Savory Tomato Pie THM-S

Servings 8
Author Glenda Groff


Biscuit crust:

  • 3/4 cup THM Baking Blend
  • 1 1/2 teaspoons baking powder
  • pinch Mineral Salt
  • 1/4 cup shredded cheddar cheese
  • 3 eggs
  • 2/3 cup sour cream or full-fat Greek Yogurt
  • 3 tablespoon butter, melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 cup diced sweet onions


  • 2 tomatoes, peeled and sliced 1-inch-thick
  • 5 basil leaves, chopped
  • 1/2 cup Duke Mayonnaise
  • 1 cup Mozzarella or Cheddar Cheese


Whisk dry crust ingredients together. Blend eggs, butter and sour cream together. Stir into dry mixture. With a spoon spread over the bottom of a 10 inch baking dish. Layer onions over the top of the crust. Sprinkle with garlic powder and oregano. Bake at 350 degrees F. for 12 minutes. Squeeze the tomatoes to remove the seeds. Layer on top of baked crust. Sprinkle on basil. Mix mayonnaise and cheese together. Spread over tomatoes. Return to oven and baked until cheese is puffy and slightly browned. 10-12 minutes. Serves 8.