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Easy Southern Tomato Basil Pie

Easy Southern Basil Tomato Pie is the perfect vegetarian entree! Garden-fresh produce and cheese combined in a savory pie for brunch, lunch or dinner. 
Prep Time30 mins
Cook Time30 mins
Cooling Time15 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American
Keyword: easy southern tomato basil pie
Servings: 6
Calories: 228kcal
Author: Marisa


  • 1 pie shell
  • 1/2 cup sharp Cheddar cheese grated
  • 1/2 cup reduced fat Mozzarella cheese grated
  • 1/4 cup reduced-fat mayonnaise preferably Duke's
  • 15 fresh basil leaves chiffonade
  • 1/3 cup Vidalia onion thinly sliced
  • 4 medium tomatoes sliced and drained
  • 1/8 cup Parmigiano-Reggiano cheese grated
  • 1 1/2 t. Kosher salt


  • Slice tomatoes and liberally sprinkle salt on top of each slice. Place tomatoes in a colander to drain for 30 minutes. Periodically press moisture from the tomatoes using the back of a spoon or spatula. 
  • Slice onion thinly and set aside. 
  • Grate Cheddar cheese into a bowl. Add pre-grated mozzarella to the bowl.
  • Preheat oven to 350°. Pre-bake pie crust at 350° for ten minutes. 
  • While the crust pre-bakes, mix mayonnaise with cheeses and chiffonade ten basil leaves.
  • Grate Parmigiano-Reggiano over the bottom of the pre-baked crust. 
  • Layer the onions and basil on top of the Parmigiano-Reggiano. Drop spoonfuls of the cheese mixture over the onion/basil layer and spread evenly with a spatula. Arrange the tomatoes in an overlapping pattern on top of the onion and basil layer.
  • Bake the pie at 350° for approximately 30-40 minutes. 
  • Cool pie for approximately 15 minutes on a wire rack. Slice and serve!  


All nutritional values are approximate and vary based on selected ingredients/serving sizes. 
Remember to weigh down the pie crust with something heavy (e.g., pie weights or dry beans) to prevent shrinkage and puffing in the center of the crust. Line crust with parchment paper first!
Chiffonade is a technique to finely cut basil. Stack the leaves on top of each other, roll tightly, thinly slice into small strips, and separate.
Watch pie closely toward end of baking time as individual oven temperatures vary.


Calories: 228kcal | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 434mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 3.5mg | Calcium: 177mg | Iron: 0.9mg