Crustless Tomato Pie

I love making this Crustless Tomato Pie when I want a savory, comforting dish that highlights fresh, juicy tomatoes. Without a crust, the focus stays on the creamy, cheesy filling and the natural sweetness of ripe tomatoes. I find it perfect for brunch, lunch, or as a light dinner paired with a simple salad.

Why You’ll Love This Recipe

I appreciate how simple ingredients create such rich flavor. I enjoy the combination of tender baked tomatoes, melted cheese, and a creamy egg mixture that holds everything together. Skipping the crust makes it lighter while still feeling satisfying. I also like that it’s easy to prepare and naturally gluten-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large ripe tomatoes, sliced
1 teaspoon salt
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
3 large eggs
1/2 cup heavy cream or half-and-half
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 teaspoon black pepper
1 tablespoon olive oil

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a pie dish.

2. I lay the tomato slices on paper towels and sprinkle them with salt, letting them sit for about 10–15 minutes to release excess moisture. I gently pat them dry.

3. I arrange the tomato slices in the prepared pie dish, slightly overlapping.

4. In a bowl, I whisk together eggs, heavy cream, minced garlic, black pepper, and olive oil.

5. I stir in mozzarella, cheddar, Parmesan, and chopped basil.

6. I pour the egg and cheese mixture evenly over the tomatoes.

7. I bake for 35–40 minutes, until the center is set and the top is lightly golden.

8. I let the pie cool for about 10 minutes before slicing so it holds together better.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

I sometimes add caramelized onions for extra sweetness and depth. When I want more flavor, I sprinkle in a pinch of red pepper flakes. I also enjoy mixing in fresh thyme or oregano for a more herb-forward version. For a heartier dish, I layer in cooked bacon or spinach.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm slices in the oven at 325°F until heated through, or microwave gently for convenience. I prefer reheating in the oven to maintain the best texture.

FAQs

Can I use cherry tomatoes instead of large tomatoes?

I can halve cherry tomatoes and arrange them cut-side up in the dish.

How do I keep the pie from becoming watery?

I salt and drain the tomatoes beforehand to remove excess moisture.

Can I make this ahead of time?

I bake it in advance and reheat gently before serving.

Is this dish gluten-free?

Since there is no crust, it is naturally gluten-free as long as all ingredients meet dietary needs.

Can I serve this cold?

I sometimes enjoy it at room temperature, especially for brunch or a picnic.

Conclusion

I find this Crustless Tomato Pie to be a simple yet flavorful way to showcase fresh tomatoes. The creamy, cheesy filling combined with juicy tomatoes creates a comforting and satisfying dish. It’s a recipe I turn to whenever I want something light, savory, and easy to prepare.