Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chive | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cooked and cooled pie shells.
- 4 to 5 tomatoes, peeled
- 1/4 cup green onions, diced
- 1/4 cup chives, diced
- 6 to 8 leaves or one bunch of chopped fresh basil
- 1 cup of mayonnaise
- 1 cup of sharp cheddar cheese
Directions
1.Prepare pie crust according to package directions. Let pie crust cool completely.
2.Peel and slice tomatoes. Layer tomatoes in pie crust. Drizzle with small amount of olive oil.(optional) Sprinkle tomatoes with salt & pepper. Then top tomatoes with basil, chives and onions.
3.Mix together cheese and mayonnaise. Spread mixture over top and bake pie at 350-400 degrees for 30 min. Or until cheese has melted and pie has heated completely through.