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Cheesy Tomato Pesto Pie

Juicy vine-ripened tomatoes, fresh basil pesto and plenty of brown and bubbly cheese make this summery pie taste like the ultimate grilled cheese.  

PJ Catledge



4 to 6 servings

Prep Time

15 minutes

Active Time

45 minutes





Step 1

Preheat oven to 375°F. 


Step 2

Remove frozen pie shell from freezer and let thaw for 15 minutes. Prick the bottom and sides of the crust thoroughly with a fork then place on sheet pan and bake for 12 to 15 minutes. Remove from oven and allow to cool thoroughly.  


Step 3

Meanwhile, whisk together the eggs, cream, and salt and pepper in a large mixing bowl until thoroughly combined. 


Step 4

To build your pie, begin by spreading pesto evenly inside the cooled crust then sprinkle with 1 cup of the cheese mixture and the basil and oregano. Finally, layer the tomatoes in a fan type circle until evenly distributed, pour over the egg mixture, and top with the remaining cheese. Bake pie for 28 to 32 minutes or until brown and bubbly.  


Step 5

Allow the pie to cool for at least 15 minutes before serving.  

Nutrition per serving: