Pioneer Dad Summer Tomato Pie

Traditional french quiche pie

Last summer yielded a bumper crop of tomatoes from the Pioneer Dad garden. We canned them, dried them, ate them fresh and gave them away to the neighbors all summer. And, still had baskets of tomatoes left.

Then we hit upon the idea of a summer tomato pie. This pie recipe makes a tasty solution for a light Sunday brunch. It’s somewhere between a pie and a quiche but without the eggs. Serve it with fresh vegetables from the garden and juice and you’ve got a memorable summer meal.

This recipe is easy to modify with several simple additions. Check out the variations at the end of the recipe.

Prep Time: 15 min.
Total Time: 50 min.
Servings: 6

1. Ingredients

Crust:
1 Cup all-purpose flour
3/4 Cup yellow cornmeal
3/4 tsp. fine salt
1 Stick cold unsalted butter, cut into 1/2-inch pieces
Or, use a prepared piecrust.

Pie filling:
3/4 Cup shredded Manchego or pepper jack cheese
2 Tablespoons extra-virgin olive oil
1 Large onion, thinly sliced
2 1/4 pounds mixed heirloom tomatoes
Kosher salt
3/4 Cup shredded mozzarella cheese
1/4 cup mayonnaise
3 Tablespoons breadcrumbs
3 Tablespoons chopped fresh chives
3 Tablespoons chopped fresh parsley
1 tsp. Chopped fresh thyme
Freshly ground pepper

2. Directions

Preheat the oven to 350 degrees F.

Line the piecrust with foil. Then, fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans. Continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a wire rack to cool.

To prepare the filling: heat 1-tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté, stirring, until golden, about 15 minutes. Set aside and let cool.

Thinly slice the tomatoes. Toss with 1-teaspoon of kosher salt in a colander. Drain, gently tossing occasionally, about 30 minutes.

Increase the oven temperature to 375 degrees F.

Combine the remaining 3/4 cup Manchego, the mozzarella, mayonnaise, breadcrumbs, 2-tablespoons each chives, parsley and thyme, ¼-teaspoon each kosher salt and pepper, and the sautéed onion in a bowl. Spread evenly in the piecrust. Arrange the tomatoes on top. Drizzle with the remaining 1-tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes.

Garnish with the remaining 1-tablespoon each chives and parsley.

3. Variations

Add 6 strips of chopped bacon, diced Italian sausage, sliced zucchini, or a good handful of fresh basil for several variations on this recipe. In fact, anything that compliments tomatoes will work well for this pie.

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