Recipes/ Savory Tomato Mushroom Pie Recipe

Savory Tomato Mushroom Pie Recipe

Prep Time

15 minutes plus cooling

Cooking Time

40 minutes

Servings

Let's make it

Step 1

Preheat oven to 400°; line rimmed baking pan with paper towel. Place tomato slices in single layer on prepared pan; sprinkle with ¼ teaspoon salt and let stand 10 minutes.

Step 2

In large skillet, heat oil over medium-high heat. Add shallot; cook 2 minutes or until tender, stirring occasionally. Add mushrooms; cook 4 minutes or until moisture is released, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring occasionally.

Step 3

In large bowl, stir egg, cheese, mayonnaise, basil, mustard, pepper, remaining ¼ teaspoon salt and mushroom mixture. Makes about 2 cups.

Step 4

In bottom of pie crust, layer 2/3 cup egg mixture and half of the tomatoes; repeat layers and top with remaining 2/3 cup egg mixture.

Step 5

Bake pie 40 minutes or until top is golden brown and internal temperature reaches 160°; cool 30 minutes on wire rack. Cut pie into 8 pieces; serve sprinkled with onions.

Nutrition Info

Approximate nutritional values per serving (1 piece): 276 Calories, 21g Fat (6g Saturated), 36mg Cholesterol, 566mg Sodium, 16g Carbohydrates, 1g Fiber, 4g Sugars, 7g Protein

Would you make this recipe again?

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Ingredients

7 medium Roma tomatoes, ends trimmed and thinly sliced crosswise (about 1 1/3 pounds) 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 medium shallot, thinly sliced 1 package (8 ounces) baby bella mushrooms, thinly sliced 2 garlic cloves, minced 1 large SE Grocers Naturally Better Organic Cage Free Brown Egg 1 cup SE Grocers Shredded Parmesan Cheese 1/2 cup SE Grocers Mayonnaise 2 tablespoons chopped fresh basil 2 tablespoons SE Grocers Coarse Ground Dijon mustard 1/4 teaspoon ground black pepper 1 SE Grocers 9-inch Deep Dish Pie Crust 2 green onions, thinly sliced