Tomato Basil Egg Pie Recipes

SOUTHERN TOMATO BASIL PIE

Steps:

• Preheat oven to 450 degrees F.
• Prepare the pie crust by mixing the flour and salt in a bowl.
• Add the cold butter and shortening. Using a pastry cutter (trust me, it's worth the couple of bucks), cut the fats into the flour mixture until it resembles small peas.
• Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.
• Place the dough between two pieces of plastic wrap, shaping it into a ball.
• Using a rolling pin, roll the dough out into a circle.
• Place in a pie dish and trim any overhanging dough, leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.
• Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree F oven for 10 minutes.
• Remove from the oven to cool while you prepare the filling.
• Slice the tomatoes thin and place on a double layer of paper towels
• Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don't have a wet pie.
• Combine 1/4 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside.
• Sprinkle tomato slices with the garlic powder, oregano, and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the cheese mixture, and 1/3 of the basil. Repeat layers.
• In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes.
• Reduce oven heat to 350 degrees F and bake the pie uncovered for 30-35 minutes. Cool before serving.

TOMATO AND BASIL PIE

Steps:

• Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375°F.
• Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
• In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
• In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
• Bake at 375°F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

TOMATO-BASIL PIE

Steps:

• Preheat oven to 450*.
• Fit pastry into pie plate and line with foil to prevent burning.
• Bake for 5-8 minute.
• Remove foil and bake 5-8 minute longer or until crust is set and just beginning to brown.
• Reduce oven temp to 375*.
• Meanwhile slice tomatoes and place on paper towel to drain.
• Sprinkle 3/4 cup mozerella on crust.
• Place tomatoes over mozerella.
• Combine basil and garlic and sprinkle over tomatoes.
• Stir together remaining 3/4 cup mozerella,mayo, parmesan, salt and pepper to taste then spoon on top garlic,/basil layer.
• Bake for 20-25 minutes or until edges are brown and cheese is bubbly.
• If necessary, shield edges of crust with foil to prevent burning.
• If desired, garnish with more basil.
• Serve warm.
• ENJOY!

TOMATO BASIL EGG PIE

Steps:

• Preheat oven to 350.
• In a non stick, oven going frying pan, over medium high heat.
• saute the mushrooms in the oil and butter until slightly browned. Add seasonings to taste.
• Meanwhile, in a small mixing bowl, beat the eggs and half/half until combined. again add seasoning to taste.
• When mushrooms are well sauteed, add the egg mixture.
• Place the sliced tomatoes around on top of the egg mixture.
• Evenly distribute the basil on the tomatoes.
• Place in the oven and bake 15-20 minutes.
• Remove and sprinkle the cheese on top.
• Return to oven and bake until melted. About 3-5 minutes.
• Cut into 4 slices and serve hot along with some baked potato wedges.

TOMATO-BASIL SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of well-salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Drain well and let cool slightly.
• Whisk together the tomato sauce, fontina, milk, basil, parsley, eggs, 1 cup of the Asiago, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the spaghetti and toss to coat.
• Heat a 12-inch cast-iron skillet over medium-high heat and add the pancetta. Cook until golden and crispy, about 5 minutes. Transfer to the bowl with the pasta and toss to combine. Let the skillet cool for 5 minutes.
• Pour the pasta mixture into the skillet and sprinkle the remaining 1 cup Asiago on top. Bake until the cheese is melted and bubbling and a knife inserted and turned in the center of the pie does not release any loose egg batter, 45 to 50 minutes.
• Run a spatula underneath the pie to loosen the base. Slide it onto a serving plate and cut into wedges.

SOUTHERN TOMATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

EASY TOMATO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Bake in preheated oven for 45 minutes, until set in center.