Tomato and Cheese Pie

Prep: 20 minutes
Bake: 30 minutes

Makes 6 servings
Each Serving:
190 calories,15g protein,10g carbs,10g fat

Tomato and Cheese Pie

  • 1 container (15 ounces ) part-skin ricotta cheese
  • 4 large eggs
  • 1/4 cup grated Parmesan cheese
  • 3/4 teaspoon salt, plus additional for sprinkling
  • 1/8 teaspoon coarsely ground black pepper, plus additional for sprinkling
  • 1/4 cup low-fat (1%) milk
  • 1 tablespoon cornstarch
  • 1/2 cup pack fresh basil leaves, chopped
  • 1 pound ripe tomatoes (3 medium), thinly sliced

1) Preheat oven to 375° F.  In large bowl, with wire whisk or fork, beat ricotta, eggs, Parmesan, salt, and pepper until blended.

2) In cup, stir milk and cornstarch until smooth; whisk into cheese mixture.  Stir in basil.

3) Pour mixture into 9-inch pie plate.  Arrange tomatoes on top, overlapping if necessary.  Sprinkle tomatoes with salt and pepper.

4) Bake pie until lightly browned around edge and center is puffed, 30 to 35 minutes.