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Easy Tomato Pie

Easy Tomato Pie

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sal

This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 733 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
  3. Bake in preheated oven for 45 minutes, until set in center.
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Reviews

TIAWHEELS
21
6/11/2005

This recipe has become my staple informal brunch recipe. Due to the water in teh tomatoes, it is best to toast the inside of the crust a bit first. But how tasty!

KAYCEE14
16
6/8/2004

Simply wonderful! I usually use roma (plum) tomatoes - and even then I remove all the seeds to cut down on the moisture. I've used both fresh and dried herbs - both work well. I always use fresh chopped onion instead of dried. I frequently use crescant roll dough instead of a pie crust to save time, mess and the pre-baking step. As other reviews have noted, the leftovers are great! Everyone I've served this to has loved it! I make this recipe frequently.

ALYSSARAY
13
1/23/2003

I've made this recipe several times and everyone has loved it. If you're using fresh tomotoe, it works best if you get as much moisture out of them as you can before you put them in the pie. That keeps it from getting soupy. But like I said, EVERYONE has loved this dish.