Crustless Tomato Pie
There’s nothing quite as delicious as a Crustless Tomato Pie. With juicy tomatoes the star of this dish, the blend of mayonnaise, cheese, bacon, and fresh herbs, all baked to perfection, makes every bite truly irresistible. This gluten-free pie (without a crust) is perfect for brunch and dinner!
I love quiche, and this crustless tomato pie is just as delightful. The combination of ingredients is so delicious, and it’s incredibly easy to make. Impressive, too—it’s one of our favorite summer dishes! Most pies have a crust, but this tomato pie recipe creates its own, a gluten-free recipe without a traditional pie crust.
Crustless Tomato Pie
Crustless Tomato Pie is one of my favorites. Made with eggs, bacon, and fresh garden tomatoes, the flavors truly pop. Fresh ingredients make all the difference.
Heirloom tomatoes take me back to our old garden in Medford, Oregon, where we grew more tomatoes than we could handle in 12 raised beds. This was always a go-to recipe to share with friends and neighbors, a fun, seasonal recipe to whip up.
Read more: Crustless Tomato Pie
Why I love this recipe
- This Crustless Tomato Pie recipe is gluten free!
- Using simple ingredients, you can use whatever cheese you have on hand.
- Serve this pie for weekend dinner or Sunday brunch or a light lunch.
Gather these ingredients
- Nonstick cooking spray – or oil for the pie pan
- Fresh Tomatoes: juicy, heirloom are the best
- Kosher salt
- Monterey Jack cheese – shredded
- Sharp White Cheddar cheese – shredded
- Mayonnaise – we use Best Foods
- Eggs
- Garlic
- Ground black pepper
- Scallions
- Bacon – cooked and crumbled
- Fresh basil
How to make Crustless Tomato Pie
- Preheat the oven to 375°F. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside.
- Cook the bacon (or bake it while preparing the rest of the dish). Place on paper towels and set aside.
- Slice the tomatoes into 1/4 to 1/3-inch slices. Discard the tops.
- Line a rimmed baking sheet or cutting board with paper towels. Generously salt both sides of the tomato slices and place them on the prepared sheet to drain for 30 minutes.
- Blot the tomatoes well with dry paper towels to remove excess moisture. [Don’t skip this step!]
- Combine 1 cup Monterey Jack, 1 cup Sharp Cheddar, mayonnaise, eggs, garlic, and black pepper in a small bowl. Stir gently.
- Spread about 1/3 cup of the egg mixture on the bottom of the prepared baking dish.
- Layer 1/3 of the tomatoes over the egg mixture, slightly overlapping.
- Spread half of the remaining egg mixture over the tomatoes. Sprinkle half of the scallions, bacon, and torn basil leaves evenly.
- Layer a second layer of tomatoes, followed by the remaining cheese, scallions, bacon, and basil.
- Top with the remaining tomatoes and sprinkle with the last of the shredded cheese.
- Bake for 40-45 minutes, until the cheese is lightly browned. Let sit for 30 minutes before cutting into wedges. Enjoy!
How do you know when the pie is done?
You’ll know your pie is cooked when it is golden brown and puffy on top. The center could still be a bit jiggly, but the sides will be firmer. If in doubt, insert a knife into the center, and it should come out damp but not gooey with egg.
Tips & substitutions
- Don’t skip the process of removing the moisture from the tomatoes. This will ensure the pie to not be too soggy.
- Depending on the size of the tomatoes, you may need to cut the 5 down to 4. You don’t want the pie to be too juicy!
- No gruyere cheese or Sharp Cheddar cheese? No problem! Other cheese to use in Tomato Pie is Swiss cheese, Jarlsberg, or your favorite cheese.
- You can use sour cream in place of mayonnaise in this recipe.
- The longer you let the pie sit after baking, the more it will harden up. [If you choose to eat it right out of the oven, it will be a bit runnier.]
Serving suggestions
Wondering what to serve with Tomato Pie? I love serving it with other morning favorites like sausage, more bacon, and a seasonal fruit salad. It also is perfect for dinner with a light green salad or fruit salad.
Storage
Store any leftover pie in the fridge in an airtight container for 3-4 days. With all of the juicy tomatoes in this recipe, we do not recommend freezing it.
Check out these awesome egg recipes while you’re here
Get the Recipe:
Crustless Tomato Pie
Ingredients
- Nonstick cooking spray – or oil for the pie pan
- 5 medium tomatoes, sliced and prepared (below)
- Kosher salt
- 1 ¼ cup shredded Monterey Jack cheese , divided
- 1 ¼ cup shredded Sharp White Cheddar cheese, divided
- ½ cup mayonnaise, we use Best Foods
- 3 large eggs
- 4 cloves garlic – minced
- Freshly ground black pepper
- 5-6 scallions, white and light green part only, finely chopped
- ¾ cup cooked crumbled bacon
- 2 sprigs fresh basil, torn into pieces
Instructions
- Preheat the oven to 375 degrees. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside.
- Cook the bacon (or bake it while preparing the rest of the dish), and place on paper towels; set aside.
- Slice the tomatoes into approximately ¼ to ⅓-inch slices; toss (don't use) the tops.
- Line a rimmed baking sheet or a large cutting board with two layers of paper towels or a thick, clean kitchen towel. Generously salt both sides of the tomatoes then place on the prepared baking sheet to drain for approximately 30 minutes, if not longer.
- Place dry paper towels or a clean, dry kitchen towel over the tomatoes and blot with a gentle pressure to remove the moisture from the tomatoes.
- In a small bowl, combine 1 cup of the Monterey Jack, 1 cup of the Sharp white cheddar, mayonnaise, eggs, garlic and black pepper and gently stir together.
- Spread approximately ⅓ cup of the cheese mixture on the bottom of the prepared baking dish.
- Layer ⅓ of the tomatoes over the cheese combination, slightly overlapping the tomatoes.
- Spread half of the remaining cheese mixture over the first layer of tomatoes. Sprinkle half of the scallions, half of the crumbled bacon, and tear the leaves from one sprig of the basil into pieces and distribute evenly.
- Place a second layer of tomatoes over the cheese/scallions/basil followed by the remaining cheese, scallions, bacon, and basil.
- Top with the remaining tomatoes and sprinkle with the remaining cheese.
- Bake for 40-45 minutes or until the cheese is lightly browned. Allow to sit for 20-30 minutes before cutting into wedges for serving (so the eggs are set). Enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
