Tomato and Cheese Pie


(0 votes) 0 0

You'll enjoy this savory pie that bakes right into the pie plate - with no crust!

Shared by

Time needed

20 min preparation + 35 min cooking


  • 1 15-oz. container part-skim ricotta cheese
  • 4 lg. eggs
  • 1/4 C. freshly grated Parmesan cheese
  • 3/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 C. low-fat milk
  • 1 Tbs. cornstarch
  • 1 C. packed fresh basil leaves, chopped
  • 1 lb. ripe tomatoes, thinly sliced

Our Readers Also Loved


Preheat oven to 375 degrees. In large bowl, with whire whisk, beat ricotta, eggs, Parmesan, salt and pepper until blended. In cup, with fork, stir milk and cornstarch until blended; whisk into cheese mixture. Stir in basil. Pour mixture into a 9-inch glass or ceramic pie plate. Arrange tomatoes on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper. Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.

Around The Web