Prep time:30 minutes, if making pie pastry
Cook Time: 35 minutes

Serves Six People with a side vegetable and salad

Ingredients:
Pie Pastry, homemade or store bought
4 medium Yukon Gold Potatoes
1 pint of Grape Tomatoes, cut lengthwise in half
3 cups of grated Monterey Jack Cheese
1 1/2 cups 2% Milk
4 Eggs, lightly beaten
Dash of Chili Powder
Salt and Pepper to taste

Directions:
Make pie pastry or skip this instruction and use a store bought. Preheat oven to 450 degreesF. Place rack in the middle of the oven. Roll out pie pastries and lay in pie or tart pans. Prick bottoms of pastry with a fork. Lay parchment paper at the shell bottoms. Spread pie weights or dried beans, covering bottoms. Bake for ten minutes. Lower oven temperature to 400 degreesF. Bake pies/tarts for ten more minutes. Remove from oven and remove parchment paper and weights carefully. While pie/tart crust is cooling, wash and scrub potatoes. Cut in halves and place in medium pot. Cover potatoes with cold water and heat on high until boiling. Once boiling, lower heat to a simmer and cook until a knife tip goes through potato easily. Do not overcook potatoes; they should not fall apart. Remove from heat, place potatoes in a colander and run cool water over them. Let cool just enough for you to feel comfortable slicing them. Slice potatoes crosswise into 1/4” thick slices. In each pie crust, arrange potato slices at bottom, overlapping the ends slightly in each pie crust, then a half pint of grape tomatoes in each shell. Spread grated cheese over the top of each pie. Mix milk, eggs, and a dash of chili powder together. Pour in each pie shell. Do not let mixture run over. Place pie shields or your own foil shield around pie/ tart edging to keep crusts from browning too much. Place on a cookie sheet with a lip and lay parchment paper at the bottom of the cookie sheet; this is to catch any drippings.

Bake for 25 minutes until set. Let cool for 10 minutes and then serve.