32 Ratings
  • 4 Rating Star 10
  • 5 Rating Star 10
  • 2 Rating Star 6
  • 3 Rating Star 5
  • 1 Rating Star 1

Savory egg, cheese, herb and tomato filling baked with a simple, golden crust. Beware - you might want to eat every single square!

prep:
55 mins
cook:
30 mins
total:
1 hr 30 mins
additional:
5 mins
Servings:
20
Max Servings:
20
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • To Make Crust: In a medium bowl blend flour and butter or margarine until mixture resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking dish (dough will be thin). Bake in the preheated oven for about 10 minutes, until lightly golden. Let cool and set aside (Note: Keep oven on at same heat.)

  • To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a blender or food processor. Chop finely. Blend in eggs. Add cream cheese (should be room temperature) and blend all until smooth. Add sour cream and blend until all mixed together.

  • Transfer mixture to a medium bowl and stir in green onion. Season with salt and pepper to taste and pour filling into reserved crust. Bake in the preheated oven until filling puffs up and is light brown, about 20 minutes. Cool to room temperature and cut into squares. Serve.

Nutrition Facts

191.14 calories; 4.42 g protein; 8.28 g carbohydrates; 15.92 g fat; 76.37 mg cholesterol; 119.81 mg sodium.Full Nutrition


Reviews (24)

Read All Reviews

Most helpful positive review

SHELLYGIRL814
01/25/2004
I made this recipe for Thanksgiving. It was wonderful. I omitted the crust and just served the squares. Thank you so much!
(29)

Most helpful critical review

Anonymous
02/22/2016
I had high hopes for this recipe. I needed something that could be served at room temperature to take to my monthly card club and I thought this sounded interesting. It came out of the oven an unappealing color and it was all cracked on top. I had trouble cutting it into squares without it falling apart and the crust was so thin it might as well not have been there. I didn't care for the taste or the texture. Sorry this was definitely not for me.
(4)
32 Ratings
  • 4 Rating Star 10
  • 5 Rating Star 10
  • 2 Rating Star 6
  • 3 Rating Star 5
  • 1 Rating Star 1
SHELLYGIRL814
01/25/2004
I made this recipe for Thanksgiving. It was wonderful. I omitted the crust and just served the squares. Thank you so much!
(29)
Anonymous
12/07/2003
This was very disappointing. I tried this for a New Year Party and no one cared for it. Not something I would make again.
(26)
Anonymous
02/22/2016
This is a very good adult taste and is a challenging food-stuff. I wouldn't make it again though because it was a bit thick (especially the pastry).
(12)
JOYGAFF
01/25/2004
I Love this recipe. It was very elegant for my New Years Eve Party. Just a tip: I used a Tupperware tumbler to roll the crust into the baking dish. I think for such simple ingredients the outcome is very sophisticated.
(10)
Anonymous
01/25/2004
I made this for a party and was asked for the recipe by several people. They loved it. It is a bit rich but perfect in little squares.
(10)
Anonymous
01/25/2004
this was one of the most luscious appetizers i've made in a long time. quick easy and delectable!
(10)
ELISETTE
01/25/2004
It's pretty tomato-ey but I liked it. Definitely something different!!
(8)
Anonymous
10/01/2006
Good but definitely very rich. The flavor turned out really good though because I'm too stingy to buy sun-dried tomatoes so I used fresh tomatoes chopped red bell pepper (key ingredient) and lots of garlic as well as other seasonings to my own taste. Cut into SMALL squares to serve. Everyone liked them...I was actually surprised how fast they disappeared.
(7)
Liz F.
05/17/2006
This would be a better spread/dip recipe. I baked it for a party and the "cheesecake" part completely separated from the crust. Everyone agreed that it would have been great on a bagel but was a little sad as a cheesecake.
(6)