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

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Italian Tomato Pie

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Yield:8 servings

Prep:15 min

Cook:50 min

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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

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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.