I’m enjoying one of my favorite recipes tonight, so thought I’d share it with you, too. Cheddar Tomato Pie is terrific for lunch or dinner, as the main course or as a side. It’s high on flavor, but relatively low on calories and super easy to whip up.
In the summer I use fresh tomatoes and spices (it’s a great way to use dress up extras from the garden,) but this time of year, I swap in canned diced tomatoes with basil, garlic, and oregano.
Cheddar Tomato Pie Recipe
Small Pat of Butter
4 tbsp Italian Style Seasoned Bread Crumbs
1/2 Clove Garlic
1 Small Onion (I use a very small onion or a shallot)
1 tbsp Olive Oil
4 Large Eggs
1 can (14.5 oz – 16 oz) of Diced Tomato with Basil, Garlic, and Oregano
1/2 cup Grated Sharp Cheddar Cheese
Pinch of Salt, Pinch of Pepper
Heat oven to 350 degrees.
Use pat of butter to grease the sides and bottom of a 9 inch pie pan. Sprinkle the bread crumbs over the bottom of the pie pan and lightly shake to cover the sides and bottom. Tap out the remaining bread crumbs and reserve for later.
Dice onions and garlic (be certain to remove skin from garlic prior to dicing.)
Using a 8-12 inch skillet, saute onions and garlic in olive oil for five minutes. Add diced tomatoes and simmer for 5 minutes. Remove from heat.
In mixing bowl, mix eggs, cheddar cheese, salt, and pepper.
Spoon tomato mixture into pie pan, evenly spreading across bottom. Pour egg mixture on top of tomato layer, evenly across. Sprinkle remaining bread crumbs on top of egg layer.
Bake on center rack for 30 minutes (crumbs should be browned on top.) Remove and cool on cooling rack for 10 minutes. Slice into wedges, serve, and enjoy!