• 2 Ratings

Craving quiche? Try this savory egg and tomato pie recipe. Dinner pies don't come much easier than this since we call for starting with store-bought refrigerated piecrust.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450ºF. Let piecrust stand according to package directions. On a lightly floured surface, roll piecrust into a 13-inch circle. Transfer to a 9-inch pie plate; trim to 1/2 inch beyond edge. Fold under extra pastry and crimp edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 10 minutes; remove foil. Cool on a wire rack. Reduce oven temperature to 325ºF.

  • Meanwhile, combine dried tomatoes and enough boiling water to cover. Let stand 2 minutes; drain. In a small skillet cook onion in hot butter over medium heat 5 minutes or until tender, stirring occasionally.

  • For filling, in a large bowl combine eggs and milk. Stir in onion mixture and the remaining ingredients. Pour into partially baked piecrust; sprinkle with tomatoes.

  • Bake 40 to 45 minutes or until a knife comes out clean. Let stand 15 minutes before serving. If desired, top with fresh basil.

Nutrition Facts

154 calories; 9 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 69 mg cholesterol; 295 mg sodium. 158 mg potassium; 13 g carbohydrates; 0 g fiber; 3 g sugar; 5 g protein; 0 g trans fatty acid; 275 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 88 mg calcium; 1 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1