Crustless Tomato Pie
Crustless Tomato Pie is simply delicious and gluten-free. With juicy tomatoes, cheese, eggs, and bacon, it's perfectly baked in a pie pan.
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!
Nutrition Facts
Calories: 433kcal, Carbohydrates: 7g, Protein: 20g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 689mg, Potassium: 420mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1507IU, Vitamin C: 17mg, Calcium: 378mg, Iron: 1mg