Crustless Tomato Pie
Published
This crustless tomato pie is one of my favorite ways to use fresh summer tomatoes. Juicy ripe tomatoes are layered with cheddar, mozzarella, Parmesan cheese, fresh basil, and green onions for a cheesy, savory bite. The filling tastes rich and flavorful, but the recipe stays incredibly simple to make. The whole pie comes together with just 15 minutes of prep, because there’s no crust to fuss with. It bakes into a golden, sliceable tomato pie that’s perfect for brunch, lunch, or an easy summer dinner.
Tomato season is one of my favorite parts of summer because I end up putting fresh tomatoes into just about everything. Once the garden tomatoes start piling up on my counter, I make this crustless tomato pie on repeat. The first time I tested it, I skipped draining the tomatoes long enough and ended up with a pie that tasted great, but sliced into a watery mess. After a few rounds of testing, I found that salting and draining the tomatoes makes all the difference. It pulls out excess moisture before baking, which helps the pie set properly and slice cleanly. I also like layering some of the cheese mixture underneath the tomatoes because it adds structure while keeping the center soft and cheesy. The finished pie should look lightly golden on top with a center that feels set but still slightly soft when gently pressed.
What I Learned While Testing
- Don’t skip salting the tomatoes. During testing, this made the biggest difference in preventing a watery pie. The salt pulls excess moisture out of the tomatoes before baking, which helps the filling set properly and slice cleanly.
- Pat the tomatoes very dry. I found that even well-drained tomatoes can still release extra liquid if they aren’t blotted thoroughly with paper towels.
- Let the pie rest before slicing. When I cut into the pie too early, the layers slid apart, and the center felt loose. Letting it cool for 10–15 minutes gave the filling time to firm up.
- Use freshly grated Parmesan. Freshly grated cheese melted much more smoothly than pre-shredded cheese in my tests. Pre-shredded cheese still works, but the filling turned out creamier and more cohesive with freshly grated cheese.
- For extra juicy tomatoes. Some tomatoes naturally hold more liquid than others. If your tomatoes seem especially juicy, let them drain a little longer before assembling the pie.
- Cut the tomatoes thinly. Thin, even tomato slices baked more consistently than thicker slices. A serrated knife made it much easier to slice the tomatoes cleanly without crushing them.
Crustless Tomato Pie
Equipment
- 1 9-inch Pie Dish
Ingredients
- 1½ lbs ripe tomatoes, sliced into ¼–⅓-inch slices
- 1 tsp salt, divided
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup fresh basil, chopped (10g)
- 2 tbsp chopped green onion
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish.
- Arrange tomato slices on a paper towel-lined tray, sprinkle lightly with ½ teaspoon salt, and let sit for 30 minutes to release excess moisture.
- Pat dry the tomatoes to remove as much moisture as possible. Set aside.
- In a large bowl, combine cheddar, mozzarella, Parmesan cheese, eggs, remaining salt, pepper, and garlic powder.
- Spread about ⅓ of the cheese mixture on the bottom of the prepared dish. Then layer half the tomato slices evenly in the prepared dish.
- Spread another ⅓ of the cheese mixture on top of the tomatoes and sprinkle with basil and green onions.
- Layer the second half of the tomatoes on top and spread with the remaining cheese mixture.
- Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool for 10–15 minutes before slicing and serving.
Notes
- Salt and drain the tomatoes well to prevent excess moisture.
- Pat the tomatoes completely dry before assembling the pie.
- Let the pie cool before slicing for cleaner pieces.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Roma tomatoes work especially well because they contain less liquid.
- The pie tastes great warm, room temperature, or cold.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat slices in a 325°F oven for the best texture and to keep the filling creamy.
- You can bake the pie up to 1 day ahead and reheat before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Tomato Pie Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F and lightly grease a 9-inch pie dish or baking dish.
Prep the tomatoes: Arrange the 1½ lbs. sliced tomatoes in a single layer on a paper towel-lined tray or baking sheet. Sprinkle the tomatoes with ½ tsp salt and let them sit for 30 minutes to release excess moisture. You’ll notice beads of liquid forming on the surface as they drain.
Dry the tomatoes: Use paper towels to gently pat the tomato slices very dry, pressing lightly to remove as much moisture as possible without crushing them. This step helps prevent a watery pie and gives the filling a better texture once baked.
