(Prep 15 minutes, Freeze 30 minutes, Bake 47 minutes, Cool 20 minutes, Chill 8 hours)
½ cup minced dried tomatoes in oil
1 (15 oz) pkg refrigerated pie crusts
2 (8 oz) pkg cream cheese, softened
3 large eggs
1 (5 oz) pkg shredded Swiss cheese
3 green onions, chopped
½ tsp salt
¼ tsp ground red pepper
1¾ cup sour cream
Preheat oven to 450 degrees. Drain tomatoes well, pressing between paper towels; set aside. Unroll piecrusts, place one crust on lightly floured surface and brush with water. Top with remaining crust. Roll into 12½ -inch circle. Press crust onto bottom and sides of lightly greased 9-inch spring form pan. Press out folds of crust on sides of pan and turn edge over ½-inch toward inside, gently press. Crimp with fork. Freeze 30 minutes. Transfer to oven and bake for 7 minutes. Remove from oven and reduce temperature to 350 degrees. (If sides have slid down pan, gently press back up and against pan. Let cool.) Meanwhile, beat cream cheese on medium speed with mixer 2-3 minutes until light and fluffy. Add eggs, one at a time, beating well after each. Stir in tomatoes, cheese, green onions, salt, pepper, and ground red pepper; mix well. Pour into crust. Bake on lower rack 35-40 minutes until set and golden. Spread sour cream evenly on top. Cool on wire rack 20 minutes. Cover and chill 8 hours. Place on serving plate and garnish with edible pansies, marigold, chives, green onion stems or mint leaves. Serve with Wheat Thins or Triscuits.
