Italian Tomato Pie (TNT)

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Italian Tomato Pie (TNT)

Post by pstarkoski on Sun Jan 11, 2015 5:04 am

Italian Tomato Pie

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
8 ServingsPrep: 15 min. Bake: 50 min. + standing


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 (8 ounces) 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


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


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. Yield: 8 servings.

© Taste of Home 2014

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