A new low-carb take on a Southern tradition Our crustless tomato pie recipe is naturally gluten-free and keto-friendly. Using fresh tomatoes, this classic southern tomato pie is full of flavor and perfect for brunch or as a dinner side dish.
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I may be a Yankee, but I am a huge fan of Southern cuisine. The problem is it tends not to be gluten-free friendly. Not to mention, a pie takes quite a long time.
Whether I am making a quiche or a pie, I am always looking to speed things up. Therefore, a crustless pie is a perfect solution. Much faster to make, gluten-free, and lower in carbs.
In fact, this recipe (like our favorite egg bake) is keto-friendly, coming in at 5 net carbs. But you would never know by the taste.
🧾 Tomato Pie Ingredients
I prefer to use large heirloom tomatoes from our garden or the farmer's market. The key is to look for large firm tomatoes, a little underripe is better than overripe.
You need 2 to 3 pounds of tomatoes. Which is 3 to 4 large slicing tomatoes. If you can't find slicers, aroma tomatoes are a good substitution.
Here is what else you will need:
- Sharp cheddar cheese- Monterey jack is my other favorite.
- Parmesan cheese
- Mayonnaise- Duke's is the most common brand cited by Southerners, but you use a brand you like. If you have never had Duke's mayo, know that it has two types of vinegar giving it a twangy acidic taste. If you use another brand, make sure to add a squeeze or lemon of a splash of vinegar for extra flavor.
- Dijon mustard
- Eggs beaten
- Potato starch*
- Fresh Basil - Chives make a nice substitute.
- Garlic minced
- Kosher salt and pepper
*Without the crust to absorb some of the water from the tomatoes you need some type of binder. Cornstarch, potato starch, and tapioca starch all work.
See the recipe card for quantities.
⏲️ How to Make Crustless Tomato Pie
While we are going to save time by not making a crust, it is important to sweat the tomatoes to reduce the moisture in the pie. We don't want it to be runny.
Step 1- Prep
Preheat oven to 375 F degrees. Brush your pie plate with oil and set it aside. I prefer to use olive oil for this.
We need to sweat the tomatoes. Start by evenly slicing your tomatoes, about ⅓ inch Lay your tomatoes in a single layer on a rack. Sprinkle with salt (just like with our roasted eggplant). Let sit for 20 minutes.
Step 2- Mix
While the tomatoes are draining you are going to prepare the remainder of the filling.
Reserve back a ¼ cup of cheddar cheese, mix together with the parmesan. Set aside.
Mix together the remaining 1 ¾ cup of shredded cheddar with the remaining ingredients.
Step 3- Layer
Use a dish towel or paper towel to blot the tomatoes dry. Be sure to flip and do both sides.
Spread ⅓ of the cheese mixture on the bottom of the pie plate. Top with a layer of tomatoes, about a ⅓ of your slices. Repeat 2 more times, until you have 3 layers of cheese and 3 layers of tomatoes with the tomatoes on top.
Sprinkle the parmesan cheddar mixture over the top.
Step 4- Bake
Bake for 30 to 40 minutes uncovered. The pie is ready when the cheese is golden brown and the center reaches 165 F degrees.
🥗 What to Serve with Tomato Pie
👩🏻🍳 Expert Tip
Don't rush the draining of the tomatoes. If they seem really wet, you can always bake the slices for 20 minutes to dry them out.
Spicy Tex-Mex Tomato Pie
If you want to change up the classic tomato pie, you have to go with my favorite, the spicy Tex-Mex version. You make exactly the same except swap cilantro for the basil and add the following to the cheese-mayo mixture.
- 1 jalapeno, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
🌡️Storage and Food Safety
Because of the raw eggs the pie needs to be cooked to 165 degrees. If the cheese begins to brown too much, move to a lower rack and place a piece of foil over the top. Don't clamp the foil down, leave a place for the steam and moisture to escape.
Leftover tomato pie can be stored in the fridge covered for 2 to 3 days. Reheat in the oven at 325 F degrees until warmed through. I love these leftovers for breakfast!
Because the raw tomatoes will continue to release water it is not recommended to assemble the pie ahead of time.
Crustless Tomato Pie
- 2 pounds tomatoes 3-ish large slicing or heirloom tomatoes
- kosher salt
- 2 cups shredded cheese sharp cheddar or monterey jack, divided
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 2 eggs beaten
- 1 tablespoon potato starch
- 5 scallions thinly sliced
- ¼ cup fresh basil chopped
- 2 cloves garlic minced
- ½ teaspoon black pepper
- ¼ cup parmesan cheese
- olive oil for greasing the pan
- Preheat oven to 375 F degrees. Brush your pie plate with olive oil and set aside.olive oil
- Slice your tomatoes into ⅓ inch slices. Discard the stems. Lay your tomatoes in a single layer on a dish towel or paper towels. Sprinkle with salt. Let sit for 20 minutes.2 pounds tomatoes, kosher salt
- While the tomatoes are draining prepare the remainder of the filling. In a large mixing bowl mix together the 1 ¾ cup of shredded cheese (not the parm), mayo, eggs, dijon, scallions, garlic, potato starch, basil, and pepper.2 cups shredded cheese, ½ cup mayonnaise, 1 tablespoon dijon mustard, 2 eggs, 5 scallions, ¼ cup fresh basil, 2 cloves garlic, ½ teaspoon black pepper, 1 tablespoon potato starch
- Blot the tomatoes dry. Spread ⅓ of the cheese mixture on the bottom of the pie plates. Top with a layer of tomatoes, about a ⅓ of your slices. Repeat 2 more times, until you have 3 layers of cheese and 3 layers of tomatoes with the tomatoes on top.
- Mix together the parmesan and remaining shredded cheese. Sprinkle on top of the tomatoes.2 cups shredded cheese, ¼ cup parmesan cheese
- Bake for 30 to 40 minutes uncovered. The pie is ready when the cheese is golden brown and the center reaches 165 F degrees.
- Cornstarch or tapioca starch can be substituted