Crustless Tomato Pie
This crustless tomato pie layers fresh summer tomatoes with cheddar, mozzarella, Parmesan cheese, basil, and green onions for an easy savory pie that’s cheesy, fresh, and full of flavor. With no crust to fuss with, it comes together in just 15 minutes of prep and bakes into a golden, sliceable dish perfect for brunch, lunch, or summer dinners.
Servings: 6 servings
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
Serving: 1serving | Calories: 211kcal | Carbohydrates: 7g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 801mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 16mg | Calcium: 325mg | Iron: 1mg