salt , pepper and chive to the bowl with the yolks . Beat the egg whites until they peak then mix it with the yolk . Arrange the roasted tomatoes on top of the pie crust withe the brie cheese and pour the mix in the pie crust. Set the pie on the middle rack of the oven and bake for about 45 minutes or until the crust is golden brown and the eggs are cooked through .
Remove from the oven and allow to cool for about 10 minutes before serving.