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  • Tomato Pie

    1 vote
    Tomato Pie
    Prep time:
    Cook time:
    Servings: 6
    by Gretchen Wasniewski
    59 recipes
    		 >
    This is an easy summer recipe to use up your bumper crop of tomatoes. You can use any tomato except cherry. I like to mix red and yellow tomatoes.

    Ingredients

    • 2 cups fresh bread crumbs. You can mix whole wheat and white leftover bread.
    • 2 teaspoons dry oregano
    • 3 cups (about 6 good sized tomatoes) sliced very thin
    • 1/2 large onion sliced very thin
    • 2 cups grated low fat Swiss cheese
    • 3 large eggs beaten
    • 2 tablespoons milk (2% is fine)
    • Salt and pepper to taste
    • 1 tablespoon butter to grease pie pan

    Directions

    1. Preheat oven to 325 degrees. Butter pie pan, using the whole tablespoon. Sprinkle the bread crumbs in the pie pan, pushing up the sides to completely cover the pan. Arrange 1/2 the tomatoes overlapping on top of the crumbs. Arrange 1/2 the onions on top of the tomatoes. Sprinkle with salt & pepper and 1/2 the oregano. Sprinkle on 1/2 the grated cheese. Make a second layer of tomatoes, onions, salt & pepper, oregano and cheese. Whisk eggs and milk and pour very slowly over the pie. Gently move the tomatoes around with a fork to make space for the egg mixture.
    2. Bake in the middle of the oven for 45 minutes
    3. Remove from oven and let sit for at least 10 minutes before cutting.

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