Return to Content

Cottage-Cheese Pie

by

Yield: 4 to 6 servings

Ingredients:

  • 1 pint low-fat cottage cheese
  • 1 pie shell for 9-inch pie plate
  • 1 medium onion, chopped
  • 1 tablespoon butter or oil
  • 2 eggs
  • 1 teaspoon dried basil
  • salt and freshly ground black pepper
  • 2 large fresh tomatoes, sliced
  • grated Parmesan cheese

Instructions:

Drain the cottage cheese in a sieve for several hours to remove the liquid. Preheat oven to 375 degrees F. Make piecrust according to your favorite recipe and fit into pie plate. Cook onion in butter or oil until translucent. Beat eggs in a mixing bowl. Mix in sauteed onion, drained cottage cheese, and basil, and season with salt and pepper. Pour egg mixture into the pie shell. Arrange tomato slices on top. Sprinkle with Parmesan cheese (as much as you like) and bake for approximately 45 to 50 minutes or until, when you wiggle the pie, it appears set. Remove from oven and let sit for 5 minutes before cutting.
Updated Thursday, May 8th, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order