Italian Tomato Pie

Name: Italian Tomato Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
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

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

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.

Nutrition Facts

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

Originally published as Zesty Italian Tomato Pie in Country Extra July 2009

Reviews

My Review

Click stars to rate

Average Rating:

Cammie273

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.
jpcord66

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!!!!