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Tomato and Basil Breakfast Pie

by in Jan 2010
Tomato and Basil Breakfast Pie
1 vote, 4.00 avg. rating (79% score)
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Yield: 1 10-inch pie, 8 servings

Recipe courtesy of The Berry Manor Inn, Rockland, Maine.

Savory and cheesy, this tomato and basil breakfast pie makes an elegant brunch dish, and tastes wonderful warm or at room temperature.

NOTE: You may prepare this dish in advance and store it in your refrigerator until the next morning. Also, you may modify this recipe for a 9-inch pie pan: Use 6 eggs, 1/3 cup milk, and 1/3 cup cottage cheese.


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Tomato and Basil Breakfast Pie
Photo/Art by Heath Robbins

Ingredients:

  • Butter (for pan)
  • 7 large eggs
  • 2/3 cup milk
  • 1/3 cup flour
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 shallot, finely chopped
  • 2/3 cup cottage cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup diced tomatoes
  • 1 cup chopped fresh basil

Instructions:

Grease a 10-inch pie pan or tart pan. Heat oven to 350 degrees. In a large mixing bowl, beat eggs and milk together. Stir in remaining ingredients and pour into pan. Bake about 1 hour or until egg mixture is firm and lightly browned.
Updated Friday, December 18th, 2009
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One Response to Tomato and Basil Breakfast Pie

  1. Dawn Mitesser January 10, 2010 at 8:32 pm #

    It was easy to make and very tasty!

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