Onion Tomato Pie
A savory onion and tomato pie with melted mozzarella, garlic, and herbs, perfect for a comforting meal or brunch that showcases fresh flavors and a flaky crust.
Ingredients
Instructions
- Layer sliced and diced onions, sliced tomatoes, and grated mozzarella cheese in the pie crust.
- Combine evaporated skim milk, beaten egg, black pepper, and parsley.
- Pour the liquid mixture over the layered vegetables and cheese.
- Bake at 350°F for about one hour or until the pie is set and golden.
Tips & Substitutions
For added flavor, consider sautéing the onions and garlic before layering them in the pie crust. If you don't have mozzarella, feel free to substitute with cheddar or a blend of your favorite cheeses. To make the dish even heartier, you can add cooked spinach or mushrooms. If you're short on time, a store-bought pie crust will work just fine.
Serving Suggestions
This onion tomato pie is perfect as a light lunch or dinner option. Serve it alongside a fresh green salad for a refreshing meal. It also pairs beautifully with a side of Cheesiest Scallop Potatoes for a comforting dinner. Enjoy it warm or at room temperature, making it a great dish for picnics or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pie in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual slices, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Onion Tomato Pie contains roughly 467 calories, with 16g protein, 56g carbohydrates, and 21g fat. It is an excellent source of iron (40% of the Daily Value), protein (32% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 631mg per serving (27% of the Daily Value).
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 use other vegetables in this pie?
Absolutely! Feel free to experiment with other vegetables such as bell peppers, zucchini, or even kale. Just be sure to adjust the cooking time based on the vegetables you choose, as some may release more moisture than others.
Is it possible to make this dish vegan?
Yes! To make a vegan version, use a plant-based pie crust, substitute the cheese with a vegan cheese alternative, and replace the egg with a flaxseed egg or silken tofu blended until smooth. The evaporated milk can be swapped for a plant-based milk like almond or soy.
How do I know when the pie is done baking?
The pie is ready when the filling is set and the top is golden brown. You can check for doneness by inserting a knife in the center; it should come out clean. If the edges are browning too quickly, cover them with foil to prevent burning.
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).