There’s a moment in late summer when the kitchen counter overflows with ripe, fragrant tomatoes. You’ve made salads and sauces, and you’re craving something that truly celebrates their juicy, sweet-tart essence without a lot of fuss. That’s where this crustless tomato pie comes in.
Imagine the best parts of a quiche and a savory casserole combined: a creamy, cheesy custard cradling layers of seasoned tomatoes, all baked until golden and bubbling. It’s a dish that feels indulgent yet is surprisingly simple to make, and it solves the eternal problem of a soggy bottom by simply leaving the crust behind. This is my go-to recipe for a quick weeknight dinner, a stunning potluck contribution, or a elegant brunch centerpiece that lets the star ingredient—those glorious tomatoes—truly shine.
This crustless tomato pie is more than just a recipe; it’s a reliable solution for delicious, effortless meals. Here’s why it’s a permanent fixture in my summer rotation:
- No-Fuss Preparation: By eliminating the pastry crust, you skip the most time-consuming and technical step. It’s all about simple assembly.
- Incredibly Adaptable: The base recipe is a perfect canvas. Don’t have cheddar? Use Gruyère. No fresh basil? Try dill or oregano. It’s hard to mess up.
- Perfect Texture: The crucial step of salting and draining the tomatoes ensures every bite is flavorful and firm, not watery.
- Make-Ahead Friendly: You can assemble the entire pie a few hours ahead and pop it in the oven when needed, or enjoy the leftovers cold straight from the fridge.
- Diet-Friendly: It’s naturally gluten-free (with a simple topping swap) and low-carb, fitting seamlessly into various eating plans.
- Celebrates Seasonal Produce: This recipe transforms humble, garden-fresh tomatoes into a show-stopping, company-worthy dish.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple pantry staples come together to create something truly special. The magic lies in the quality and balance. For the tomatoes, I strongly recommend ripe Roma (plum) or beefsteak varieties. Romas have fewer seeds and less water, making them ideal, but any juicy summer tomato will work beautifully with the draining step. The combination of sharp cheddar and nutty Parmesan gives a deep, complex cheesy flavor, while the mayonnaise (trust me on this) binds everything into a luxuriously creamy custard without being heavy. Fresh herbs are non-negotiable for that bright, summery aroma; basil is classic, but chives and thyme add wonderful layers.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You won’t need any specialty tools for this recipe. A standard 9-inch pie dish or a similar 2-quart baking dish is perfect. Have a few mixing bowls on hand, a box grater for the cheese if you’re grating it yourself (pre-grated works, but freshly grated melts better), and a sharp chef’s knife for slicing tomatoes and chopping herbs.
The most important low-tech tool? Paper towels or a clean kitchen towel for draining the tomatoes—it’s the secret to success.
How to Make Crustless Tomato Pie Recipe
Step 1: Prepare the Tomatoes
Preheat your oven to 375°F (190°C). Arrange your tomato slices in a single layer on a double layer of paper towels. Sprinkle them evenly with half of the kosher salt.
Let them sit for 15-20 minutes. You’ll see beads of moisture form on the surface—this is exactly what you want. Believe me, this simple step pulls out excess water that would otherwise steam during baking and make your pie soggy.
It also concentrates the tomato flavor beautifully.
Step 2: Make the Creamy Filling
While the tomatoes work, prepare the heart of the pie. In a large bowl, combine the shredded cheddar, Parmesan, mayonnaise, chopped onion, all of your fresh herbs, minced garlic, thyme, the remaining salt, and black pepper. Use a spatula to mix until everything is evenly distributed and the mixture is cohesive.
The mayonnaise will seem prominent now, but it will melt and vanish into a rich, savory custard as it bakes.
Step 3: Combine and Assemble
After the tomatoes have drained, gently pat them dry with fresh paper towels to soak up the released liquid. In a small bowl, lightly beat the two eggs. Tip from me: add the beaten eggs to your cheese mixture and fold gently until just combined.
You’ll have a thick, spoonable filling. Now, lightly grease your pie dish. Arrange half of the dried tomato slices in the bottom, overlapping them slightly like shingles.
Step 4: Layer and Top
Spread the entire cheese and egg filling evenly over the first tomato layer, all the way to the edges. Now, artfully arrange the remaining tomato slices on top. This is the fun part—creating a pretty pattern.
