Tomato Pie with Cheddar Crust Recipe

This Tomato Pie with a Cheddar Crust is a delightful and savory dish that perfectly combines the rich flavors of ripe tomatoes with a cheesy, golden crust. Ideal for summer gatherings or a comforting vegetarian meal, this pie is sure to become a family favorite. It’s packed with fresh tomatoes and basil, all nestled in a buttery cheddar crust, and topped with a creamy egg filling. This easy-to-make pie is a wonderful addition to your recipe collection.

Why You’ll Love This Recipe

This Tomato Pie with Cheddar Crust is a flavor-packed, satisfying dish that showcases the best of summer produce. The homemade cheddar crust adds a rich, savory touch that pairs beautifully with the juicy tomatoes. The combination of basil, cheddar, and eggs creates a comforting filling that holds together perfectly. Whether you’re hosting a summer brunch, preparing a quick weeknight dinner, or looking for a new vegetarian option, this pie is both delicious and easy to prepare.

Ingredients (Serves 8)

For the Cheddar Crust:

• 2 cups all-purpose flour

• 1 cup sharp cheddar cheese, shredded

• 1/2 cup unsalted butter, cold and cubed

• 1/4 cup milk

• 1/4 teaspoon salt (for crust)

For the Filling:

• 4–5 ripe tomatoes, sliced

• 1/4 cup fresh basil, chopped

• 2 large eggs

• 1/2 cup sharp cheddar cheese, shredded (for filling)

• 1/2 teaspoon salt (for filling)

• 1/4 teaspoon black pepper (for filling)

Directions

Make the Cheddar Crust:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, shredded cheddar cheese, and 1/4 teaspoon salt. Add the cold, cubed butter and work it into the flour until it resembles coarse crumbs.

2. Add Milk: Pour in the milk and mix until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

1. Preheat your oven to 375°F (190°C).

Roll Out the Dough:

1. Roll and Line the Pie Dish: Roll out the chilled dough into a circle about 1/8 inch thick. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.

Prepare the Filling:

1. Tomato Mixture: Layer the sliced tomatoes, chopped basil, 1/2 teaspoon of salt, and black pepper in a mixing bowl. Let it sit for about 10 minutes to allow the flavors to meld.

2. Egg and Cheese Mixture: In another bowl, whisk together the eggs and 1/2 cup of shredded cheddar cheese until well combined.

Assemble the Pie:

1. Layer the Filling: Spread the tomato and basil mixture evenly over the prepared crust. Then pour the egg and cheese mixture over the tomatoes.

Bake the Pie:

1. Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is set.

Serve:

1. Let the pie rest for 5 minutes before slicing and serving.

Notes:

• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain the crispy crust.

• Crispier Crust: For a crispier crust, pre-bake the crust for 10 minutes before adding the filling.

Nutrition (Per Serving):

• Calories: 250 kcal

• Sugar: 3g

• Sodium: 400mg

• Fat: 15g

• Saturated Fat: 8g

• Unsaturated Fat: 5g

• Trans Fat: 0g

• Carbohydrates: 22g

• Fiber: 2g

• Protein: 8g

• Cholesterol: 70mg

Conclusion

This Tomato Pie with Cheddar Crust is a perfect way to showcase the fresh flavors of summer tomatoes in a hearty, comforting dish. The cheddar crust adds a savory richness, while the filling is a delightful combination of tangy tomatoes, creamy cheese, and fresh herbs. Whether served as a main dish or as a side at your next gathering, this pie is sure to be a hit. It’s an easy-to-make, flavorful meal that will have everyone asking for seconds!

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