Onion-Tomato Cheese Pie

Sweet onions, melty Swiss cheese, and ripe tomato slices layered in a flaky pie shell, then set with a creamy egg custard seasoned with Italian herbs. This savory pie walks the line between a classic quiche and a cheesy tomato tart, and it comes together almost entirely in the microwave.

The onions cook down first in margarine until they’re soft and slightly sweet, then get layered into the pre-baked shell. Tossing the shredded cheese with flour before adding it is a smart move here; the flour helps the cheese melt evenly and thickens the custard so you get clean slices instead of a runny mess. The tomato slices go on top of the cheese where they can soften without releasing too much moisture into the filling.

Let the pie stand a full 10 minutes after cooking. This rest isn’t optional. The center continues to set with carryover heat, and cutting too early means a soupy slice. When you cut into it after resting, the layers hold together beautifully.

Kitchen Tips

• Use Vidalia or Walla Walla onions for the sweetest flavor
• Pat tomato slices dry with a paper towel before layering to prevent a soggy crust
• The center should still jiggle slightly when you pull it from the microwave; it sets during the standing time
• Rotate the pie halfway through microwaving for even cooking since most microwaves have hot spots

Variations

• Herb-forward: Add fresh basil leaves between the tomato and cheese layers
• Conventional oven: Bake at 375F for 35-40 minutes instead of microwaving
• Cheddar swap: Use sharp cheddar for a bolder, tangier flavor