Savory Summer Tomato Pie

Savory Summer Tomato Pie

Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish
Misc Freezable, Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
The Happy Cardinal Kim Brewer - Bettencourt
This Savory Summer Tomato Pie is the perfect dish for all occasions. Beautifully garnished by a side of summery fruit.


  • 1 9 inch deep dish pie crust
  • 2 eggs (beaten)
  • 1 cup whole milk (may substitute with half and half)
  • 1/2 teaspoon fresh diced or dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup onion (diced)
  • 1/2 cup cottage cheese
  • 1/2 cup ricotta cheese
  • 1 1/2 cup swiss cheese (shredded)
  • 2 or 3 Medium tomatoes of your choice (sliced thin)


This recipe is easily amended for vegan preference by using non dairy products.

Gluten free crust may be used in place of ready-made pie crust.

When preparing this delicious Tomato Pie, I always double the recipe and make 2!


Step 1
Preheat oven to 375 degrees. Place 9" pie shell in pie plate and set on cookie sheet. Set aside. If pre-made, prepare according to package directions. I like to pre-bake mine for 10 minutes. This is not a neccesary step.
Step 2
Slice tomatoes 1/ 4 inch thick. Leave in colander to drain while preparing the mixture.
Step 3
Mix together in large bowl - 2 beaten eggs, milk, ricotta and cottage cheese, salt, pepper, onions and basil and set aside.

*Vegan replacements can be used.
Step 4
While in colander, with a doubled paper towel, gently press tomatoes to release excess moisture.
Step 5
Layer all tomatoes on bottom of pie shell until shell is covered.
Step 6
Sprinkle swiss cheese on top of tomatoe layer until covered.
Step 7
Pour prepared mixture over swiss cheese slowly until pie shell is full.
Step 8
Gently move cookie sheet to oven. Bake at 375 for 50 minutes to 1 hour depending on oven. Pie is fully cooked when fork inserted in middle comes out dry.

*If necessary, gently tent with foil the last few minutes so crust doesnt burn while pie is cooking fully.

Bon Appetit!