See more
Southern Tomato Vegetable Pie

Southern Tomato Vegetable Pie

Southern Living JULY 2009

  • Yield: Makes 6 servings
  • Cook time:10 Minutes
  • Prep time:20 Minutes
  • Stand:30 Minutes
  • Bake:50 Minutes


  • 4 plum tomatoes
  • 1/2 teaspoon kosher salt
  • 6 thick bacon slices
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 1 cup (4 oz.) shredded Italian six-cheese blend
  • 3/4 cup light mayonnaise
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/2 cup chopped fresh basil
  • 2 green onions, thinly sliced
  • 1 garlic clove, chopped
  • 1/2 teaspoon dried crushed red pepper
  • 1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed


1. Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.

2. Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

3. Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 7 ingredients in a large bowl until well blended.

4. Spread 1/4 cup spinach mixture on bottom of piecrust.

5. Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil.

6. Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 10 minutes. Serve warm or at room temperature.


Go to full version of

Southern Tomato Vegetable Pie recipe