Vegetable Pie (Tomato Pie Revisited)

Vegetable Pie

Tomato Pie is one of my all-time favorite recipes. Tomatoes, Cheese, Mayonnaise, and a flaky crust–I could drool just thinking about it. It’s only been a week since I made one but it’s been high on my list. Unfortunately I just realized that the person I would be sharing it with doesn’t like big chunks of tomato. So I went back to the drawing board and re-did the recipe with fantastic results. I used what I had on hand–I love experimenting with different ingredients; so substitute any vegetables, cheeses, or spices you think would taste great! **In order to keep in line with my new “non-processed” diet I made my own pie crust and mayonnaise**

Vegetable Pie

  • 2-3 peeled tomatoes, finely chopped
  • 1 small onion, sliced or chopped
  • 1-2 cups corn (I used bagged corn)
  • 2 cups fresh spinach
  • fresh sage leaves
  • 1 9-inch pie shell
  • 3/4 cup mayonnaise
  • 2 cups grated sharp cheddar
  • sea salt and black pepper as needed

Instructions

  1. Preheat oven to 400 degrees F
  2. Place pie shell in pie dish–there will be very little overhang around the edges
  3. Place the onion in the bottom of the shell & lightly sprinkle sea salt, black pepper and small pieces of sage leaves on top
  4. Place a layer of chopped tomato, covered with a layer of corn, then topped with a layer of torn spinach leaves
  5. Lightly sprinkle sea salt, black pepper, and small pieces of sage leaves
  6. Layer once more with tomato, corn, and spinach
  7. Pour mayonnaise on top and cover with cheese
  8. Bake for 30-35 minutes (if your crust is browning too quickly cover with aluminum foil)
  9. Let pie rest for 20-30 minutes before serving

 

 

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