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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
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 (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
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. Yield: 8 servings.
© Taste of Home 2014
Read more: [url=http://www.tasteofhome.com/recipes/italian-tomato-pie / ixzz3C69T4tMr]http://www.tasteofhome.com/recipes/italian-tomato-pie#ixzz3C69T4tMr[/url]
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
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 (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
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. Yield: 8 servings.
© Taste of Home 2014
Read more: [url=http://www.tasteofhome.com/recipes/italian-tomato-pie / ixzz3C69T4tMr]http://www.tasteofhome.com/recipes/italian-tomato-pie#ixzz3C69T4tMr[/url]