Prep Time 30 min
Cook Time 1 Hr
Servings 6 to 8
Difficulty Moderate

Ingredients

  • CRUST
  • Single crust
  • 1/2 tsp. garlic salt
  • 1 large egg
  • FILLING
  • 5 very thin slices sweet onion
  • 1 tbsp. Crisco® Pure Vegetable Oil
  • 1/4 cup shredded mozzarella cheese
  • 2 cups loosely packed fresh basil leaves
  • 1/2 tsp. ground black pepper
  • 1 clove garlic
  • 4 large eggs
  • 1/2 cup half-and-half
  • 1/2 cup ricotta cheese
  • 1/2 cup plus 1 tbsp freshly grated Parmesan cheese
  • 6 to 8 thin slices tomato

Directions

  • Step 1

    HEAT oven to 425°F. Prepare recipe for single crust pie, adding garlic salt to flour mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. REDUCE OVEN TEMPERATURE TO 350ºF.

  • Step 2

    HEAT 1 tablespoon oil in small skillet over medium heat. Add onion; sauté until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.

  • Step 3

    COMBINE 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.

  • Step 4

    BEAT eggs in large bowl at medium speed of electric mixer until foamy. Add half-and-half, ricotta cheese and 1/2 cup Parmesan cheese. Beat on low speed until well blended. Add basil mixture slowly. Beat until well blended. Pour over cheese in pie crust.

  • Step 5

    BAKE 20 minutes. Top with tomato slices. Bake an additional 30 minutes or until center is firm. Immediately sprinkle with remaining 1 tablespoon Parmesan cheese. Serve hot, warm or cold.

Serving size
(1 slice, 1/6 of pie)

  • Calories 440
  • Calories from Fat280g
  • Total Fat 31g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 205mg
  • Sodium 500mg
  • Potassium 0mg
  • Total Carbohydrates 25g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 16g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet