Publisher Photo
Publisher Photo
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
Recommended: 31 Meals in a Bowl
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

Ingredients

  • 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 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

Directions

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.
Originally published as Savory Tomato Pie in Casserole Cookbook 2001, p193

Nutritional Facts

1 piece: 246 calories, 15g fat (7g saturated fat), 107mg cholesterol, 622mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 6g protein.

  • 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 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
  1. 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.
  2. 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°.
  3. 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.
Originally published as Savory Tomato Pie in Casserole Cookbook 2001, p193

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