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  • Crustless Tomato Pie

    1 vote
    Crustless Tomato Pie
    Prep: 15 min Cook: 35 min Servings: 6
    by Salad Foodie
    406 recipes
    >
    From the Good Housekeeping Test Kitchen (July 2013), this easy recipe met my needs for a novel and nutritious way to use up the last of the season tomatoes. A nice change of pace from quiche for a brunch or light supper.

    Ingredients

    • 1/2 cup milk (I used half & half)
    • 1 tablespoon cornstarch
    • 1 15-ounce container ricotta cheese (I used cottage cheese pureed in a food processor)
    • 4 eggs, slightly beaten
    • 1/2 cup chopped fresh basil
    • 1/2 cup fresh grated Parmesan cheese
    • 1/4 cup sliced green onions
    • 1/2 teaspoon salt
    • 1 pound tomatoes, sliced

    Directions

    1. Preheat oven to 375 degrees F.
    2. Whisk milk and cornstarch in a large bowl, then whisk in ricotta cheese, eggs, basil, Parmesan, onions and salt.
    3. Pour into a nonstick 10-inch skillet which has an oven-safe handle. Top with tomatoes.
    4. Bake for 35 to 40 minutes or until set and puffed. Edges will just begin to brown.

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    Comments

    • ShaleeDP
      ShaleeDP
      Ahh nice. I love tomatoes!

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