Foods Is your herb garden in full force yet? Are those tomatoes ripening yet? I hope so, because you’re going to love this delicious Tomato Basil Cheese Pie. If you live up north like me, you’re going to have to pin this recipe for a later date (or visit the grocery store for your produce)!
Are you looking for tips for going gluten free? I’ve gathered them all together in this Everything Gluten Free page.
When I first made this Tomato Basil Cheese Pie recipe for my family, my 9-year-old son looked at it and said, “Ewwww, disgusting!” Like many 9-year-olds, if it looks strange, he promptly decides it must not be appetizing. Ok, so maybe mom can be a bit like that too. But, I’m trying to get better :). I’ve learned to enjoy some new foods in recent years, like asparagus!
Fortunately for me, my boy is good about trying a couple bites even if he thinks it looks gross. He really is quite an adventurous eater (I’m ashamed to say, more adventurous than his mama)! I’ll bet you you can guess what happened…he loved it. He even went back for seconds after his first piece. Not only did he love this Tomato Basil Cheese Pie, but he couldn’t believe the crust was gluten-free either.
This Tomato Basil Cheese Pie recipe is a great way to fit some healthy fats and protein into my boys diet. Not only is this recipe healthy and delicious, it’s kid approved too!
You’re also going to love this recipe because it’s quite easy to throw together. It’s not a meal that will take all day to put together (which makes this busy mom happy).
Tomato Basil Cheese Pie with Parmesan Rosemary Crust
Ingredients
Parmesan Crust
- 1 cup almond flour
- 1 cup parmesan cheese
- pinch salt
- 2 teaspoons rosemary
- 2 egg whites
Filling
- 15 ounces ricotta cheese
- 4 eggs
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt plus more for sprinkling
- 1/8 teaspoon pepper plus more for sprinkling
- 1/4 cup cream
- 1 tablespoon cornstarch or arrowroot powder
- 1 cup fresh basil leaves finely chopped
- 1 pound tomatoes sliced (approx. 3 medium)
Instructions
For the Crust
- Grease a 9 inch pie plate and preheat oven to 375° F>
- Mix almond flour, parmesan cheese, salt, and rosemary together.
- Thoroughly combine almond flour mixture with egg white.
- Place dough between 2 pieces of parchment paper and roll into a circle for a 9 inch pie plate.
- Place crust in pie plate and flute edges. Bake for approximately 10 minutes and then set crust aside.
For the Filling
- Whisk together ricotta cheese, eggs, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- In a separate cup stir together cream and cornstarch until smooth.
- Whisk the cornstarch mixture into the cheese and egg mixture. Str in the basil.
- Pour this mixture into a pie crust.
- Slice tomatoes and place on top. Sprinkle the tomatoes with salt and pepper.
- Bake 40 minutes or until center is set. You may need to wrap the edge of the pie crust with foil to prevent over-browning part way through baking.
Nutrition
Be sure to let me know if you tried the Tomato Basil Cheese Pie recipe, and how you enjoyed it!
More Egg-Filled Dishes:
- Cheesy Broccoli & Bacon Quiche
- Gluten-Free Mini Breakfast Pizzas
- Fiesta Egg Scramble
- Spinach and Goat Cheese Egg Muffins
- Easy Grain-Free Egg Bake
That looks delicious.
Why, thank you 🙂
This looks really goo!! I pinned it and thank you!! Trish
Thanks for pinning 🙂 My family sure enjoys it. I hope you do too!
I plan to make this once I get some garden tomatoes
I love garden tomatoes. I wish the grocery stores could offer just as tasty tomatoes!
Holy cow! Sounds great!
Why, thank you! 🙂
This looks amazing! Pinned and can’t wait to try. My 11 year old niece is a picky eater and would do exactly what your son did, but we have a standing rule that everything must be tried with at least two bites. I hope she likes it as much as your son!
I hope your niece and YOU both enjoy it 🙂
Oh my goodness, this looks so delicious!
Totally my kind of pie/meal!
Thanks so much for sharing,
Suzanne
This looks so delicious. Pinned!
Thank you!
Wow, Trisha! This looks amazingly delicious! Yummers!
Thanks! I think it’s delicious 🙂
I am definitely hungry now. This looks amazing and gluten free too. Stopping my from Frugal Thursday linky
The crust alone sounds fantastic on this pie. Please bring it by Foodie Friday today for others to enjoy.
Why thank you, I’ve found this crust is a great alternative for gluten-free quiches or other savory types of pies.
Uhmm, Yes, please! This looks divine! I have a thriving basil plant that is begging to be chopped for use. Thanks! Pinning!
I wish I had a basil plant! To the farmers market I go…
Delicious and lovely cheese pie, thanks for sharing with Hearth and Soul blog hop. Pinning it.
So incredibly delicious! Thanks for linking up with What’s Cookin’ Wednesday!
I’ve never commented on a recipe before and just had to share that this is DELICIOUS and so easy! It may be the most delicious thing I’ve ever made!
Awww… thank you! What a nice compliment. I’m so very happy you enjoyed the recipe 🙂
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your weekend and your new Red Plate!
Come Back Soon,
Miz Helen
Thanks so much for featuring my recipe 🙂 Have a great day!
WOWIE! That looks amazing. I am going to have to bake that up SOON! Thanks for sharing!! 🙂
Thanks so much Kelly! 🙂
Getting the ingredients to try this today. I do suggest brushing the crust dough with egg white before baking which would help to seal it from juices in the pie filling. This really looks yummy!
I hope it turns out good for you!
Do you think I could use almond milk instead of cream?
