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  Piecrust mix 4 Ounce (Half 8 Ounce Package)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Processed gruyere cheese 12 Ounce, shredded
  Tomatoes 3 Medium
  Salt 1 Teaspoon
  Basil leaf 1 Teaspoon, crumbled
  Oregano 1 Teaspoon, crumbled
  Pepper 1⁄8 Teaspoon
  Chopped green onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Soft bread crumbs 2 Tablespoon

1. Prepare piecrust mix, following label directions, adding 1/2 cup of the Cheddar cheese. Roll out to a 12-inch round on a lightly floured pastry board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn under; flute to make a stand-up edge. Prick well with fork.
2. Bake in hot oven (425°) 10 to 15 minutes, or until golden; cool.
3. Spoon remaining Cheddar cheese and Gruyere into piecrust. Slice tomatoes in half length wise and then into thin wedges. Arrange, slightly overlapping, in a circular pattern over the cheese. Sprinkle with salt, pepper, basil and oregano.
4. Saute green onions in butter or margarine until tender in a small skillet. Spoon in the center of pie; sprinkle with bread crumbs.
5. Bake in moderate oven (325°) 20 minutes, or until tomatoes are tender.

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Swiss Cheese Pie Recipe