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Italian Tomato Pie

Total Time

Prep: 15 min. Bake: 50 min. + standing

Makes

8 servings

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

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

Directions

  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.

Nutrition Facts

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

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