You could probably try it, but I’d cut down on the amount since it’s not as thick as the cream. I can’t say for certain how it will turn out. If you try it, be sure to come back and let us know if it worked!
We made this last night and it is amazing!!! Thanks for the recipe. It’s a keeper!
I’m so glad you enjoyed it. It’s definitely one of my favorite recipes!
Do you have any suggestions on flour I can sub for Almond. We are gluten free but one of my daughters has a tree nut sensitivity. Do you think all purpose gf would work?
I do think it would probably work, but I haven’t tried it so I can’t be certain! If you try it out, please do let us know so others that might also have nut sensitivities will also know 🙂
I used white rice flour and it came out fine!
I made it for my boyfriend and I and we both loved it. It’s even better the day after. I would add some tomato based sauce on the side next time to dip it into!
So glad to hear you enjoyed this. A tomato sauce would be yummy with this. Good thinking!
Did you eat it warm or cold?
I loved this. In Turkey and surrounding area you can use Labneh or Labne cheese instead of ricotta. I will from this day forward always and forever put fresh rosemary in all egg dish crusts. I honestly would skip the Parmesan in the crust however. For leftovers I added pepperoni and mozzarella on top and grilled it. Fabulous!
Pepperoni on top… that sounds fabulous! Glad you enjoyed the recipe 🙂
Easy. Great instruction except I found pressing the dough into the pie plate. Worked better as rolling made it thin and falling apart.. But very fresh, delish ( and pretty) gourmet dish- and what better than fresh herbs and tomatoes from my garden!
So glad to hear you enjoyed it! I’ve tried the crust that way too, but I found that the crust sticked to the pie plate. I thought it just looked prettier when I rolled it out too 🙂 Might be that mine had a tad more egg whites so it held together better? I use these eggs from a local farm that are quite large!
I’m envisioning this with smoked salmon mixed in… fancy! 🙂 Will let you know if I try it!
Now, if I just liked fish…that might sound delectable to me ;). But yes, do let me know if you try it!
I recently decided to give up eating flour and sugar, I love this recipe and plan to make it this weekend.. I have been playing with making my own buttermilk, and my last batch turned into more of a ricotta or cream cheese, this will be a good way to use it… Thank You.
How did it turn out with the homemade ricotta?
Whoops, I never got it made I will let you know as soon as I do, I have to make my own Almond flour, didn’t have the energy for it as I thought.. thanks for asking… Karen
I have made this ‘egg pie’ a dozen or more times now. It is my favorite go to fabulous egg dish. Although the crust is ‘savory’ it is bland and I cannot get it to feel or provide any crust like value to the dish. So I tried another and found it to be more satisfactory. It was 3/4 cup almond flour, 3 tablespoons coconut flour, 1/4 cup coconut oil, which I used hot pepper olive oil and 1 egg white. Just throw it all in the food processor with your spices and I toss in fresh garlic, fresh rosemary, etc. or whatever you want. Roll it out thick and small between parchment paper and put in the freezer. Take out and remove parchment, but you will have to use your hands to fill shell. it makes a world of difference to have more of a real crust on this elegant dish and this recipe makes great breadsticks too, just add cheddar!
I just made this today, it is wonderful, will use some asiago cheese next time, only because i love the flavor of that cheese! This recipe is a keeper! Thank you for making it available to all! I only wish i could post my picture of the last piece lol, it went fast, absolutely love the crust and will use it for other savory pies! So easy!
So glad to hear you enjoyed the recipe! Asiago cheese would be a fabulous addition. I enjoy that cheese as well 🙂
Mmmm… You had me at “Tomato Basil”! This sounds wonderful! -Marci @ Stone Cottage Adventures
Thank you Marci! I hope you enjoy it if you give it a try 🙂 I for one, can’t wait for summer and fresh tomatoes and basil so I can start making this again.
I was looking for something other than the usual eggs, bacon and potatoes we have for breakfast, practically every morning. I had a few leaves hanging on to the basil plants outside and got some fresh tomatoes from the farmers market. This pie went together very easily in a square casserole dish, baking it about 10 or 15 minutes longer until the center was set well. I pressed the dough into the dish and about 1/3 the way up the sides.
It IS delicious AND kid approved. Both my grandkids ate it with no fuss at all. We all enjoyed it and this will now be one of my regular recipes. I mean, I actually printed it out and have placed it in my own recipe binder. No recipe goes in that binder unless I actually make the dish, then decide it’s worthy enough to be made again. For a breakfast dish, this is a four out of five star!
Thank you so much for the kind words! And I’m happy to hear everyone enjoyed it 🙂 This is definitely one of my fave recipes. You must be living somewhere warmer than I am to still have basil on your plants outside and be visiting the farmers market. We have snow blowing around today! 🙂
Mehhhhh. I made two tomato cheese pie recipes at the same time and I enjoyed the other one so much more than this one. The other one had a fresher, cleaner flavor. This one is very time consuming to make. The edges stuck to the sides of the pie pan and I had to scoop it out with a spoon. There wasn’t much depth to the ricotta egg mixture. It also took over an hour to bake and set, not 40 minutes. The overall taste was decent because of the herbs, but that’s not unique to this recipe. It was not worth buying a $12 teeny tiny bag of almond flour to make this recipe. I will not make this recipe again (I prefer the other one I tried), and I do not recommend this recipe.
Sorry this recipe didn’t meet your expectations, but I’m glad you found a recipe you did like! There are MANY, many ways to use almond flour, so I hope you’ve found good uses for the rest of your bag. 🙂 Thanks for the feedback!