This succulent, savory pie is loaded with tomatoes, Swiss cheese and cottage cheese, all accented with basil, parsley and onion flakes. You can enjoy this pie year round: use canned tomatoes and dried basil in the winter, but be sure to treat yourself to fresh in the summer!
- 1 (9 inch) pastry shell
- 2 eggs, beaten
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1 1/2 tablespoons dried onion flakes
- 1/2 cup cottage cheese
- 5 plum tomatoes, diced
- 1 1/4 cups shredded Swiss cheese
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, whisk together eggs, milk, salt, basil, parsley, onion flakes and cottage cheese. Spread tomatoes evenly across bottom of pastry shell, then sprinkle with Swiss cheese. Pour egg mixture over cheese.
3 Bake in preheated oven for 45 minutes, until set in center.
Nutrition at a glance
Servings Per Recipe: 6 amount per serving
Total Fat 18g
1 I’ve made this recipe several times and everyone has loved it. If you’re using fresh tomotoe, it works best if you get as much moisture out of them as you can before you put them in the pie. That keeps it from getting soupy. But like I said, EVERYONE has loved this dish.