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Cheese and Tomato Pie

From the book The Vegetarian Epicure, Book Two by
Serves 6 to 8

Culinate editor’s note: We’ve been making this pie for years; it’s one of our favorites. The recipe doesn’t indicate times, but we reserve plenty of time for cooking down the tomatoes and sautéing the onions, more than 20 minutes for each. Actual hands-on time is minimal, especially if you start with a prepared pie crust.


Call it either a quiche or a pizza, this is one of the most delicious pies around.


1 basic short-crust pastry (pie shell), prebaked
3 lb. ripe tomatoes, peeled and seeded
3 Tbsp. olive oil
1 clove garlic, crushed or minced
¾ tsp. salt
2 Tbsp. chopped fresh parsley
½ tsp. dried basil, crushed
~ Freshly ground black pepper, to taste
1 lb. yellow onions
2 Tbsp. butter
cup grated Parmesan cheese
½ lb. mozzarella cheese
12 cured black olives (or more)


  1. Chop the tomatoes, coarsely, reserving their juice. Heat the olive oil in a large pan and sauté the garlic in it for a few minutes. Add the tomatoes and their juice, ½ teaspoon of the salt, the parsley, basil, and a little fresh-ground black pepper. Simmer this sauce, stirring occasionally, until it is reduced by about half. It should be quite thick.
  2. Peel, halve, and thickly slice the onions. Sauté them in the butter until they are golden and sprinkle them with the ¼ teaspoon salt.
  3. Sprinkle the Parmesan cheese over the bottom of the quiche shell. Arrange the sautéed onion slices over it in an even layer. Cover the onions with the tomato sauce.
  4. Cut the mozzarella in thin strips and arrange them evenly on top of the tomato sauce. Slice the olives off their pits and sprinkle the olive bits over the mozzarella cheese.
  5. Bake the pie for 35 minutes in a preheated oven at 375 degrees and serve it hot.

This content is from the book The Vegetarian Epicure, Book Two by Anna Thomas.

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