For a delightful crispy contrast, sprinkle the optional panko breadcrumbs or almond flour evenly over the top. It adds a wonderful textural element and helps the top achieve a perfect golden brown.
Step 5: Bake, Rest, and Serve
Place your assembled pie in the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the top is a deep, appetizing golden brown, the edges are bubbling fervently, and the center is firmly set. A knife inserted near the center should come out clean.
Here’s the most important tip: let it cool on a wire rack for at least 15 minutes before you even think about slicing. This allows the custard to set fully, ensuring you get beautiful, clean wedges. Garnish with a final flourish of fresh herbs, step back and admire, then serve.
Drawing from years in professional kitchens, here are the insights that will elevate your pie from good to exceptional:
- Tomato Selection & Prep: The salting step is non-negotiable. For even better results, use a combination of tomato types—Romas for structure and a few heirloom slices on top for color and sweetness.
- The Mayo Factor: Full-fat mayonnaise is key here for stability and richness. It emulsifies the filling, creating a smooth custard that won’t separate. Light mayo contains more water and can lead to a less cohesive texture.
- Resting is Part of Cooking: That 15-minute rest after baking isn’t a suggestion—it’s a requirement. Cutting into a hot pie will cause it to slump. Letting it set ensures perfect, photo-worthy slices.
- Don’t Overmix: Once you add the eggs to the cheese mixture, fold gently until just combined. Overmixing can incorporate too much air and lead to a puffy, then sunken, top.
- Testing for Doneness: Look for visual cues: deep golden color and bubbling edges. The internal temperature should be at least 160°F (71°C) on an instant-read thermometer for food safety.
Recipe Variations
- The basic formula is wonderfully forgiving. Once you’ve mastered it, try these delicious twists:
- Greek-Inspired: Swap the cheddar for crumbled feta, use oregano instead of basil, and add a handful of chopped Kalamata olives to the filling.
- Caprese Style: Use fresh mozzarella (diced and patted dry) in place of cheddar, and add a drizzle of balsamic glaze after baking.
- Spicy Southern: Add 1/4 cup of chopped cooked bacon or pancetta and a pinch of cayenne pepper to the filling for a hearty, smoky kick.
- Pesto Swirl: Before adding the top tomato layer, dollop 3-4 tablespoons of prepared pesto over the cheese filling and swirl it gently with a knife.
- Dairy-Free: Use a high-quality vegan mayonnaise and your favorite plant-based shredded cheese. The salting step for the tomatoes becomes even more critical here for structure.
- Extra Veggie: Add a layer of very thinly sliced zucchini or sautéed spinach (squeezed dry) under the first tomato layer for a nutrient boost.
What to Serve With This Recipe
This pie is incredibly versatile. For a light summer lunch, serve it with a simple arugula salad dressed with lemon vinaigrette. As a dinner main, pair it with a grilled chicken breast or lemon-herb salmon for a complete protein-packed meal.
For brunch, it’s fantastic alongside crispy breakfast potatoes and fresh fruit. It’s also the ultimate potluck or picnic dish because it travels well and is delicious at any temperature. Beverage-wise, a crisp Sauvignon Blanc, a dry rosé, or even a sparkling iced tea complements its savory, cheesy notes perfectly.
Storage & Make-Ahead Instructions
- Storage: Cool the pie completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days.
- Reheating: Reheat individual slices in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes until warmed through. This method helps restore a crisp top. Microwaving is quick but will soften the texture.
- Make-Ahead: You can fully assemble the pie (without baking) up to 4 hours in advance. Cover and refrigerate. You may need to add 3-5 minutes to the baking time since you’re starting with a cold dish.
- Freezing: I don’t recommend freezing the fully baked pie, as the tomato texture can become mushy upon thawing. The unbaked assembled pie can be frozen for up to 1 month. Thaw overnight in the refrigerator before baking as directed.
Frequently Asked Questions
Q: Can I use canned tomatoes?
A: I don’t recommend it. The texture and moisture content of canned tomatoes (even diced and drained) are too different and will result in a wet, unbalanced pie. This recipe is designed for the firm flesh of fresh tomatoes.
Q: My pie is still a bit watery in the middle. What happened?
