Italian Tomato Pie Recipe
Italian Tomato Pie Recipe photo by Taste of Home
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Italian Tomato Pie Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + standing
MAKES: 8 servings


  • 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

Nutritional Facts

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


  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

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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."

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!!!!"

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