Tomato Pie Main Dish
A savory tomato pie featuring ripe tomatoes, green onions, olives, and cheeses, baked in a flaky crust—perfect for a light lunch or dinner with fresh flavors.
Ingredients
Instructions
- Prick the bottom and sides of the pastry shell.
- Bake at 350°F for 8 minutes or until lightly browned.
- Set aside to cool.
- Layer the tomato slices in the baked pastry shell.
- Season with salt and pepper.
- In a skillet, heat 2 tablespoons of vegetable oil and sauté sliced green onions until tender.
- Spread the sautéed green onions over the tomatoes.
- Add sliced ripe olives and slices of Provolone cheese.
- In a bowl, beat the eggs slightly and mix with shredded Cheddar cheese and evaporated milk.
- Pour the egg mixture over the layered ingredients in the pastry shell.
- Bake at 350°F until the filling is set and golden, approximately 30-35 minutes.
Tips & Substitutions
For a richer flavor, try adding fresh basil or oregano to the tomato layers. If fresh tomatoes are not available, canned tomatoes can be used, but drain them well to avoid excess moisture. To make it vegetarian, replace Provolone with a plant-based cheese. You can also enhance the dish by incorporating sautéed bell peppers or spinach for added nutrition.
Serving Suggestions
Serve the tomato pie warm or at room temperature, garnished with fresh herbs like basil or parsley. It pairs beautifully with a side salad, such as Linda Salad, or grilled vegetables. For a heartier meal, consider serving it alongside a bowl of vegetable soup or a light pasta dish to complement its flavors.
Storage & Reheating
Leftover tomato pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes or warm in a preheated oven at 350°F for 10-15 minutes until heated through. This will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Pie Main Dish contains roughly 681 calories, with 18g protein, 41g carbohydrates, and 50g fat. It is an excellent source of vitamin A (75% of the Daily Value), calcium (38% of the Daily Value), and protein (36% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2777mg per serving (121% 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 different types of cheese in this recipe?
Absolutely! While Provolone and Cheddar are traditional choices, feel free to experiment with other cheeses like mozzarella for a milder taste or feta for a tangy kick. Just ensure that the cheese you choose melts well to maintain a creamy texture.
How can I make the pie crust from scratch?
To make a homemade pie crust, combine 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, and 1/3 cup vegetable oil in a bowl. Mix until crumbly, then add 2-3 tablespoons of cold water until the dough holds together. Roll it out and fit it into your pie pan for an unbaked crust.
Can I freeze the tomato pie?
Yes, you can freeze the tomato pie before baking. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This is a great way to prepare meals in advance!
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).