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Tomato Cheese Pie

Print Recipe
Course Main Course

Ingredients
  

  • One 9 inch pie shell, unbaked
  • 1 cup grated cheddar cheese
  • 1 cup grated mozzarella cheese
  • 1 cup ricotta cheese
  • 1/4 lb mushrooms, sliced and sauteed
  • 2 Tbsp chopped onion
  • 1/4 cup canned salmon, drained and flaked
  • 3-4 medium size ripe tomatoes, sliced in thin wedges
  • 1 tsp basil, crumbled
  • 1 tsp leaf oregano, crumbled
  • 1/4 cup chopped green onions
  • salt and pepper

Instructions
 

  • Preheat oven to 425 degrees. Prick bottom and sides of pie shell with fork. Bake in preheated oven for 10-15 minutes or until lightly browned.
  • Reduce oven temperature to 325 degrees. In a bowl combine cheddar, mozzarella and ricotta cheeses, chopped onions, mushrooms and salmon; spoon into baked pie shell. Arrange tomato wedges in tightly overlapping circular pattern over filling. Sprinkle with herbs, chopped green onions, salt and pepper.
  • Bake in preheated oven for 20 minutes. Cool 15 minutes before cutting. Makes 6 servings. Enjoy!