Use a pre-baked pie shell to keep the pie from bottom sogginess. Layer with tomatoes and top with herbs of your choosing. Use 2 cups of shredded cheddar (Michelle uses extra sharp and 1 cup of mayonnaise mixed together). Top the first layer of tomatoes with half the mixture and then do a second layer of tomato and mixture with the rest. Bake at 425 for 35 minutes; let cool about 15 minutes, and enjoy.
This is highly recommended by Michelle and Brendan. 🙂