This crustless tomato pie is a simple, satisfying way to showcase peak summer tomatoes. Ripe tomato slices are layered with cheddar, mozzarella, and freshly grated Parmesan, then folded into eggs with basil and green onion for a savory, cheesy bake. Because there’s no crust to roll or blind-bake, the dish takes only about 15 minutes of hands-on prep and bakes into a golden, sliceable pie that works for brunch, lunch, or an easy summer dinner.
Tomato season is my favorite time to make this. When garden tomatoes pile up on the counter I make this pie repeatedly because it highlights fresh flavor while staying effortless. The key to success is removing excess moisture from the tomatoes: salting and letting them drain pulls out liquid so the filling sets and slices cleanly. I also like spreading a thin layer of the cheese-egg mixture under the tomatoes to give structure while keeping the center soft and creamy. A properly baked pie will be lightly golden on top and feel set in the center while still slightly tender when pressed.
What I Learned While Testing
- Salt the tomatoes and let them sit to draw out extra moisture—this prevents a watery pie.
- Pat the tomato slices very dry with paper towels after draining to remove remaining liquid.
- Let the pie rest for 10–15 minutes before slicing so the filling firms up for clean pieces.
- Use freshly grated Parmesan for a smoother, creamier melt; pre-shredded works but won’t be as cohesive.
- Drain longer for particularly juicy tomatoes. Some varieties hold more water and benefit from extra time.
- Slice tomatoes thinly and evenly (a serrated knife helps) so they bake consistently without collapsing.
Crustless Tomato Pie
Equipment
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1 9-inch pie dish
Ingredients
- 1½ lbs ripe tomatoes, sliced into ¼–⅓-inch slices
- 1 tsp salt, divided
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup fresh basil, chopped (10g)
- 2 tbsp chopped green onion
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish.
- Arrange the tomato slices in a single layer on paper towels or a tray, sprinkle with ½ teaspoon of the salt, and let sit for 30 minutes to release excess moisture.
- Pat the tomatoes very dry with paper towels to remove as much liquid as possible. Set aside.
- In a large bowl, combine the cheddar, mozzarella, Parmesan, eggs, remaining ½ teaspoon salt, black pepper, and garlic powder until evenly mixed.
- Spread about one-third of the cheese mixture over the bottom of the prepared dish. Arrange half of the tomato slices in an even layer on top.
- Spread another one-third of the cheese mixture over the tomatoes and sprinkle with the chopped basil and green onions.
- Top with the remaining tomato slices, then spread the last of the cheese mixture evenly across the surface.
- Bake 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10–15 minutes before slicing and serving.
Notes
- Salt and drain the tomatoes well to prevent excess moisture from making the pie soggy.
- Pat tomatoes completely dry before assembling for the best texture.
- Let the pie cool before slicing so the filling firms up for cleaner pieces.
- Freshly shredded cheese melts better and yields a creamier filling than pre-shredded cheese.
- Roma tomatoes are a good choice because they tend to be less watery.
- The pie is delicious warm, at room temperature, or cold.
- Store leftovers covered in the refrigerator up to 3 days.
- Reheat slices in a 325°F oven for best texture and to keep the filling creamy.
- You can bake the pie up to 1 day ahead, cool, refrigerate, and gently rewarm before serving.
Nutrition
Calories: 211kcal
Carbohydrates: 7g
Protein: 14g
Fat: 15g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
How to Make Crustless Tomato Pie Step by Step
Gather the ingredients: Preheat the oven to 375°F and lightly grease a 9-inch pie dish or baking dish. Have your cheeses grated, basil chopped, and tomatoes sliced before you begin.
Prep the tomatoes: Arrange 1½ lbs of sliced tomatoes in a single layer on paper towels or a tray. Sprinkle with ½ teaspoon salt and let sit 30 minutes to draw out excess moisture. You’ll see beads of liquid form as they drain.
Dry the tomatoes: Gently blot the slices with paper towels to remove as much liquid as possible without crushing them. Drying thoroughly helps prevent a watery filling.
Make the cheese mixture: In a large bowl combine 1 cup shredded cheddar, 1 cup shredded mozzarella, ½ cup grated Parmesan, 2 large eggs, the remaining ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon garlic powder. Mix until evenly combined.
Build the first layer: Spread about one-third of the cheese mixture across the bottom of the prepared dish. Arrange half of the tomato slices in an even layer over it.
Add the herbs and remaining layers: Spread another third of the cheese mixture over the tomatoes, then sprinkle with ¼ cup chopped basil and 2 tablespoons chopped green onion. Top with the remaining tomato slices and spread the final third of the cheese mixture on top.
Bake: Bake 35–40 minutes until the center is set and the top is lightly golden. The edges may bubble slightly. Remove and let rest 10–15 minutes before slicing.
Cool and slice: Allow the pie to sit for 10–15 minutes so the filling firms. Slice into wedges and serve warm, at room temperature, or chilled.
Variations & Substitutions
- Swap cheddar for Gruyère, fontina, Monterey Jack, provolone, or extra mozzarella for different flavor and melt.
- Use heirloom, Roma, cherry, or grape tomatoes. Cherry and grape tomatoes are often less watery but still benefit from draining.
- Add cooked bacon, crumbled sausage, diced ham, or prosciutto for a meatier version.
- Fold in cooked vegetables like sautéed spinach, caramelized onions, roasted red peppers, or mushrooms—ensure they’re dry before adding.
- Substitute basil with thyme, oregano, chives, parsley, or dill for a different herb profile.
- Add a pinch of red pepper flakes or diced jalapeño for heat.
- Use chives, diced shallot, or thinly sliced sweet onion instead of green onion.
- Spread a thin layer of Dijon mustard under the first cheese layer for tang.
- Top with crumbled goat cheese or feta for extra tangy creaminess.
- Serve slices with grilled chicken, salad, or roasted vegetables to keep the meal low-carb.
Serving Suggestions
Thick slices are excellent slightly warm alongside crusty bread or a simple salad. The pie pairs well with grilled or roasted vegetables and fresh fruit or muffins for brunch. It also makes an easy contribution to a picnic or potluck: serve it warm, at room temperature, or chilled.
Storage Instructions
Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices in a 325°F oven for a few minutes for the best texture and to keep the filling creamy, or enjoy cold for a quick lunch. The pie can be baked up to one day ahead, cooled, refrigerated, and gently reheated before serving.
More Summer Brunch Recipes
- Crustless Ham and Cheese Quiche: another easy crustless breakfast bake with a rich, cheesy filling.
- Gluten-Free Strawberry Muffins: sweet, tender muffins that balance savory brunch dishes.
- Gluten-Free Croissants: buttery pastries that feel special at a brunch spread.
- Crustless Spinach Quiche: a creamy, make-ahead option if you enjoy crustless bakes.