tomato pie

July 7, 2014 § 68 Comments

Savory pies are just about my favorite thing.  With left over ingredients from our caprese salad I knew just what to make for breakfast Saturday morning.  You could call this caprese pie.


the lovely papercut art by Nikki McClure, a wonderful artist from Olympia, Washington…

Whenever I head out to the market I always ask the guys if there is anything special they would like me to pick up.  And my son always says “CAPRESE SALAD”!  I am not kidding when I say always.  He loves it, especially made with the fresh stretched mozzarella available at our market.  I am always delighted when he doesn’t request something sugary or a highly processed snack food.   And it is quite satisfying having your teenage son in the kitchen preparing a caprese salad for dinner.


As for the pie, I always follow Molly Katzen’s quiche formula whenever I make a custard style pie.   Her recipe has never failed me.   Once you assemble the basic groundwork, choices for the filling are limitless.  After your crust is in place the first layer to place upon the crust is grated cheese.   The fat in the cheese melts and forms a moisture resistant barrier between the filling and the crust, thus helping to keep the crust from getting soggy.  For the filling, vegetables such as asparagus, broccoli, mushrooms and onions need to be steamed or sautéed prior to layering onto the pie.  Here I used uncooked tomatoes which was quite nice in keeping a fresh, raw flavor, much like caprese salad.  After applying the filling over the cheese, add the custard, which is 4 eggs and 1-1/2 cups milk, top with cherry tomatoes and bake in a 375°F oven for 35 – 40 minutes.  Simple, straightforward. casual or elegant.


I n g r e d i e n t s

  • basic pie crust
  • 1 cup grated cheese, such as swiss, gruyére, sharp or medium cheddar
  • 1/4 cup grated parmesan
  • fresh mozzarella cheese, 1/8th inch slices (I used enough for 8 round slices)
  • 3 roma tomatoes, sliced
  • a few sprigs basil
  • approximately 20 cherry tomatoes, sliced in 1/2
  • 4 eggs
  • 1-1/2 cup milk

Prepare your pie crust and place onto your pie pan.  Deposit both the grated cheese and parmesan directly upon the crust.   Add roma tomato slices, mozzarella slices and basil.  Beat together 4 eggs and 1-1/2 cups milk and pour it over the top.  Finish the top with cherry tomatoes.  Bake 35-40 minutes at 375°F.




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