High-Protein Heirloom Tomato Pie Recipe With Fresh Basil (9 Ingredients) by Elisa Schmitz

If you're looking for a fresh way to use summer's vine-ripe heirloom tomatoes, then you have to try this creamy delicious heirloom tomato pie recipe with ricotta and fresh basil. It's one of my favorite high-protein recipes of the summer!

Heirloom tomatoes are pretty special. According to Farmers' Almanac, heirloom tomatoes "come from seed that's been handed down for generations. Usually varieties from seed more than 40 to 50 years old, passed down through the generation of that plant, constitutes it to be an heirloom."

Photo credit (all photos): Elisa Schmitz

I recently made this easy heirloom tomato pie casserole recipe with a savory potato crust. It was so good that it got me wondering how it would taste in a pie crust and with the multi-colored cherry heirloom tomatoes I discovered at my local farmers market. The answer is, awesome! Plus, check out the health benefits of tomatoes, the health benefits of basil and the health benefits of ricotta cheese.

This cheesy heirloom tomato pie recipe is oven-ready in about 10 minutes and uses a ready-made pie crust right out of the freezer. Here's your short and simple shopping list for this vegetarian dinner recipe: fresh cherry tomatoes, extra virgin olive oil, onions, garlic, ricotta cheese, eggs, Parmesan cheese, fresh basil and a ready-made pie crust.

You sauté the onions and garlic until crisp-tender. The ingredients are all incorporated then scooped into the unbaked pie crust. You top the mixture with the tomatoes then bake the cheesy pie until it's cooked through on the inside and golden on the outside. Easy, nutritious and delicious (plus, check out the health benefits of protein)! 

You can serve this tomato pie recipe as a vegetable side dish or a vegetarian main course. It also works for brunch or lunch or as a light dinner with your favorite protein. I hope you love it as much as we do!

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 30 to 40 minutes (ovens vary)
Total Time: 40 to 50 minutes
Servings: 8

Ingredients

• 1 ready-made pie crust, unbaked
• 2 cups heirloom cherry tomatoes (or your favorite fresh tomatoes), sliced in half and with seeds squeezed out
• 1 tablespoon extra virgin olive oil
• 1/2 cup onions, diced
• 1 1/2 teaspoons minced garlic
• 15 ounces part-skim ricotta cheese, drained
• 2 medium eggs
• 1 cup Parmesan cheese, shredded
• 2 tablespoons fresh basil, diced, plus additional for garnish, if desired
• salt and black pepper, to taste (optional, but I used about a 1/3 teaspoon of each)

Here's how to make it:

1. Remove pie crust from freezer and set aside. (You can use a frozen or refrigerated pie crust, or your favorite homemade pie crust recipe. To make this recipe gluten-free, use a gluten-free pie crust.)
2. Sauté the onions and garlic in a skillet or sauté pan over medium-high heat until crisp-tender, about 3 minutes. Remove from heat.
   
3. In a large mixing bowl, add the ricotta cheese, eggs, Parmesan cheese, basil and the onion mixture. Season with salt and pepper, to taste. Mix well to combine.
   
4. Scoop the mixture into the pie crust and ensure that it's evenly distributed. Sprinkle with additional salt and pepper, if desired.
   
5. Using dry paper towels, gently pat tomatoes to remove any excess moisture. Top the creamy filling mixture with the tomatoes, sliced side up.
   
6. Bake in a preheated 375-degree F oven for about 30 to 40 minutes or until golden and firm.
   
7. Remove from oven and allow to cool for at least 10 to 15 minutes before serving. Top with fresh basil garnish, if desired. Store leftovers covered in the refrigerator and reheat in the microwave or oven.
   

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