Tomato-Cheese Pie with Crumb Crust

A savory tomato pie that swaps the usual pastry crust for a quick buttery breadcrumb base. Fresh bread crumbs get mixed with melted butter and a couple of tablespoons of grated Swiss cheese, pressed into a 9 inch pie plate, and pre-baked at 400°F (200°C) for 10 minutes. The pre-bake is what keeps the crust crisp instead of soggy under the wet tomato filling.

Firm sliced tomatoes cover the bottom, dusted with a pinch of sugar (the trick that balances tomato acidity), salt, pepper, dried basil, and chopped green onions. Then a custard of two beaten eggs, half a cup of light cream, and a half cup of grated Swiss pours over the top. Thirty minutes at 350°F (175°C) sets the custard and brings the cheese into a soft golden crust on the surface.

This is brunch food that takes itself half-seriously: lighter than a quiche, more substantial than a salad. Best with a green salad and a glass of white wine.

Pro Tips

• Salt and drain the tomato slices on paper towels for 15 minutes before layering to draw out excess water; a watery filling is the most common failure here.
• Choose meaty firm varieties like Roma or vine-ripened tomatoes; soft heirlooms will dissolve into the custard.
• Use fresh basil sliced into ribbons after baking if you have it; dried basil works in the bake but fresh adds a perfumed top note.
• Let the pie rest 10 minutes before slicing so the custard sets enough to hold a clean wedge.

Variations

• Swap Swiss for Gruyere for a nuttier, richer cheese flavor.
• Layer a few slices of crisped bacon or prosciutto under the tomatoes.
• Use cracker crumbs instead of bread crumbs for a slightly different crust texture.