Tomato Cheddar Pie

Tomato Cheddar pie with Quinoa Shell

Tomato cheddar pie with  quinoa pie shell and a  light  pie filling.



for the crust

  • 2 cups cooked quinoa
  • 1/8 teaspoon freshly ground pepper
  • 1 large egg
  • 2 teaspoons fresh thyme
  • cooking spray

for the filling

  • 2 3/4 pounds assorted large tomatoes, divided
  • 2 teaspoons sea salt, divided
  • 6 oz. (1 1/2 cups) shredded Cabot’s reduced fat cheddar
  • 1/2 cup Parmesan  cheese
  • 1/4 cup Canola oil mayonnaise
  • 1/4 cup low fat Greek yogurt
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh chopped basil
  • 1 Tablespoon cider vinegar
  • 2 teaspoons sugar,
  • 612 zucchini blossoms, stamens removed


for the crust

Pre-heat oven to 375 degrees F.

2. Combine quinoa, pepper and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Cool.

for the filling

3. Cut tomaotes into 1/4-inch thick slices and remove seeds. Place tomatoes in a single layer on paper towels and sprinkle with 1 teaspoon of salt. Let stand 30 minutes.

4. Pre-heat oven to 425 degrees F. Stir together cheddar cheese and next seven ingredients, and remaining 1 teaspoon sea salt in large bowl until combined. Shred zucchini blossoms and add to mixture.

5. Pat tomato slices with a dry paper towel. Lightly spread 1/2 cup cheese mixture onto crust. Layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers using remaining tomato slices and cheese mixture. Cut 3/4 pound tomatoes into 1/4 inch slices and arrange on top of pie.

6. Bake  for 35 – 40  minutes shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hour before serving.


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