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Cheddar & Tarragon Tomato Pie

Chef.at.Home's picture
Ingredients
  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
Directions

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

Method: 
Baked
Ingredient: 
Tomato

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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

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Cheddar & Tarragon Tomato Pie Recipe