Swiss-top

I adapted this recipe from one I found in an old Specialties of Indiana cookbook.  It’s a very light entrée – nice for lunch with a small salad.

SWISS TOMATO BAKE

  • 1 cup cracker crumbs (Club crackers)
  • 2 Tblsp. melted butter
  • 1 cup of halved cherry tomatoes (or tomato slices)
  • 2 eggs
  • 2 Tblsp. minced dry onions
  • ¾ cup sour cream
  • ½ tsp. salt
  • Dash of black pepper
  • 2 cups of shredded Swiss cheese (8 oz.)
  • Sprinkle of smoked paprika

Preheat oven to 375 degrees F

In an 8 inch pan place cracker crumbs and melted butter  Stir crumbs and butter together until blended, then press onto the bottom of the pan.  Place tomatoes on top of crust.

Swiss-tomatoes

In a small bowl, whisk the eggs until slightly beaten.  Add dry onions, and sour cream, salt and pepper.

swiss-eggmix

Whisk until blended thoroughly.  Stir in the shredded Swiss cheese.  Spread this mixture over the crust and tomatoes.

Sprinkle lightly with smoked paprika.

Swiss-paprika

Bake @ 375 degrees F for 25-30 minutes.  Remove pan to wire rack and let stand for 5-10 minutes before serving.

Swiss-baked

4 lunch-sized servings 

Since this was a light dish, I served it along with a peach cobbler for dessert.

Swiss-cobbler

Click here for the Peach Cobbler recipe