Italian Tomato Pie Recipe

3.5 2 2
Italian Tomato Pie Recipe
Italian Tomato Pie Recipe photo by Taste of Home
Publisher Photo

Italian Tomato Pie Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + standing

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

Nutritional Facts

1 piece: 256 calories, 16g fat (6g saturated fat), 21mg cholesterol, 600mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 9g protein.

  • 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 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
  1. In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside.
  2. In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese.
  3. Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper.
  4. Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting. Yield: 8 servings.
Originally published as Italian Tomato Pie in Country Extra July 2009, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Tomato Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Cammie273 User ID: 7192393 223122
Reviewed Mar. 19, 2015

"The whole idea of the tomato pie is great, but the mozzerlla cheese ruined it. I'm going turn the recipe into a frittata the next time I make it. Will follow the recipe & use beatten eggs, half & half & Italian shredded cheese instead of the mozzerlla."

MY REVIEW
jpcord66 User ID: 4043663 157312
Reviewed Sep. 7, 2011

"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!!!!"

Loading Image