Taste of Home
Italian Tomato Pie
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
YIELD: 8 servings.
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
Ingredients
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2 large sweet onions, thinly sliced
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2 tablespoons olive oil
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1 teaspoon salt
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2 cups sliced fresh mushrooms
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1 unbaked pastry shell (9 inches)
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1-1/2 teaspoons each minced fresh basil, oregano and rosemary
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2 cups shredded part-skim mozzarella cheese
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1 can (2-1/4 ounces) sliced ripe olives, drained
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4 large plum tomatoes, cut into 1/4-inch slices
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Dash pepper
Directions
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1.
In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside.
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2.
In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese.
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3.
Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper.
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4.
Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 256 calories, 16g fat (6g saturated fat), 21mg cholesterol, 600mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 9g protein.
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