Easy Tomato Cheese Pie with Crumb Crust
Indulge in the comforting flavors of this Easy Tomato Cheese Pie with Crumb Crust, a dish that brings together rustic charm and cheesy perfection. Featuring a buttery Ritz cracker crust that’s baked to golden crispness, this savory pie is layered with juicy, seasoned fresh tomatoes and a luscious blend of shredded mozzarella, sharp cheddar, mayonnaise, and aromatic herbs like basil and oregano. The preparation is a breeze, with just 20 minutes of prep time, making it an ideal choice for weeknight dinners or weekend brunches. Perfectly baked until bubbly and golden, this tomato cheese pie can be served warm or at room temperature, offering a crowd-pleasing centerpiece garnished with fresh parsley for a pop of color. Whether you’re serving it as a savory appetizer or a light main course, this pie is a simple yet satisfying recipe that highlights seasonal ingredients with mouthwatering results.
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Recipe Information
Ingredients
- 2 cups Ritz crackers (or any buttery crackers)
- 6 tablespoons Unsalted butter
- 3 large Fresh tomatoes
- 0.5 teaspoons Salt
- 0.5 cups Mayonnaise
- 1 cup Shredded mozzarella cheese
- 1 cup Shredded sharp cheddar cheese
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a food processor, blend Ritz crackers until they form fine crumbs (or crush them manually in a resealable bag using a rolling pin).
Melt the butter in the microwave or on the stove, then mix it into the cracker crumbs until well combined.
Press the crumb mixture into the bottom and slightly up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8 minutes, then remove and set aside to cool slightly.
Slice the tomatoes into approximately 1/4-inch thick rounds. Lay the slices out on paper towels and lightly sprinkle with salt to draw out excess moisture. Let sit for 10 minutes, then blot with additional paper towels.
In a mixing bowl, combine the mayonnaise, shredded mozzarella cheese, sharp cheddar cheese, dried basil, dried oregano, and black pepper.
Layer the tomato slices evenly over the cooled crumb crust. Spread the cheese and mayonnaise mixture over the top, making sure to cover all the tomatoes.
Place the pie in the oven and bake for 20-25 minutes, or until the cheese topping is bubbly and lightly golden.
Remove from the oven and let the pie rest for 10 minutes to make slicing easier.
Garnish with fresh parsley if desired, slice, and serve warm or at room temperature.
Nutrition Facts
Calories |
4755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.0 g | 435% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 6117 mg | 266% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 41.6 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1700 mg | 131% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
