Ground Beef and Tomato Custard Pie

Name: Ground Beef and Tomato Custard Pie
Yield: 6 to 8 servings
Ingredients: 4 eggs, lightly beaten; 1 partially baked pie shell inches across, 2 inches deep); ½ teaspoon dried marjoram; ¼ teaspoon dried thyme; 1 large tomato, skinned, seeded and chopped; 1¼ teaspoons salt; 2 tablespoons butter; 1 bunch of scallions, sliced; 1 pound beef round, ground; ½ teaspoon freshly ground black pepper; 1¼ cups heavy cream, scalded

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 tablespoons butter
1 bunch of scallions, sliced
1 poun

Method

Preheat oven to moderate (375°F.).
Melt the butter in a skillet and sauté the scallions and the ground beef until the meat loses its color, breaking the meat up with a fork as it cooks.
Add the tomato, salt, pepper, marjo