Tomato Pie Recipe | Yummly
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Tomato Pie

YUMMLY(1)
Carolyn S.: "Great!!! I made five mini pies in disposable foil…" Read More
13Ingredients
┅Seconds
400Calories
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Description

This is a lighter version of the Southern favorite. It calls for a mix of cottage cheese and mozzarella to underscore the natural flavors of this vegetarian main dish. The recipe is a Yummly original created by Rachel Roszmann.

Ingredients

US|METRIC
8 SERVINGS
  • 1 unbaked pie shells (single crust)
  • 2 cups dried beans (or uncooked rice or pie weights)
  • 1 1/2 pounds fresh tomatoes (very ripe)
  • 3 cloves garlic (minced or grated)
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 2 large eggs (lightly beaten)
  • 1 cup cottage cheese (4% fat)
  • 1 cup panko breadcrumbs
  • 1 1/2 cups shredded mozzarella cheese (divided)
  • 1/2 onion (small, yellow, thinly sliced)
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons fresh basil (minced or chiffonade)
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    Directions

    1. Preheat oven to 450℉.
    2. Line pie pan with unbaked crust and crimp. Fit a piece of parchment paper into the pie crust. Fill the crust with dried beans or rice. Transfer to the oven and blind bake for 20 minutes. Remove from oven and let cool for 10 minutes.
    3. Spray cooling rack with cooking spray. Place cooling rack over a rimmed cookie sheet or sheet pan.
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    NutritionView More

    400Calories
    Sodium25% DV600mg
    Fat38% DV25g
    Protein35% DV18g
    Carbs9% DV26g
    Fiber8% DV2g
    Calories400Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat12g60%
    Trans Fat0g
    Cholesterol95mg32%
    Sodium600mg25%
    Potassium320mg9%
    Protein18g35%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A20%
    Vitamin C15%
    Calcium35%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

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    Carolyn S. 6 months ago
    Great!!! I made five mini pies in disposable foil pans to take to my mom at her nursing home because I thought she might want to freeze one or two. Now that I tasted one I think she could eat them all in a day or two! They taste amazing! For the mini pies I lowered the temperature of the oven to 400 to pre bake crusts and reduced the cooking time for the crusts and also for the filled pies. Thank you Rachel so much for this recipe!

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