Brunch, lunch or dinner, this Crustless Tomato Pie recipe is perfect for any meal! Made with fresh tomatoes, cheese, eggs, onions and herbs, this easy gluten-free tomato pie needs no crust! Mayo-free.
This crustless tomato pie recipe is a favourite way to use end-of-summer tomatoes! Juicy slabs of heirloom tomatoes add incredible flavour to this dish. While fresh garden tomatoes usually have the most flavour, I've also made this pie mid-winter for a cozy side dish.
Crustless pies or quiche, like Cheesy Crustless Zucchini Quiche, Kohlrabi Quiche, and my favourite Crustless Zucchini Carrot Quiche with Bacon and Herbs make delicious gluten-free low-carb meals!
- gluten-free
- low-carb
- amazing flavours
- simple ingredients
- no pie crust
- mayo-free
- family-friendly
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🛒 Ingredients
Here are a few notes about the key ingredients in this tomato pie. You'll find a complete list with quantities in the recipe card below.
- tomatoes: You'll need 3 or 4 large firm tomatoes or 5 medium tomatoes.
- cheese: I like to use a combination of sharp cheddar cheese and Mozzarella. Mozzarella is a mild cheese, so it helps to pair it with another strongly flavoured one.
- eggs: Eggs add protein to your meal and bind the pie together.
- garlic: fresh garlic cloves have the best flavour.
- green onions: Also known as scallions, onions complement tomatoes beautifully.
- Dijon mustard: Just a little adds a punch of pungent flavour.
- fresh herbs: I use garden basil and oregano when I have them. You can substitute dried herbs if you'd like.
- sea salt or Kosher salt: Sprinkling salt on the tomatoes helps them to release their juice and prevents a watery pie.
🔪 How to make the best cheesy crustless tomato pie
Line a baking sheet with 2 to 3 layers of paper towel. Slice the tomatoes, arrange on the baking sheet and sprinkle with salt. Let stand for at least 30 minutes.
Using a paper towel or a clean kitchen towel, pat the tomatoes dry, then turn them over and pat them dry on the other side. Draining the tomatoes is an essential step in this recipe to avoid making a soggy, watery pie.
- Sprinkle salt on sliced tomatoes and let stand for 30 minutes.
2. Press paper towel over tomato slices to absorb excess liquid.
In a medium bowl, combine 1 cup of the grated mozzarella and 1 cup of the grated cheddar cheese with the beaten eggs, Dijon mustard, minced garlic and black pepper.
Using a well-greased pie dish or springform pan, spread one half of the cheese and egg mixture on the bottom of the pan. Add a layer of tomatoes, overlapping slightly, then ½ of the chopped green onion and a sprinkle of oregano leaves and torn basil leaves.
3. Layer the cheese mixture, tomato slices, green onions and herbs.
4.. Repeat the layers, then top with remaining grated cheese.
Repeat the layers. Use the remaining mozzarella and cheddar to sprinkle over the top of the pie.
Bake the pie at 375°F. for 30 to 40 minutes or until the cheese is golden brown. To be sure the center is fully cooked, insert an instant-read meat thermometer in the centre of the pie. It should register 165°F.
Let the pie stand for 15 minutes before slicing and serving. It will firm up as it sits, allowing the juices to be reabsorbed. There may still be a little water in the bottom of the dish. It's delicious! Sop it up with a piece of bread!
🔁 Substitutions
Sub your favourite type of hard cheese. I've topped this pie with freshly grated Parmesan before as it has a strong flavour that perfectly complements mild mozzarella.
No green onions? You can use a white onion instead. Chop it finely, then sauté it in a small amount of oil or butter before combining it with the cheese mixture.
🔁 Possible Variations
Spice it up! Add a little heat with a teaspoon of dried red chili flakes, or a tablespoon of finely minced jalapeño pepper.
Equipment
I usually bake this pie in a 9 or 9.5-inch Pyrex glass pie dish or ceramic pie pan. They heat up more slowly and hold their heat longer than metal pie pans. If you're using a metal pie plate, the baking time may be shorter than listed in the recipe. Check at 25 to 28 minutes.
If you want a pie that can be transferred to a serving plate, use a well-greased springform pan instead.
🕑 Storage Instructions
Avoid letting leftover tomato cheese pie stand at room temperature for more than two hours. Refrigerate it in a covered container.
Reheat a slice or two on a foil or parchment paper-lined baking sheet in a 350°F. oven for 15 to 20 minutes or until heated through.
This crustless tomato pie does not freeze well. It's best eaten the day you make it.
❓ FAQ
This recipe is best when it's prepared and baked the same day. Even if you've drained the tomatoes, they will continue to release their juice as they sit.
🌟 Did you make this recipe?
When you make this gluten-free cheese and tomato pie, please leave a comment and a star rating below. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
🗒 Related recipes
Looking for other recipes like this? Try these:
🍽 What to serve with cheese and tomato pie
These are my favourite dishes to serve with tomato pie.
📖 Recipe
Easy Crustless Tomato Pie (Gluten-Free)
Ingredients
- 3 large heirloom tomatoes, or 5 medium tomatoes
- 1 ¼ cups Mozzarella cheese. grated
- 1 ¼ cups Aged Cheddar cheese, grated
- 2 large eggs
- 1 Tablespoon Dijon mustard
- 2 cloves garlic, minced or grated
- ¾ teaspoon freshly ground black pepper
- 5 medium green onions, (scallions) chopped
- 2 tablespoons fresh oregano leaves (or 2 teaspons dried)
- 2 tablespoons fresh basil leaves, torn (or 2 teaspoons dried)
Instructions
- Line a baking sheet with 2 to 3 layers of paper towel. Slice the tomatoes, arrange on the baking sheet and sprinkle with salt. Let stand for at least 30 minutes.
- Using a paper towel or a clean kitchen towel, pat the tomatoes dry, then turn them over and pat them dry on the other side. Draining the tomatoes is an essential step in this recipe to avoid making a soggy, watery pie.
- In a medium bowl, combine 1 cup of the grated mozzarella and 1 cup of the grated cheddar cheese with the beaten eggs, Dijon mustard, minced garlic and black pepper.
- Using a well-greased pie dish or springform pan, spread one half of the cheese and egg mixture on the bottom of the pan. Add a layer of tomatoes, overlapping slightly, then ½ of the chopped green onion and a sprinkle of oregano leaves and torn basil leaves.
- Repeat the layers. Use the remaining mozzarella and cheddar to sprinkle over the top of the pie.
- Bake the pie at 375°F. for 30 to 40 minutes or until the cheese is golden brown. To be sure the center is fully cooked, insert an instant-read meat thermometer in the centre of the pie. It should register 165°F.
- Let the pie stand for 15 minutes before slicing and serving. It will firm up as it sits, allowing the juices to be reabsorbed. There may still be a little water in the bottom of the dish. It's delicious! Sop it up with a piece of bread!
Dean
Delicious and easy! Always looking for more great recipes to use up eggs. I'll make this again!
Elaine
Happy to hear that! Thanks for your kind review, Dean!