Cheeseburger Pie

Instructions

1. Prepare your favorite pie crust and line two deep pie plates with it, or use frozen.
2. Slice the tomatoes, and season them with salt, then place them on paper towels until they release their excess liquid. Let them sit for about 10 minutes. Dab the top with another towel so they are somewhat dry.
3. Preheat the oven to 400˚F.
4. In a large skillet, heat the olive oil over medium heat, then add the onion and cook until softened and they begin to take on some color.
5. Remove the onions to a small bowl and add the ground beef to the pan with 2 teaspoons of salt and ½ a teaspoon of pepper. Cook until the beef begins to brown, then add the Worcestershire sauce, ketchup, and mustard. Stir with the heat on until nearly all the liquid has evaporated. Remove from the heat.
6. In your two pie tins, add half the onions to the bottom of each, and layer the cooked ground beef over top. Sprinkle over half of the cheddar cheese onto each, reserving a little bit for on top.
7. Arrange the tomatoes on top, then whip the eggs in a large bowl with the milk, 1 teaspoon salt, and ¼ teaspoon black pepper.
8. Pour the eggs over the tomatoes to fill the pie crusts, then place the pie tins on a baking sheet in case there is any overflow.
9. Crack a bit more pepper over the top of the tomatoes and sprinkle over any extra cheese if you reserved any.
10. Bake in the preheated oven for 45-50 minutes, till the center of the pie wobbles like jello. Remove from the oven and let rest for 15minutes before slicing and serving.
11. Leftovers can be stored in the refrigerator for up to 3 days, after cooling completely. Wrap tightly with cling film or place in an airtight container.