Ingredients and Weight:
- 4 ripe tomatoes (about 2 pounds), thinly sliced
- 1 large onion, thinly sliced (about 1 pound)
- 1 green bell pepper, thinly sliced (about 1 pound)
- 2 eggs, beaten
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- 1 (9-inch) pie crust, homemade or store-bought
Preparation Time:
30 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (out of 5)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Arrange the tomato, onion, and bell pepper slices on the bottom of the prepared pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, basil, salt, and pepper.
- Pour the egg mixture over the vegetables and bake for 25-30 minutes, or until the pie is set and the vegetables are tender.
- Let the pie cool slightly before serving.
Nutritional Information:
(per serving)
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 12g
Dish Characteristics:
- Savory and satisfying
- Perfect for brunch, lunch, or dinner
- Easy to prepare and customizable
User Comments:
- "This tomato pie is delicious! It's the perfect combination of flavors and the crust is flaky and delicious."
- "I can't believe how easy this pie is to make. It's now a regular recipe in my house."
- "I made this for a potluck and it was a huge hit. Everyone loved it!"
Special Precautions and Tips:
- To prevent the pie from becoming soggy, use a flaky pie crust and pre-bake it before adding the filling.
- If you don't have heavy cream, you can use whole milk instead.
- You can add other vegetables to the pie, such as zucchini, mushrooms, or asparagus.
- Serve the pie warm or cold with a side salad or soup.
