Total Time
50mins
Prep 15 mins
Cook 35 mins

This is a simple and great tasting way to use up the abundance of garden tomatos.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Drain tomato slices on paper towels; pat slices well to remove excess moisture.
  3. Sprinkle with salt and pepper.
  4. In a small skillet, heat oil.
  5. Saute garlic and onion until softened.
  6. Let cool.
  7. Sprinkle 2 Tbsp of the Parmesan cheese over the pie shell.
  8. Top with onion mixture and lay the tomato slices in a pretty pattern on top.
  9. In a bowl beat the eggs well, add milk and mix in Fontina or Jack cheese, basil and parsley.
  10. Pour over tomatoes in the pie crust.
  11. Sprinkle top of the pie with the remaining 2 Tbps Parmesan and the chives.
  12. Bake 35-40 minutes or until puffed and golden.
  13. Let cool briefly before cutting.
Most Helpful

5 5

I made this recipe just as it was posted. We just loved it. It had a very nice texture and seasoning! I think I will give it a go with some ham added in for a brunch dish. I have scads of tomatoes! Thanks for a GREAT new recipe!

5 5

This is such a treat for tomato & cheese lovers + exactly what you described ... simple, tasty & perfect use for a bag of tomatoes I got from the garden of a friend. Unable to get prepeared pie shells here, I used the crust portion of Rustic Salmon Pie by Derf (a favorite). I made the recipe exactly as written, but did have to bake it longer to get it fully puffed & set. I served it as a side-dish to my Marinated Cod Fillets W/Potato Scales, but think it would also work as a main-dish w/the addition of bacon & then served w/a green salad & crusty bread. That will be my next effort. We loved this, Kellie! Thx for sharing the recipe w/us. :-) Edited to add on 8/24: Got a 2nd bag of tomatoes from friends & remade this recipe using bacon as a further add. So yummy & DH ate leftovers for breakfast the next day. :-)