This savoury pie is filled with tomatoes, swiss cheese and cottage cheese; all accented with basil, parsley and onion flakes.
This recipe has become my staple informal brunch recipe. Due to the water in teh tomatoes, it is best to toast the inside of the crust a bit first. But how tasty! - 11 Jun 2005 (Review from Allrecipes USA and Canada)
Simply wonderful! I usually use roma (plum) tomatoes - and even then I remove all the seeds to cut down on the moisture. I've used both fresh and dried herbs - both work well. I always use fresh chopped onion instead of dried. I frequently use crescant roll dough instead of a pie crust to save time, mess and the pre-baking step. As other reviews have noted, the leftovers are great! Everyone I've served this to has loved it! I make this recipe frequently. - 08 Jun 2004 (Review from Allrecipes USA and Canada)
I've made this recipe several times and everyone has loved it. If you're using fresh tomotoe, it works best if you get as much moisture out of them as you can before you put them in the pie. That keeps it from getting soupy. But like I said, EVERYONE has loved this dish. - 22 Aug 2000 (Review from Allrecipes USA and Canada)