This great side goes with just about any meal. I was entertaining a friend who is vegetarian and she took two helpings! I had other offerings, but this one really appealed to her. Ironically, she is coming to visit again this weekend. She visited us at the beach before and now she is visiting us on the mountain.
By prepping the tomatoes beforehand, you will avoid a watery pie. This pie was perfectly fine and not watery at all.
If you happen to have fresh herbs on hand, you could add up to 2 tbsp of chopped fresh basil or oregano to this pie. Of course, you could also used dried herbs, if you like.
The best tomatoes are those grown in our summer gardens, as they have the most flavor of all; however, you can also use store-bought Roma tomatoes as I did, and this pie will still taste amazing.
If you are looking for an attractive, impressive and different side dish, this one could fit that bill. I hope you will try it.
You could call this an Italian tomato pie with all that Mozzarella cheese and definitely if you add fresh herbs to this pie, which I didn't have unfortunately.
Although some people may be tempted to call this a quiche, the pie is filled with tomatoes and that is the main theme of this pie - a tomato and green onion pie with plenty of fresh grated Mozzarella cheese.
If you are looking for a different side that is colorful and attractive for your table, then look no further than this Crustless Cheesy Tomato Green Onion Pie.
This pie is crustless, but if you really want a crust, I can recommend, My favorite pie crust, which resists becoming soggy even days later.
Just because adding bacon to anything adds a little extra something, you are welcome to top the pie with some crispy bacon bits. My husband would never say no to that addition. If you want more vegetables in this pie, you could add some cooked mushrooms or onions.
If
you would like a stronger cheese flavor, adding some Parmesan cheese is
a great idea. I didn't add any extra salt to this pie as the salted
tomatoes were enough flavor. I added some black pepper as that is
always a good spice to add. If you like a bit of a kick, you can double
the amount of black pepper. This low-carb pie will be enjoyed by
low-carbers and high-carbers alike. I am not sure kids will like it as
not many kids enjoy tomatoes, if I recall. Another cheese you could use
is a sharp Cheddar cheese instead of Mozzarella cheese. I imagine one
could go another route and use a mix of Mozzarella and Swiss cheeses. I
love that combination. Swiss cheese has a bit of a strong tang, but
mixed with Mozzarella cheese, that is mitigated quite nicely, and it is
just plain yummy. Try it sometime.
If you have Dijon mustard on hand, that would be the better mustard to use in this pie. I always have the garden-variety mustard on hand and that works just fine as well.
I just used an ordinary glass pie pan, but use whatever you have on hand. Leftover pie was covered with plastic wrap and refrigerated. Heat leftovers in the microwave oven briefly. It was still lovely the next day. The total time to make this pie is not something I remember other than it seemed pretty easy and quick to me. I give easy instructions for layering this pie.
INGREDIENTS:
5 small Roma tomatoes, sliced
1 tsp salt (5 mL)
11/2 cups grated Mozzarella cheese (375 mL)
1/2
cup mayonnaise (125 mL)
1/4
cup sour cream (60 mL)
2 large eggs, fork beaten
2 tsp minced garlic (10 mL)
1 tsp mustard (5 mL)
1/4
tsp black pepper (1 mL)
1/2
cup chopped green onions (125 mL)
INSTRUCTIONS:
Preheat the oven to 375°F (190°C).
On baking sheet on a double layer of paper towels,
lay out the sliced Roma tomatoes.
Sprinkle liberally with salt and let sit 20 minutes to half an
hour. Blot the tomatoes gently with
paper towels.
In medium bowl, whisk together mayonnaise, sour
cream, fork beaten eggs, minced garlic, mustard and black pepper.
Spread some of the mayonnaise mixture on bottom of a
9-inch (23 cm) pie dish. Layer half the
tomatoes. Spread with half remaining
mayonnaise mixture, 1/4 cup (60 mL) green onions and 1/2
cup (125) grated Mozzarella cheese, second layer of tomatoes, remaining
mayonnaise mixture, 1/4 cup (60 mL) green onions and 1
cup (250 mL) grated Mozzarella cheese.
Bake
35 to 40 minutes or until golden brown.
Let sit 10 to 15 minutes before cutting and serving.
Yield: 8 servings
1
serving
213.7
calories
7.4
g protein
19.0
g fat
0.5 g fiber
4.4 g net carbs
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