Easy Tomato Pie with Bisquick

Easy tomato pie recipe tastes like comforting cheesy southern tomato pie but without the work! Just mix and pat in a fluffy Bisquick crust, top with sharp cheddar cheese mayo filling, and layer on fresh tomato slices. As an added bonus, adaptations are included to turn this into gluten-free option as well.

Prep Time 30

Cook Time 30

Servings

Author Melissa Erdelac

Ingredients

2 large (2 large) tomatoes cored and cut into ¼" slices
2 cups (240 g) Bisquick baking mix* regular or gluten free
2 cups (226 g) grated extra sharp cheddar cheese divided
¾ cup (183 g) milk
2 tablespoons (2 tablespoons) butter melted and cooled
½ teaspoon (1/2 teaspoon) garlic powder
½ teaspoon (1/2 teaspoon) dried basil
½ teaspoon (1/2 teaspoon) dried oregano

Filling:

½ cup (112 g) mayonnaise
2 tablespoons (2 tablespoons) minced chives (or green onions)
½ tablespoon (1 tablespoon) apple cider vinegar
½ teaspoon (1/2 teaspoon) salt
¼ teaspoon (1/4 teaspoon) pepper

Instructions

Place a double layer of paper towels on a baking sheet. Lay fresh tomato slices on top and gently press two more layers of paper towel over the tomatoes. Let stand for at least 30 minutes.
2 large tomatoes
Preheat oven to 400°F. Meanwhile mix together Bisquick, ½ cup shredded cheese, milk, butter, garlic powder, basil, and oregano. Press into a greased pie plate on the bottom and up sides. Store crust in refrigerator until ready to use.
2 cups Bisquick baking mix*, ¾ cup milk, 2 tablespoons butter, ½ teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon dried oregano
For filling mix together remaining cheddar cheese, mayonnaise, minced chives, apple cider vinegar, salt and pepper.
2 cups grated extra sharp cheddar cheese, ½ cup mayonnaise, 2 tablespoons minced chives (or green onions), ½ tablespoon apple cider vinegar, ½ teaspoon salt, ¼ teaspoon pepper
After tomatoes have drained remove crust from refrigerator. Spread on half cheese / mayo filling. Layer drained tomatoes on top, slightly overlapping. Spread remaining cheese / mayo filling on top of tomatoes.
Bake for 35-40 minutes or until crust has browned and top is bubbly. If desired, finish browning the top by broiling 1-2 minutes. Let stand 15 minutes before slicing.

Notes

Making Without Bisquick

If you don't have Bisquick on hand, or can't find a gluten free baking mix, you can also substitute all-purpose flour or gluten free flour.

To the dry ingredients add 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon of salt with the other seasonings. Increase the amount of melted butter to 4 tablespoons when mixing in with the milk.

Gluten-Free Adaptations

This recipe can easily be adapted to make gluten free! Simply swap out the bisquick for a gluten free baking mix.

I've tried Pamela's Gluten Free Baking Mix with success, but don't recommend Bisquick Baking mix, as the crust was drier and more gritty (extra milk will have to be added to bind the dough). King Arthur also makes a gluten baking mix that would most likely work, but I haven't tested it with the recipe.

Storing and Reheating

Leftovers: Wrap up leftover pie and store up to 2 days in the refrigerator. Cover entire pie dish with aluminum foil or store pieces in an airtight container.

Reheating: The key is to reheat gently so the crust doesn't become overcooked and dense. The pie may be eaten cold, at room temperature or follow these instructions to warm.

Microwave: Place a slice on a microwave-safe plate and heat at 40% power for 1-2 minutes. Finish heating at full powder for 30 seconds - 1 minute. Do not overheat!

Oven: Place slices on a small foil-lined baking sheet. Heat in a 350º oven for 10-15 minutes, or until heated through. If crust starts to overcook, loosely tent foil around edges.

Nutrition