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Tomato Basil Cheese Pie with Parmesan Rosemary Crust

Prep: 15 minutes
Total: 15 minutes
Servings: 8
Calories: 309kcal
Author: Trisha Gilkerson

Ingredients

Parmesan Crust

  • 1 cup almond flour
  • 1 cup parmesan cheese
  • pinch salt
  • 2 teaspoons rosemary
  • 2 egg whites

Filling

  • 15 ounces ricotta cheese
  • 4 eggs
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon salt plus more for sprinkling
  • 1/8 teaspoon pepper plus more for sprinkling
  • 1/4 cup cream
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 cup fresh basil leaves finely chopped
  • 1 pound tomatoes sliced (approx. 3 medium)

Instructions

For the Crust

  • Grease a 9 inch pie plate and preheat oven to 375° F>
  • Mix almond flour, parmesan cheese, salt, and rosemary together.
  • Thoroughly combine almond flour mixture with egg white.
  • Place dough between 2 pieces of parchment paper and roll into a circle for a 9 inch pie plate.
  • Place crust in pie plate and flute edges. Bake for approximately 10 minutes and then set crust aside.

For the Filling

  • Whisk together ricotta cheese, eggs, parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • In a separate cup stir together cream and cornstarch until smooth.
  • Whisk the cornstarch mixture into the cheese and egg mixture. Str in the basil.
  • Pour this mixture into a pie crust.
  • Slice tomatoes and place on top. Sprinkle the tomatoes with salt and pepper.
  • Bake 40 minutes or until center is set. You may need to wrap the edge of the pie crust with foil to prevent over-browning part way through baking.

Nutrition

Calories: 309kcal | Carbohydrates: 9g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 490mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1217IU | Vitamin C: 8mg | Calcium: 353mg | Iron: 1mg
courses: Breakfast, main
cuisine: American
keyword: breakfast, brunch, cheese, eggs, gluten free, grain free, keto, low-carb, vegetable