Crustless Tomato Pie Recipe

Combine the Goodness of Tomatoes, Bell Peppers, and Lots of Cheese

Photo of Kelly R. Smith   by Kelly R. Smith

Crustless tomato pie right out of the oven
Crustless tomato pie right out of the oven
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I love to come up with new recipes. I’m especially partial to baking bread and comfort food casserole-type dishes. This tomato pie recipe was prompted by the fact that the tomatoes in my garden are coming in fast and furious, like a profitable jackpot from a slot machine. No complaints about that, but it’s use ’em or lose ’em; am I right? This year my vegetable garden is home to red and yellow tomatoes as well as herbs like basil and lemon balm, which not only makes great tea but has medicinal benefits. Using as many ingredients from my own garden means I can be sure they are organic. Anyhow, on to the recipe.



Crustless Tomato Pie Ingredients

  • 4 tomatoes sliced, about 1/4 inch
  • Salt
  • 3 tablespoons butter
  • 3 eggs, beaten
  • 3/4 cup onion (I like red ones)
  • 3/4 cup bell pepper
  • 1/2 teaspoon black pepper
  • 4 tablespoons cilantro, chopped (that’s right out of my garden as well)
  • 2 cups shredded mozzarella cheese, plus extra for sprinkling over top
  • 4 tablespoons fresh cilantro, chopped
Tomato Pie Preparation
Tomato Pie Preparation

Preparation Steps

  1. Slice the tomatoes and lay them out on plates. Sprinkle lightly with pink Himalayan salt and let them rest for 30 minutes. This step is important to leech out excess water.
  2. Melt the butter in a saucepan, add the onions, and saute until they are soft.
  3. Transfer mixture into a medium-sized mixing bowl.
  4. Mix in the eggs, cheese, bell pepper, pepper, and cilantro.
  5. This is a good time to preheat your oven to 375 degrees.
  6. Spray cooking spray on your casserole dish. I used my 2 1/2 quart Corningware.
  7. Tilt your plates to spill off the excess water. Then, lightly press down with paper towels to remove even more water.
  8. Line the bottom of the dish with tomato slices and spoon a thin layer of the mixture on them. Keep going, in like fashion, building up layers. Spread a final thin layer of cheese across the final, top layer.
  9. Bake for 30-40 minutes. It’s done when lightly browned. Remove from the oven and allow it to cool a bit before serving.

And there you have it. There are other versions but this is my crustless tomato pie recipe. Are there other possible ingredients? Sure, depending on your taste. Try serving it with something like a raw Tuscan kale salad.

More Recipes to Try (and Some Nutrition Info Thrown In)


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Cheesy Chicken Enchilada Recipe

Traditional Homemade Tex-Mex Comfort Food

Photo of Kelly R. Smith   by Kelly R. Smith

Homemade chicken enchiladas
Homemade chicken enchiladas
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Enchiladas are originally from traditional Mexican cuisine, but the ones I make have sort of crossed the border to Tex-Mex. They can be filled with a variety of ingredients, including meats, cheese, beans, potatoes, vegetables, or usually, a combination. The sauces are usually chili-based sauces, like salsa roja, various moles, or cheese-based sauces, like chile con queso. The recipe I present here is the one I made a couple of nights ago, but feel free to indulge in modifications!

Chicken Enchilada Ingredients

  • 6 – 8 whole wheat tortillas
  • 1 lb. cooked, shredded chicken; I simply used a rotisserie chicken from the grocery store to expedite the process.
  • 3 oz cream cheese at room temperature
  • 1/2 cup sour cream
  • 4 – 4.5 oz diced green chilis with their juice
  • 1 14 oz. can oz mild red or green enchilada sauce
  • salt and pepper to taste
  • 1/2 cup diced red onions
  • 2 1/2 cups shredded cheese (Mexican, Four Cheese, or Colby Jack)
  • 1/4 cup chopped green onions or chives
  • Optional: chopped jalapeno, serrano, or (whew) habanero peppers to taste


Chicken enchiladas in the pan
Chicken enchiladas in the pan

Enchilada Preparation

  1. Preheat the oven to 400°F.
  2. Grease a 9×13 casserole dish.
  3. Add all ingredients except for the cheese and the chicken into a large mixing bowl.
  4. Mix completely.
  5. Transfer 1/3 of the mixture into another mixing bowl.
  6. Add the chicken and 2 cups of your cheese to the 2/3 bowl and mix in well.
  7. Generously add contents of the 2/3 bowl to the center of each tortilla and roll up tortillas tightly. Arrange them in your dish as you go.
  8. Pour the reserved 1/3 of sauce over the tortillas, spread well, and top with the remaining 1/2 cup cheese (you can add more cheese if you desire).
  9. Cover the dish with foil and bake at 400˚F for 35 minutes.
  10. Remove and enjoy!

I hope you enjoy this Cheesy Chicken Enchilada recipe as much as we do. I always get an opinion from She-Who-Must-Be-Obeyed and this dish got two thumbs up! Next time I’ll experiment a bit more. The basil in my garden is really taking off now so…



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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Egg Spinach Pie Recipe

Comfort Food With Just Enough Spice to Wake Your Taste Buds

Photo of Kelly R. Smith   by Kelly R. Smith
Egg and spinach pie
Egg and spinach pie
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I had plenty of time to get hungry yesterday afternoon while I was on a long hike with one of my dogs. I felt creative so I came up with this simple egg and spinach pie recipe. I enjoyed it and I bet you will too. As usual, use organic ingredients when possible.

Ingredient List for the Crust

  • 3/4 Cup Bob’s Red Mill Flaxseed Meal
  • Whole wheat or white flour as needed
  • 1 Cup rice flour
  • 3 Cups water
  • 2 Tablespoons baking powder
Making dough for the crust
Making dough for the crust


Ingredient List for the Filling Mix

  • 4 large eggs
  • 1/2 can of Rotel Diced Tomatoes with Habaneros
  • 4 Cups fresh spinach, chopped (I suppose you could use the frozen stuff if you prefer)
  • 3 Cups cheddar cheese, diced or shredded

Preparation Steps

  1. Preheat your oven to 350° F.
  2. In a mixing bowl, combine the flaxseed meal, rice flour, and baking powder.
  3. Add in the water and mix well.
  4. Start adding in the whole wheat or white flour a bit at a time, mixing until you have a nice, stiff ball of dough.
  5. Turn it out onto the surface of your choice (I used a casserole dish.
  6. Roll out your dough so that it fits in the dish on the bottom and up the inside walls.
  7. Combine the filling mix ingredients and pour them into the dough.
  8. Bake. Mine took 50 minutes for this first time experiment recipe. When the egg mixture doesn’t jiggle, you’ve got it right.
  9. In the last 10 minutes, distribute the cheese on top so it will melt.
  10. Remove it from the oven, give it a couple minutes, and enjoy!

I hope you enjoyed this egg and spinach dish. Like most of my recipes, this one was developed with substitutions in mind. I had cheddar cheese on hand and it worked out well, but I’ll most likely get a bit more creative next time. Leave a comment if you made a delicious change!

Related Articles


Looking for more great content? Visit our main page or partner sites:

I Can Fix Up My Home

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Hire Me!


Did you find this article helpful? Millions of readers rely on information on this blog and our main site to stay informed and find meaningful solutions. Please chip in as little as $3 to keep this site free for all.

 




Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

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