Crustless Tomato Pie (Gluten Free)

Name: Crustless Tomato Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 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 (or cornstarch); 5 green onions (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)

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A new take on a classic Southern tomato recipe. My crustless tomato pie recipe features layers of fresh garden tomatoes, basil, and cheese in a springform pan. This classic southern tomato pie is full of flavor and perfect for a quick dinner, brunch, or a BBQ side dish.

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I may be a Yankee, but I am a huge fan of Southern food but especially anything veggie forward. But I also love a shortcut. Therefore, a crustless pie is a perfect solution.

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.

I like to serve this with sautéed greens or garlic green beans from the garden. And eat the leftovers for breakfast- so good!

📖Why My Recipe Works

Springform Pan- While I bake my crustless quiche in a pie plate, I found that the tomatoes made it hard cut and get clean slices. A springform pan is the ideal solution because you can easily cut all the way through.
Cheddar- I tested several cheeses. Mozzarella, I thought, would be the obvious choice, but the taste testers preferred a more flavorful cheese with a good melt.

🧾Ingredient Notes

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. But save those overripe tomatoes for my summer gazpacho recipe.

You need 2 to 3 pounds of tomatoes. Which is 3 to 4 large slicing tomatoes. If you can't find slicers, Roma tomatoes are a good substitution.

In addition to ripe tomatoes, you will need:

Cheddar Cheese- Mozzarella cheese is an option but I find it rather plain. If you want to switch it up, be bold and try a gruyere cheese.
Parmesan Cheese- Adding the parm to the top of the pie will give it a golden crust so don't skip it.
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.
Potato Starch- 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.
Fresh Basil - You can add other fresh herbs like oregano, chives, parsley, or even chervil.

Various labeled ingredients are arranged on a rustic surface, including eggs, cheese, tomatoes, green onions, mayonnaise, spices, herbs, starch-and perfectly cooked sous vide pork tenderloin.

💭 Spicy Tomato Pie Variation

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

⏲️ How to Make Crustless Tomato Pie

A quick note on pans, I prefer to use a springform that allows me to release the pie without having to dig it out. Alternatively, you can use a baking dish or pie pan for this recipe. Brush with oil and set aside.

Prep the Tomatoes

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. Excess moisture will make the pie runny.

Start by evenly slicing your tomatoes, about ⅓ inch. Lay your tomatoes in a single layer on a wire rack. Sprinkle with salt (just like with my roasted eggplant). Let the tomato slices sit for 20 minutes.

Use a dish towel or paper towel to blot the tomatoes dry. Be sure to flip the sliced tomatoes and do both sides.

A hand patting sliced tomatoes with a paper towel on a wire rack set over a baking sheet, preparing them for a delicious crustless tomato pie.

Cheese and Egg Mixture

Reserve back a ¼ cup of cheddar cheese, and mix together with the parmesan cheese in a separate bowl for the top.

Mix together the rest of the cheddar with the remaining ingredients. I find it helpful to mix the onions, garlic, cheese, and starch before adding the wet ingredients.

Two side-by-side images show a clear bowl with shredded cheese, green onions, seasonings, and a spatula on the left, and the same ingredients for crustless tomato pie mixed together on the right.

Assemble the Pie

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 mixture over the top of the final layer.

Two images side by side show a crustless tomato pie: on the left, unbaked with sliced tomatoes on top; on the right, topped with shredded cheese and grated parmesan, all set on a marble countertop.

Bake Until Golden Brown

Bake for 30 to 40 minutes uncovered. The pie is ready when the cheese is golden brown and the center is set.

A crustless tomato pie-this round baked dish is topped with sliced tomatoes and melted cheese, held with a towel over a marble surface.

🥗 What to Serve with Tomato Pie

Tomato pie screams Southern BBQ to me. Just a small intimate backyard gathering. I would serve with BBQ chicken or smoked ribs, and a tall glass of blueberry iced tea

A hand cutting a slice of a baked tomato and cheese pie on a white plate, surrounded by fresh tomatoes, green onions, and basil on a rustic wooden table.

👩🏻‍🍳Jen's Testing Notes

Don't rush the draining of the tomatoes. If really wet, you can bake the slices for 20 minutes on medium heat in the oven to dry them out, at about 350 F degree, to eliminate any excess liquid.
To save time, prepare the remainder of the filling while the tomatoes are draining.
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.

More Southern Dinner Recipes

Common Recipe Questions

Can Tomato pie be assembled in advance?

Because the raw tomatoes will continue to release water, it is not recommended to assemble the pie ahead of time.

Do you serve tomato pie warm or cold?

It is recommended that you allow the pie to cool for 10 to 15 minutes and absorb the juices back into the dish. The pie is best served warm or at room temperature

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