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Italian Tomato Pie

 Italian Tomato Pie
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
8 ServingsPrep: 15 min. Bake: 50 min. + standing


  • 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


  • 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.

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Italian Tomato Pie (continued)

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.