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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. Ingredients:
2 large sweet onions, thinly sliced |
2 tablespoons olive oil |
1 teaspoon salt |
2 cups sliced fresh mushrooms |
1 unbaked pastry shell (9 inches) |
1-1/2 teaspoons each minced fresh basil, oregano and rosemary |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
4 large plum tomatoes, cut into 1/4-inch slices |
dash pepper |
Directions:
1. In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside.
2. In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese.
3. Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper.
4. Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting. Yield: 8 servings.
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