Page 115 - One-Dish Meals

Tomato and Cheese Pie

A savory custard pie that bakes right in the pie plate—with no crust!

P R E P 20 minutes B A K E 30 minutes M A K E S 6 main-dish servings

1 container (15 ounces) part-skim 1 ⁄4 cup low-fat (1%) milk
ricotta cheese
1 tablespoon cornstarch
4 large eggs
1 cup packed fresh basil leaves,
1
⁄4 cup grated Parmesan cheese chopped
3
⁄4 teaspoon salt plus additional for 1 pound ripe tomatoes
sprinkling (about 3 medium), thinly sliced
1
⁄8 teaspoon coarsely ground black
pepper plus additional for
sprinkling

1. Preheat oven to 375°F. In large bowl, with wire whisk or fork, beat
ricotta, eggs, Parmesan, salt, and pepper until blended.

2. In cup, stir milk and cornstarch until smooth; whisk into cheese mix-
ture. Stir in basil.
3. Pour mixture into 9-inch glass or ceramic pie plate. Arrange tomatoes
on top, overlapping if necessary. Sprinkle tomatoes with salt and pepper.
Bake pie 30 to 35 minutes or until lightly browned around edge and
center is puffed.
E A C H S E R V I N G About 190 calories | 15 g protein | 10 g carbohydrate |
10 g total fat (5 g saturated) | 167 mg cholesterol | 515 mg sodium.

Pastas & Pies 115