I think it would be fine but I am adventurous and always trying new things. My latest kick is non traditional crusts, brown rice for instance.

I think it would be fine as well. The end product may be a bit different with cheese but I think the cheese would be good with the tomatoes.

I made a veggie pie last night. It was supposed to be just a tomato pie, but I ended up adding a bunch of other veggies, lol.

Anywho, I usually don't feel like making pie crusts either. And nope, there is no reason why you can't use an easy crust. I made a pat-in oil crust last night. Flour, oil, salt, cold liquid- mix, chill, and pat in the pan and par-bake. The crust you speak of for making a quiche would probably be perfect for a tomato pie.

I like the KingArthur no-roll crust. I use olive oil. Super easy. Mix right in my small ceramic pie pan. It also makes a nice crumble topping. Melted butter works as well. (I don't think it is a pie pan. Looks like a plant saucer but was sold for pies and tarts).

Link, HERE

Thanks, guys. Looks like lunch is going to be tomato pie! The pie uses mozzarella cheese. I think the cheddar in the crust will play nicely with the mozzarella.

@sleevendog (5a NY 6aNYC NL CA), thanks for the link to the KA crust. While I’m not going to use it today, for future reference would you omit the sugar for a savory pie?

I decided to try to find the original recipe to see who posted it. It was Sharon CB a/k/a canarybird. Link to thread about quiches. (Used Google to search “Gardenweb Salmon Quiche.”)

Sounds good!

I almost never put sugar in pie crusts of any kind, and I can't think of a functional reason you'd need it in any kind of dough, other than flavor.

Other options include par baked biscuit crust, savory cracker crust (sub not too salty crackers for graham) and crumble crust (oats, etc., such as you'd use for a topping, or even bread crumbs) adjusting the fat ratio a bit.

I would omit the sugar for a savory pie. I'll occasionally add chopped herbs to crusts for savory pies/tarts.

^A shortcrust pastry is so easy and they taste great for sweet or savory.

@plllog, did you notice on the quiche thread I linked, you said “I’m new here.” It was March 2010!

Also, @bob_cville chimed in. Has anyone seen him around since the passing of his wife?

btw, lunch was a salad. After dealing with the grocery order this morning that was screwed up beyond all belief, I ran out of steam. Week before last, among other issues, they gave me half and half as a substitute for heavy cream. This week, they gave me mixed Mexican-style vegetables for mirepoix. What? They both have Ms and Xs in the words on the bags. The similarity ends there! Yes, I know I can make my own mirepoix, but I lIke to have a bag of it in the freezer for those times when I’m lazy, which is most of the time!

I clicked on Bob's tag and he posted just yesterday...maybe 'hot topics'.

I did my first shopper insta-cart last week. I got lucky with a shopper that sent me text pics of questions and what I might want to substitute. (phew) everything was spot on.

Thank you so much for finding that old thread! The KingArthur is similar. We don't care for traditional crusts for garden tomato pie/tarts.

I press the crumb, lightly, then top with parmesan, then just 2-3 layers of tomatoes. Herbs and some other cheeses what I have.

Here is the pic from the link via canary bird.

You or anyone is not lazy for not making/baking from scratch. DH is our bread baker and pie crust maker. He makes 4 pie crust and we freeze the other three. Just one in the freezer now. But I don't like traditional pie crust for my garden tomatoes. We like puff pastry or a flaky crust like above. I can't get puff pastry now, but another recipe uses toasted breadcrumbs as the base that is also good. Thawing out homemade pie crust, or starting from scratch is a pita....need to plan ahead. If prepping a gazillion other things with a garden in full swing.

(I can get Deflor puff pastry from the wholesaler but it is sold in a case of 24, 😂)

Garden tomatoes have been enjoyed fresh for a few weeks. About to get way too many so any recipe is welcome!

Insta-cart is far superior to the in-store shopping that I use, I think. I like that the Insta-Cart folks communicate while they are shopping if there is a question. The store manager and I had a lengthy talk this morning about some of the weird stuff I’ve been getting. He says he is having a hard time hiring and retaining in-store shoppers. In our conversation, he revealed that they are allotted 29 seconds per item. Plus, the store is rated for 15 orders per hour, but corporate has rejiggered the software for 25 orders per hour. No wonder things are messed up!

Sometimes I use Insta-cart, but mostly, I don’t. I think that the shopper putting my groceries in his/her car is just another touchpoint and I’m trying to reduce touchpoints.

Thanks for checking on Bob. I’m glad to hear he is still posting, although I stay away from Hot Topics.

It had been a long time without a lot of daily cooking when I joined CF, having lived several years in Kitchens during big remodel. :) I still tout Julia's Quiche aux Champignons! Best ever. :)

I tried making a tomato pie once, from a forum recipe, but it wasn't great. I think I need to see and taste one first. :) I'm sure yours will be fab!

This is the one I’ve been making since grad school.

A friend sent me a video the other day of Paula Deen making a tomato pie. About the only difference was that she peeled and sliced her tomatoes. She also drained hers, first in a colander and then on paper towels. I tend to skip the colander and just lay mine out on a paper if they are particularly juicy.

IT WORKED! The Tomato Tart with the pat-in crust worked fine, although I like it with a “real” crust better. I should have drained my tomatoes better. It was a little juicier than usual. With all the cheeses, it’s a bit rich. We have enough left over for lunch tomorrow!

This thread reminded me that my mom used to make a quiche with a crust of crushed Nabisco Vegetable Thins crackers. I loved it, especially the crust. I’ve seen recipes for Ritz and saltine cracker crusts too. Maybe it’s time to give a savory cracker crust a try.

bbstx, I'm late to the party, but I was wondering how that crust turned out.

The recipe did come from Sharon/CanaryBird, I miss her. Elery loves that salmon pie too, I need to make it soon.

Annie