Crustless Tomato-Ricotta Pie. Crustless tomato pie is an easy and delicious way to use some of those fresh tomatoes that are so abundant during the summer months. Combine 1 cup of the mozzarella, 1 cup of the white cheddar, mayonnaise, eggs, garlic and black pepper to preference in a small bowl.
SPLENDID LOWCARBING BY JENNIFER ELOFF CRUSTLESS TOMATO from low-carb-news.blogspot.com
Arrange the heirloom tomato slices all over the top of the pie. Add garlic and cook for another 2 minutes. Saute zucchini slices and onions until tender, about 10 minutes.
Original Recipe Yields 12 Servings.
How to make tomato pie. The first thing to do is prepare the homemade pie crust. Arrange the heirloom tomato slices all over the top of the pie.
Bring This To A Party, Serve It At A Brunch, Or Serve It With A Big Hearty Green Salad And A Crispy, Tangy Dry Pinot Gris Or Dry Riesling!
Think of it as lasagna without the heaviness. Add garlic and cook for another 2 minutes. Bake the dough for about 6 minutes or until lightly golden.
In Large Bowl, Whisk Ricotta, Eggs, Parmesan, Salt, And Pepper Until Blended.
Pierce the entire surface of the dough with a fork. Add all ingredients to shopping list. Pour the filling into the prepared pie crust.
This Picture Show Basil On Top Before Baking.
Keeping the pie crustless makes it a healthier, low carb option. 2 (16 ounce) containers ricotta cheese. Substitute 1 teaspoon dried basil for the fresh basil.
Line 2 Rimmed Baking Sheets With Aluminum Foil, Then Spray The Foil With Nonstick Cooking Oil Spray.
Fish pie is a british style specialty made with plain and smoked haddock in a creamy sauce with veggies and a cheesy potato topping. This juicy crustless tomato pie, essentially a crustless tomato quiche, packs a ton of flavor and protein without too many carbs. It makes a fantastic brunch, or honestly any meal of the day.
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