Brunch, lunch or dinner, this Crustless Tomato Pie is perfect for any meal! Made with fresh tomatoes, cheese, eggs, onions and herbs, this easy gluten-free tomato pie needs no pie crust!
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!
Notes
It's essential to drain the tomatoes very well in this recipe.Salt them, let them stand, pat dry, then blot away any excess moisture you see. You'll be surprised at how much juice they hold! Draining the tomatoes will help to prevent a watery pie.