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    You are in: Home / Cheese / Easy Tomato-Cheese Pie with Crumb Crust Recipe
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    Easy Tomato-Cheese Pie with Crumb Crust

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 12, 2002

      Very delicious! I served this as dinner for two, along with a green salad. The only changes I made were as follow: 1. Since I had no green onions, I substituted lots of chopped chives. 2. I used lowfat milk instead of half-and-half. Fantastic recipe!

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    • on May 18, 2002

      This was a great lunch meal! I had it with the bacon, because I indulged myself. :) A really nice recipe. UPDATE: Hubby made this for lunch today, and used rye bread crumbs - an excellent addition that makes the recipe even better!

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    • on July 17, 2010

      This was good, but seemed to lack something. I didn't like the crumb crust at all...would be better with a biscuit-type crust or a pie crust. I think that would've helped.

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    • on July 10, 2009

      I loved making this recipe twice with my 3 year old Granddaughter. It was lots of fun for both of us. We made a saute of chopped scallions, green pepper, celery and garlic along with sliced mushrooms, zucchini and summer squash. Then we spooned this mixture between layers of tomato and egg, milk and cheese mixture. It added considerably to the prep time but it was delicious. The accompanying photo by my daughter (hlkljgk) shows how good it looked!

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    • on March 16, 2009

      I loved this recipe and have made it a dozen times by now. I always use 4 pieces of toast in the food processor for the breadcrumbs. I changed nothing because it doesn't need it. It is a keeper in this family and a favorite. thanks for sharing!

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    • on November 23, 2008

      I thought this was a very tasty light lunch. I had some pie crust leftover from another recipe so I used that instead and followed the rest of the recipe. I used Roma tomatoes and didn't have the problem of being too watery. Thanks for posting!

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    • on July 23, 2008

      I thought the flavor was excellent, but mine turned out watery. Maybe it was because I was using very juicy garden-ripe tomatoes. I also may have put more than was called for. Anyway, it tasted great but had a lot of liquid in it. Next time, I will do something to get some of the juice out of the tomatoes before I bake it. Julia Child suggests squeezing the tomatoes in your hand before slicing them. Again, it was really yummy; just a little watery.

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    Nutritional Facts for Easy Tomato-Cheese Pie with Crumb Crust

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.6
     
    Calories from Fat 215
    49%
    Total Fat 23.9 g
    36%
    Saturated Fat 13.2 g
    66%
    Cholesterol 162.1 mg
    54%
    Sodium 609.0 mg
    25%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 3.2 g
    12%
    Sugars 6.2 g
    24%
    Protein 18.5 g
    37%

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