Tomato-Onion Pie

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.

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3.0 by 2 people

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  • Makes: 10 servings
  • Serving Size: 1 wedge
  • Makes: 10 wedges
  • Prep: 30 mins
  • Bake: 10 mins at 450 degrees F + 40 minutes at 325 degrees F
  • Stand: 15 mins

Tomato-Onion Pie

Directions

  1. Preheat oven to 450 degrees F. 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 325 degrees F.
  2. 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.
  3. 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.
  4. Bake 40 to 45 minutes or until a knife comes out clean. Let stand 15 minutes before serving. If desired, top with fresh basil.
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Nutrition Facts (Tomato-Onion Pie)

  • Per serving:
  • 154 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 69 mg chol. ,
  • 295 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 3 g sugar ,
  • 5 g pro.
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2 Ratings

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