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Savory Tomato Pie

 Savory Tomato Pie
I describe this dish as a quiche without cheese. It's great for luncheons, brunches or breakfasts. Don't skimp of the basil—it makes the pie!—Helen Marucci, Fergus, Ontario
6-8 ServingsPrep: 25 min. Bake: 45 min.


  • 5 green onions, sliced
  • 3/4 cup chopped sweet onion
  • 2 tablespoons butter
  • 2 pounds tomatoes, peeled, seeded and chopped
  • 1 unbaked pastry shell (9 inches)
  • 3 Eggland's Best Eggs
  • 1 cup half-and-half cream
  • 1-1/2 teaspoons salt
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon white pepper


  • In a large skillet, saute onions in butter until tender. Add
  • tomatoes, cook and stir over low heat until softened. Remove from
  • the heat; cool.
  • Line unbaked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer.
  • Reduce heat to 350°.
  • In a bowl, beat the eggs, cream, salt, basil and pepper until smooth.
  • Stir in the tomato mixture. Pour into pastry shell. Bake for 45-50
  • minutes or until a knife inserted near the center comes out clean.
  • Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 246 calories,

2 of 2

Savory Tomato Pie (continued)

Nutritional Facts: 15 g fat (7 g saturated fat), 107 mg cholesterol, 622 mg sodium, 22 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.