A: This almost always traces back to the tomatoes. Either they weren’t drained long enough or patted dry thoroughly, or they were exceptionally juicy. Next time, extend the draining time to 30 minutes.
For this pie, bake it a few minutes longer until set.
Q: Can I make this without eggs?
A: The eggs are essential as the main binding agent for the custard. Without them, the filling won’t set properly. For an egg-free version, you’d need to explore a completely different recipe base.
Q: What’s the best way to slice the tomatoes evenly?
A: Use a serrated bread knife. It glides through the tomato skin without crushing the flesh, giving you perfect, uniform slices.
Q: Can I use dried herbs instead of fresh?
A: You can, but reduce the amount by two-thirds (e.g., use 1 tsp dried basil instead of 1 tbsp fresh). The flavor will be more muted, so add them to the cheese mixture so their flavor can bloom.
Q: Is there a substitute for mayonnaise?
A: Full-fat Greek yogurt or sour cream can be used in a pinch, but the texture will be slightly tangier and may release more moisture. The pie may not brown as deeply.
Q: How do I know when it’s perfectly done baking?
A: Look for three signs: a uniformly golden-brown top, active bubbling around the edges, and a center that jiggles only slightly when you gently shake the dish. An instant-read thermometer should read 160°F (71°C).
Final Thoughts
This crustless tomato pie embodies what I love most about cooking: transforming a few humble, seasonal ingredients into something greater than the sum of its parts. It’s a testament to the power of good technique—like salting those tomatoes—and the joy of a recipe that’s both impressive and unintimidating. Whether you’re looking for a meatless Monday star, a stunning dish for guests, or simply a delicious way to enjoy your garden haul, this pie delivers.
I’ve tested it multiple times to ensure your success, and I’m confident it will become a cherished part of your recipe collection. Give it a try this week, and don’t forget to come back and let me know how it turned out! Share your creations online and tag me—I love seeing your kitchen triumphs.
Crustless Tomato Pie
Equipment
- 9-inch pie dish or 2-quart baking dish
- Mixing bowls
- Chef’s knife and cutting board
- Box grater or microplane
- Paper towels or clean kitchen towels
Ingredients
- 2 lbs ripe tomatoes (Roma or beefsteak) sliced 1/4-inch thick
- 1 tsp kosher salt divided
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise full-fat recommended for best texture
- 1/4 cup finely chopped onion
- 1/4 cup fresh basil chopped, plus more for garnish
- 2 tbsp fresh chives chopped
- 2 cloves garlic minced
- 1 tsp fresh thyme leaves or 1/2 tsp dried
- 1/4 tsp black pepper freshly ground
- 2 large eggs beaten
- 1/4 cup panko breadcrumbs or almond flour for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Arrange the tomato slices in a single layer on a double layer of paper towels or a clean kitchen towel. Sprinkle evenly with 1/2 teaspoon of the kosher salt. Let them sit for 15-20 minutes to draw out excess moisture. This step is crucial for preventing a soggy pie.
- While the tomatoes drain, prepare the filling. In a large mixing bowl, combine the shredded cheddar, Parmesan, mayonnaise, chopped onion, basil, chives, minced garlic, thyme, remaining 1/2 teaspoon salt, and black pepper. Mix thoroughly with a spatula until well combined.
- Pat the tomato slices dry with fresh paper towels to remove the released liquid. In a separate bowl, lightly beat the two eggs. Gently fold the beaten eggs into the cheese and herb mixture until fully incorporated. The mixture will be thick and creamy.
- Lightly grease a 9-inch pie dish or a similar-sized baking dish. Arrange half of the dried tomato slices in the bottom of the dish, overlapping slightly. Spread the entire cheese and egg mixture evenly over the tomato layer. Top with the remaining tomato slices, arranging them neatly.
- If using, sprinkle the panko breadcrumbs or almond flour evenly over the top for a golden, crisp finish. Bake in the preheated oven for 35-40 minutes, or until the top is deeply golden brown, the edges are bubbly, and the center is set (a knife inserted should come out clean).
- Remove the pie from the oven and let it cool on a wire rack for at least 15 minutes before slicing. This resting time allows the custard to set fully, making for clean slices. Garnish with extra fresh basil or chives and serve warm or at room temperature.