Savory Tomato Pie Recipe
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 2 tablespoons butter
- 1-1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 cup half-and-half cream
- 1 unbaked pastry shell (9 inches)
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 3/4 cup chopped sweet onion
- 5 green onions sliced
- 2 pounds tomatoes peeled seeded and chopped
- Carbohydrate 10.6970703027886 g
- Cholesterol 27.4177083502049 mg
- Fat 9.28292700220024 g
- Fiber 1.86074455209657 g
- Protein 4.60127303635147 g
- Saturated Fat 5.67217862466218 g
- Serving Size 1 1 -8 serving (257g)
- Sodium 115.589372858879 mg
- Sugar 8.83632575069199 g
- Trans Fat 0.621624108516008 g
- Calories 138 calories
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 450degrees for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350degrees. 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
