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The Ribbon - Care for Caregivers
Tomato Cheese Pie

Micki Slattery from Sarasota, Florida says:
Good recipe for a no meat meal. Can be made in advance and kept in refrigerator until the last 35 minutes of baking.
If using blender for basil and garlic mixture, use 2 tbsp of olive oil.

Prep Time: 15 min
Cook Time: 45 min

Easy to Chew


  • 1/2 of a 15 oz packaged folded refrigerated unbaked piecrust (1 crust)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 5 Roma tomatoes or 4 medium tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup grated Romano cheese
  • 1/8 tsp ground white pepper
  • fresh basil leave ( optional)


Unfold piecrust according to package directions. Place in a 9" quiche dish or glass pie plate.Flute edge; press with the tines of a fork. If desired. Line shell with doulbe-thickness of foil. Bake in 450 oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or till set and dry. Remove from oven. Reduce temperature to 375. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.
Cut tomatores into wedges, drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In food processor bowl (or blender will work) combine basil and garlic; cover and prcess till coarsely chopped. Sprinkle over tomatoes.
In medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Romano cheese and pepper. Spoon cheese mixture over basil mixture to evenly cover the top.
Bake in a 375 oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, garnish with basil leaves.
Nutrition Facts
Serving Size 4-6
Calories: 312
Fat: 24 g
Cholesterol: 27 mg
Sodium: 341 mg

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