Italian Tomato Pie Recipe

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Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. —Arlene Bauernfeind, Appleton, Wisconsin

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Italian Tomato Pie Recipe

Prep: 15 min. Bake: 50 min. + standing

Yield: 8 Servings

15 50 65

Ingredients

2 large sweet onions, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
2 cups sliced fresh mushrooms
1 unbaked pastry shell (9 inches)
1-1/2 teaspoons each minced fresh basil, oregano and rosemary
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
4 large plum tomatoes, cut into 1/4-inch slices
Dash pepper

Directions

In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside.
In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese.
Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper.
Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 piece equals 256 calories, 16 g fat (6 g saturated fat), 21 mg cholesterol, 600 mg sodium, 20 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Italian Tomato Pie in Country Extra July 2009, p51

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Italian Tomato Pie

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(1-1) of 1 reviews

Reviewed on Sep. 07, 2011 by jpcord66

An Awesome dish!! I would recommend doubling the cheese, dividing it proportionally, adding a little Cheyenne (I did this as i mixed all of the herbs and spices together before sprinkling on the layers). Also, I would suggest 1/2-1/3 cup flour sprinkled over the tomatoes. I found that this helped the pie from becoming "soupy." An Excellent Dish!!! I have made Four times. and will Keep making For Sure!!!!