Skip to main content New<> this month
Get the Allrecipes magazine

Easy Tomato Pie

Rated as 4.14 out of 5 Stars
108

"This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 324
Original recipe yields 6 servings (1 9-inch pie)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
  3. Bake in preheated oven for 45 minutes, until set in center.

Nutrition Facts


Per Serving: 324 calories; 20.7 20.8 14 76 710 Full nutrition

Explore more

Reviews

Read all reviews 10
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe has become my staple informal brunch recipe. Due to the water in teh tomatoes, it is best to toast the inside of the crust a bit first. But how tasty!

Most helpful critical review

This tasted good, but the tomatoes got soggy at the bottom - next time I would just layer them on top - plus, it started getting burnt in spots after about 15 mins. I turned it down to 325f for ...

Most helpful
Most positive
Least positive
Newest

This recipe has become my staple informal brunch recipe. Due to the water in teh tomatoes, it is best to toast the inside of the crust a bit first. But how tasty!

Simply wonderful! I usually use roma (plum) tomatoes - and even then I remove all the seeds to cut down on the moisture. I've used both fresh and dried herbs - both work well. I always use fr...

I've made this recipe several times and everyone has loved it. If you're using fresh tomotoe, it works best if you get as much moisture out of them as you can before you put them in the pie. Tha...

This tasted good, but the tomatoes got soggy at the bottom - next time I would just layer them on top - plus, it started getting burnt in spots after about 15 mins. I turned it down to 325f for ...

Have made another recipe for tomato pie that was a BIG hit with the family. This recipe was a really soupy mixture & I believe it has to do with the milk combo along with the water from the toma...

I had heard so much about tomato pie I decided to make it. This recipe was the most attractive one that I found. I loved the flavor! The only problem I had was similar to others I have seen on t...

I made this one evening for dinner, and I had to bake it a lot longer than the recipe stated for the pie to be set in the center. I also found it to be very watery, but I poured a lot of the li...

Quite good. The seven year old wasn't thrilled, but she is very picky. The rest of us liked it... It is very watery, so do get as much juice out of the tomatoes as possible and don't be suprised...

I would make this again, except I would add more egg and less milk. I used fresh tomatoe which added more moisture and it took longer to cook.