Cheesy Tomato Pie

Cheesy Tomato Pie


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Ripe, juicy tomatoes fill every bite of this creamy pie with bursts of their flavor. This is the perfect side dish to enjoy with dinner in the summertime.

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Time needed

15 min preparation + 35-40 min cooking

Serving Size / Yield

6-8 servings


  • 1 9" Refrigerated Pie Crust
  • 1 C. Shredded Gruyere Cheese
  • 1/4 C. Grated Parmesan Cheese
  • 3 Medium Tomatoes, sliced
  • 1 15 oz. carton Cottage Cheese
  • 10 Cherry Tomatoes, halved
  • 4 Eggs
  • 1 1/2 C. Milk
  • Basil Leaves, for garnish

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Preheat the oven to 375 degrees. Roll the pie crust out into a 9" pie or tart pan. In a medium bowl, mix together the shredded gruyere and the parmesan cheese. Spread the cheese mixture along the bottom of the crust. Layer the tomato slices atop the cheese. Pour the cottage cheese over the tomatoes. In a medium mixing bowl, beat together the eggs and milk. Pour the mixture over the entire pie. Arrange the cherry tomato halves atop the pie. Bake for 35-40 minutes until golden-brown. Garnish with basil before serving.

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