Make the cheese mixture: In a large bowl, stir together 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 2 large eggs, remaining ½ tsp salt, ½ tsp black pepper, and ¼ tsp garlic powder until fully combined. The mixture should look thick, cheesy, and evenly coated with the eggs.
Build the first layer: Spread about ⅓ of the cheese mixture evenly across the bottom of the prepared baking dish. Arrange half of the tomato slices in an even layer over the cheese mixture, slightly overlapping them if needed.
Add the herbs and remaining layers: Spread another ⅓ of the cheese mixture over the tomatoes, then sprinkle the top with the ¼ cup chopped fresh basil and 2 tbsp chopped green onion. Arrange the remaining tomato slices on top, then finish by spreading the last of the cheese mixture evenly over the surface.
Bake the tomato pie: Bake for 35–40 minutes, until the center looks set and the top is lightly golden brown. The pie should no longer look wet in the center, and the edges should be bubbling slightly.
Cool and slice: Let the pie cool for 10–15 minutes before slicing and serving. The filling will continue to firm up slightly as it rests, which makes cleaner slices easier to serve.
Variations & Substitutions
- Swap the cheddar cheese for Gruyère, fontina, Monterey Jack, provolone, or mozzarella for a different flavor and texture. Gruyère adds a nuttier flavor, while fontina melts extra creamy.
- Use heirloom, Roma, cherry, or grape tomatoes, depending on what you have. Cherry and grape tomatoes tend to be less watery, but still benefit from draining first.
- Add cooked bacon, crumbled sausage, diced ham, or prosciutto for a heartier version with extra savory flavor.
- Stir in sautéed spinach, caramelized onions, roasted red peppers, or mushrooms for extra vegetables. Make sure any vegetables are cooked and dry before adding them to avoid excess moisture.
- Replace the fresh basil with thyme, oregano, chives, parsley, or dill for a slightly different herb flavor.
- Add a pinch of red pepper flakes or diced jalapeños if you want a little heat.
- Swap the green onions for chives, diced shallots, or thinly sliced sweet onion.
- Add a thin layer of Dijon mustard underneath the first cheese layer for extra tangy flavor.
- Make it extra cheesy by adding crumbled goat cheese or feta on top before baking.
- Turn it into a low-carb meal by serving slices with grilled chicken, a simple salad, or roasted vegetables.
Serving Suggestions
By the middle of summer, I start looking for excuses to turn every tomato on my counter into this pie. I love serving thick slices slightly warm with pieces of crispy gluten-free focaccia because the bread soaks up all of the cheesy, tomatoey juices left on the plate. A piece of salty socca is perfect to top with a slice of tomato pie. When I’m putting together a brunch spread, I’ll pair it with recipes like this gluten-free breakfast casserole, breakfast potatoes, or a batch of gluten-free blueberry muffins. The pie feels rich and savory, so I like balancing it with something fresh and something a little sweet. If we’re eating outside, I’ll usually add a big bowl of cucumber tomato salad and let everyone grab slices as they go back for coffee. And honestly, I think the leftovers might be my favorite part because a cold slice straight from the fridge somehow tastes even better the next day.
Storage Instructions
I usually store leftover tomato pie covered in the refrigerator for up to 3 days, and the slices hold up really well for quick lunches throughout the week. I like reheating slices in a 325°F oven for a few minutes because it helps the cheese stay creamy and keeps the top from getting soggy, but I’ll also eat it cold straight from the fridge more often than I probably should.
If I’m making this ahead for brunch or entertaining, I bake the pie up to 1 day in advance, let it cool completely, then cover and refrigerate it. Right before serving, I warm it gently in the oven until heated through.
More Summer Brunch Recipes
- Crustless Ham and Cheese Quiche: This easy crustless quiche has the same simple, brunch-friendly feel as tomato pie with a rich, cheesy filling and no crust to fuss with.
- Gluten-Free Strawberry Muffins: Soft, fluffy strawberry muffins add a sweet balance to savory brunch spreads and are perfect for spring and summer baking.
- Gluten-Free Croissants: These buttery homemade croissants feel extra special for brunch and pair perfectly with savory recipes like tomato pie.
- Crustless Spinach Quiche: If you love easy crustless bakes, this creamy spinach quiche is another great make-ahead recipe for brunches, lunches, and meal prep.
