Tomato and Basil Breakfast Pie

By Yankee Magazine

Dec 18 2009


Tomato and Basil Breakfast Pie

Photo Credit : Heath Robbins

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.


1 10-inch pie, 8 servings


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


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.