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
Italian Tomato Pie
Italian Tomato Pie
Prep Time
15 min
Cook Time
50 min
Yield
8 servings
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
- In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside.
- In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese.
- Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper.
- 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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