I have to share this recipe with you. What is a comfort food? What’s a quiche with tomato tart? My grandma used to make something similar with just cheddar and mozzarella, but this is a different recipe.Four Cheese Tomato Pie: What are the best waysIs there a next level version? The creamy blend of cheeses against the tangy tomatoes is just… *chef’s kiss* If you love tomato pie, you must try this. It’s become a staple in our house, and I can’t wait for it to become one in yours, too!

What is a four cheese tomato pie?

What is magic?Four Cheese Tomato Pie – What are some recipesWhat is something I keep raving about? What is essentially a savory pie with flaky crust and ridiculously flavorful filling made up of apples and pears? What are four different cheeses? We’re talking a symphony of cheesiness. Sharp cheddar for that classic bite, creamy mozzarella for the stretchy melt, tangy Gruyere for a classic flavor. With nutty depth, and Parmesan for a salty, umami kick. Think of it as a more sophisticated cousin of .5 oz. tomato quiche, but with slightly more flavor. What a rustic and comforting place to stay. What is a perfect potluck dish? How do I disappear fast?

Why you’ll love this recipe?

What are some good reasons to fall head over heels for this recipe? What are the top four things you’d like to know about yourself?

The Flavor Bomb: What is theThe combination of the four cheeses is seriously addictive. Each cheese brings its own unique personality to the party, creating a complex and deeply satisfying experience. What is the flavor profile The tomatoes add a bright acidity that cuts through the richness of the cheese, making it perfect for sandwiches.
It’s SurprisinglyHow do I make four cheeses? Can you use store-bought pie crust? Most of the work involves just grating cheese and chopping tomatoes. I’m a beginner cook, but I can nail this one.
Budget Friendly Deliciousness:While Gruyere might sound fancy, you can easily swap it out for another cheese you have on hand, such as Parmesan. Is it like provolone or Swiss? The rest of the ingredients are pretty common and affordable, making this a great option when you have limited budget. What are some great recipes without breaking the bank?
Super Versatile: This Four Cheese Tomato Pie: What are some of theIs amazing served warm, at room temperature, or even cold straight from the fridge (guilty!). What are some great ways to serve this as a breakfast, lunch, dinner or snack? I’ve even been known to pack a slice in my lunchbox.

What I love about this recipe is how adaptable it is. You can easily customize it to your own taste. Add chopped basil or oregano for extra flavor. What are some great side dishes to serve with sautéed onions and garlic? What are some crowd pleasers? Lorraine or a simple Caprese salad but so much better!

How do you make a four cheese tomato pie?

Quick Overview

Making this Four Cheese Tomato Pie Recipe.Is it easier than you think? How do you make a pie crust? What are some of the best cheeses and tomatoes to serve inside? What is the best way to bake a golden brown pie? What’s the best part? It smells absolutely divine while baking!

Ingredients

For the Pie Crust: What is the recipe?

1 pie crust (or homemade, if you’re feeling ambitious): 1 pre-made crust.

For the Filling:

2 cups sharp cheddar cheese (I like to use a good quality cheddar for the best flavor)
1 12 cups shredded mozzarella cheese (low-moisture is best to prevent a soggy pie)
1 cup shredded Gruyere cheese (or provolone or Swiss) (optional)
12 cup grated Parmesan cheese (the real stuff, please!)
3-4 medium tomatoes, sliced (Roma or heirloom tomatoes work great)
14 cup chopped fresh basil (optional, but highly recommended)
2 cloves garlic, minced (optional, but adds a nice kick)
Salt and pepper to taste.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). While the oven is heating up, lightly grease a 9-inch pie pan. How do you remove pie crust? Is it safe to line a pan with parchment paper?

Step 2: Prepare the Crust

If you’re using store-bought pie crust, simply unroll it and carefully place it into the prepared pie pan. Gently press the crust into the bottom of the pan. If you’re feeling fancy, you can crimp the edges for a decorative touch. I always do this step no matter if I’m using pre-made or homemade crust!

Step 3: Layer the Cheeses

Sprinkle about 1 cup of cheddar cheese evenly over the bottom of the pie crust. What is the best way to create a barrier between the crust and the tomatoes? What is the best way to layer mozzarella, parmesan, and gruyere over cheddar? What is the best layering technique for cheeses?

Step 4: Add the Tomatoes

Arrange the tomato slices in a single layer over the cheeses. If the tomatoes are particularly juicy, you can pat them dry with a paper towel to remove excess fat. How do you prevent a soggy pie? Sprinkle the chopped basil and minced garlic over the tomatoes.

Step 5: Repeat Layers

Repeat the cheese and tomato layers, using up the remaining ingredients. Be sure to finish with a layer of cheese on top. Season with salt and pepper to taste. Don’t be shy with the seasoning – it really brings out the flavors of the cheese and tomatoes!

Step 6: Bake

Bake in preheated oven for 35-45 minutes, or until the crust is golden brown and the cheese is smooth. Is it bubbly? If the crust gets too brown, you can cover it. Keep an eye on the pie while baking. How do I loosely cover my lips I usually check in 30 minutes!

Step 7: Cool & Serve

Remove the pie from the oven and let it cool for at least 15 minutes before slicing and serving. How do I cut cheeses? I know it’s tempting to dig in right away, but trust me, it is worth the wait!

What should I serve it with?

