You are here

Cheddar & Tarragon Tomato Pie's picture
  Shortcrust pastry 6 Ounce (Enough For A 9 Inch Pie Crust)
  Olive oil 2 Tablespoon
  Onions 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Zucchini 1 Small, chopped
  Tomatoes/16 ounce can of chopped tomatoes 6 Large, peeled
  Chopped fresh parsley 4 Tablespoon
  Dried sage 1 Teaspoon
  Chopped tarragon 1 Teaspoon
  Ground black pepper To Taste
  Freshly ground black pepper To Taste
  Eggs 2 , beaten
  Cheddar cheese 1 Cup (16 tbs), grated

Preheat the oven to 425°F.
Line an 8 inch flan dish with the shortcrust pastry and bake blind for 3-4 minutes.
Reduce the heat to 400°F.
Heat the oil in a saucepan and saute the onions, garlic and zucchini until lightly browned.
Add the tomatoes, herbs and seasoning and simmer this mixture for a further 5 minutes.
Pour the saute into the pie crust.
Pour the beaten eggs over the saute mixture, top with the grated cheese and bake for 15 minutes.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1547 Calories from Fat 911

% Daily Value*

Total Fat 103 g158.7%

Saturated Fat 43.2 g216.2%

Trans Fat 0 g

Cholesterol 575.2 mg191.7%

Sodium 1160.7 mg48.4%

Total Carbohydrates 102 g34%

Dietary Fiber 24.4 g97.7%

Sugars 45.5 g

Protein 69 g137.9%

Vitamin A 338.2% Vitamin C 450.6%

Calcium 153.3% Iron 80.2%

*Based on a 2000 Calorie diet


Cheddar & Tarragon Tomato Pie Recipe