This fresh tomato pie made with a Bisquick pie crust is incredibly easy to make, and tastes wonderful!
By Yankee Magazine
May 23 2016
Bisquick Tomato Pie | Yankee Recipe ArchivesPhoto Credit : Aimee Tucker
This fresh tomato pie made with a Bisquick pie crust is incredibly easy to make, and tastes wonderful! The cheese-mayonnaise mixture melts down over the vegetables, and the crust browns beautifully, so it makes a very attractive presentation. A great summer supper with bread and a green salad, or a nice appetizer any time of year.
Submitted by Shirley Dunlap of Hopkinton, New Hampshire, it was featured in the 1996 Yankee Magazine “Church Suppers & Potluck Dinners” cookbook.
2 cups Bisquick mix
3/4 cup milk
4 medium-size tomatoes, sliced
1/4 inch thick
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried chives
1 teaspoon dried parsley
1-1/2 cups grated sharp cheddar cheese
1/2 cup mayonnaise
Preheat the oven to 400 degrees F.
Mix together the Bisquick and milk. Press into the bottom and up the sides of a greased 9-inch pie plate. Layer the tomatoes and green pepper in the pie plate, sprinkling each layer with the herbs. Combine the cheese and mayonnaise and spread on top. Bake for 20 to 35 minutes, until the crust and top are golden. Let stand for 10 minutes before serving.