This Four Cheese Tomato Pie: What are the best ways is delicious all on its own, but it also pairs well with a variety of other dishes. Here are some of my favorite serving suggestions:

For a Light Lunch: Serve a slice of the pie with a simple green salad. A vinaigrette dressing complements the richness of the cheese and tomatoes perfectly.

For a Brunch: This pie is a great addition to any brunch spread. Serve it alongside some fresh fruit, pastries, and mimosas for a truly decadent meal.

For a Simple Dinner: Pair the pie with a bowl of creamy tomato soup for a comforting and satisfying dinner. A crusty bread is also a must for soaking up all the delicious cheesy juices!

For a Potluck: This pie is always a hit at potlucks and gatherings. It’s easy to transport and can be served warm or at room temperature. Just be prepared for everyone to ask you for the recipe!

My family actually loves this pie with a balsamic glaze drizzled on top. It adds a touch of sweetness and tanginess that really elevates the flavor. I also like to serve it with a side of roasted vegetables, like asparagus or zucchini.

Top Tips for Perfecting Your Four Cheese Tomato Pie

Over the years, I’ve made this Four Cheese Tomato Pie countless times, and I’ve learned a few tricks along the way to ensure it turns out perfectly every single time. Here are my top tips:

Use a Good Quality Crust: Whether you’re using store-bought or homemade, make sure you’re using a good quality pie crust. A flaky, buttery crust will make all the difference in the final result. I’ve tried cheap crusts before, and they just don’t hold up as well.
Don’t Overfill the Pie: It’s tempting to pile on the cheese and tomatoes, but resist the urge to overfill the pie. Too much filling can make the crust soggy and prevent it from cooking evenly.
Pat Dry the Tomatoes: As I mentioned earlier, it’s important to pat dry the tomato slices to remove excess moisture. This will help to prevent a soggy pie. I usually do this twice just to be sure!
Don’t Skip the Layering: Layering the cheeses and tomatoes ensures that each bite is packed with all four cheeses and the tomatoes are evenly distributed throughout the pie.
Bake Until Golden Brown: Be sure to bake the pie until the crust is golden brown and the cheese is melted and bubbly. This is the best way to ensure that the pie is cooked through and the flavors have melded together.
Let it Cool Before Slicing: I know it’s tempting to dig in right away, but it’s important to let the pie cool for at least 15 minutes before slicing and serving. This will allow the cheeses to set up slightly and make it easier to cut clean slices.

I once tried to substitute the mozzarella with ricotta cheese, and it was a disaster! The ricotta made the pie too watery and the texture was just off. Trust me on this one, stick to mozzarella for the best results.

Storing and Reheating Tips

If you have any leftover Four Cheese Tomato Pie (which is rare in my house!), here are some tips for storing and reheating it:

Room Temperature: You can store the pie at room temperature for up to 2 hours. Be sure to cover it loosely with plastic wrap or foil to prevent it from drying out.

Refrigerator Storage: For longer storage, you can store the pie in the refrigerator for up to 3 days. Place it in an airtight container or wrap it tightly with plastic wrap or foil.

Freezer Instructions: You can also freeze the pie for up to 2 months. Wrap it tightly with plastic wrap and then with foil. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it in the oven.

Reheating: To reheat the pie, preheat your oven to 350°F (175°C) and bake it for 10-15 minutes, or until it’s heated through. You can also reheat it in the microwave, but the crust may not be as crispy. I never freeze this pie with the glaze on it, it makes it weird when you reheat it.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can make this Four Cheese Tomato Pie gluten-free by using a gluten-free pie crust. There are many great gluten-free crusts available in stores, or you can make your own using a gluten-free flour blend. Just be sure to follow the instructions on the package or recipe for best results.

Do I need to peel the tomatoes?

No, you don’t need to peel the tomatoes. The skins are perfectly edible and add a nice texture to the pie. However, if you prefer to peel them, you can easily do so by scoring the bottoms of the tomatoes with an “X”, blanching them in boiling water for 30 seconds, and then transferring them to an ice bath. The skins will then easily peel off.

Can I add other vegetables to the pie?

Absolutely! This Four Cheese Tomato Pie is very versatile, and you can easily add other vegetables to the filling. Some great options include sautéed onions, garlic, zucchini, bell peppers, or spinach. Just be sure to cook the vegetables before adding them to the pie.

Can I use different cheeses?

Yes, you can definitely experiment with different cheeses! The four cheeses in this recipe create a delicious flavor combination, but you can easily substitute other cheeses you have on hand. Some good options include provolone, Swiss, fontina, or even goat cheese. Just be sure to use cheeses that melt well.

Can I make this ahead of time?

Yes, you can make this Four Cheese Tomato Pie ahead of time. Simply assemble the pie and store it in the refrigerator until you’re ready to bake it. You may need to add a few minutes to the baking time if you’re baking it straight from the refrigerator. I always prefer to do this if I have company coming over!

Final Thoughts

So there you have it – my recipe for Four Cheese Tomato Pie! I truly hope you give this recipe a try. It’s one of those dishes that’s guaranteed to impress, but is also surprisingly easy to make. Plus, it’s a great way to use up those summer tomatoes that are just bursting with flavor. If you loved this recipe, be sure to check out my other savory pie recipes, like my classic quiche Lorraine or my spinach and feta pie. Happy baking, friends! And don’t forget to leave a comment below and let me know how yours turns out. I can’t wait to hear what you think!