Cheese And Tomato Pie
A savory cheese and tomato pie featuring Swiss cheese, fresh tomatoes, basil, and a buttery crust, perfect for a hearty lunch or light dinner with vibrant flavors.
Ingredients
Instructions
- Grate the Swiss cheese and toss with flour.
- Saute the sliced green onion in butter until golden.
- Spread approximately half of the cheese over the bottom of the pie shell, then spread the sautéed onion over the cheese.
- In the remaining butter in the pan, heat the sliced tomatoes with chopped basil for two minutes.
- Arrange the tomato slices over the onion layer, then cover with the remaining cheese.
- Beat the eggs with milk or cream and pour the mixture over the cheese in the pie.
- Bake at 350°F for 35 to 40 minutes or until the pie is firm and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If Swiss cheese isn’t available, Gruyère or Emmental cheese can be excellent substitutes. To add more flavor, try incorporating a pinch of nutmeg into the egg mixture. Use fresh herbs like oregano or thyme if you want to experiment beyond basil. This dish also works well with a buttery flaky crust like that found in the Microwave Caramel Breakfast Ring.
Serving Suggestions
Serve the Cheese And Tomato Pie warm or at room temperature, making it perfect for brunch or a light dinner. Pair it with a fresh green salad or a side of Cottage Cheese And Potato Salad for a balanced meal. A chilled glass of white wine also complements the dish nicely, enhancing its creamy flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in an oven preheated to 350°F for about 10-15 minutes until warmed through and the cheese is melty again. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Tomato Pie contains roughly 389 calories, with 14g protein, 42g carbohydrates, and 19g fat. It is an excellent source of calcium (35% of the Daily Value), protein (28% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it completely, cover it with plastic wrap, and refrigerate. Bake just before serving. This allows the flavors to meld beautifully, making it even tastier!
What can I use if I don't have a pie shell?
You can substitute with a homemade or store-bought puff pastry or phyllo dough for a different texture. Alternatively, a crustless version can be made by greasing the pie dish and simply pouring the filling directly in, which is great for a low-carb option.
Can I add other vegetables to the pie?
Absolutely! Feel free to add sautéed bell peppers, zucchini, or spinach for extra nutrition and flavor. Just make sure to remove excess moisture to avoid a soggy pie. This recipe is versatile and can adapt to your favorite veggies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).