Recipe courtesy of Susan Mason
Tomato Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 381
- Total Fat
- 30
- Saturated Fat
- 11
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 39
- Sodium
- 514
- Total: 1 hr
- Prep: 10 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
One 9-inch pie shell, baked
2 tablespoons Dijon mustard
4 tomatoes, peeled and sliced
Salt and freshly ground black pepper
4 ounces white Cheddar, grated
4 ounces yellow Cheddar, grated
1/2 cup mayonnaise
1/3 cup freshly grated Parmesan
Directions
- Preheat the oven to 350 degrees F.
- Spread the inside of the pie crust with the mustard. Layer the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.
- Bake until bubbly, about 20 minutes. Let cool. Serve at room temperature.