Best 4 Crustless Tomato Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Savor the vibrant flavors of summer with this collection of crustless tomato pie recipes, a delightful symphony of fresh, juicy tomatoes, aromatic herbs, and rich, savory fillings. From the classic tomato pie with its combination of ripe tomatoes, creamy cheese, and crispy breadcrumb topping to the innovative roasted tomato and goat cheese galette, each recipe offers a unique twist on this timeless dish. Whether you prefer a traditional Southern-style tomato pie or a lighter, vegetarian version, these recipes have something to satisfy every palate. Prepare to indulge in a culinary journey that captures the essence of summer's bounty, all without the hassle of making a crust.

Let's cook with our recipes!

CRUSTLESS TOMATO PIE RECIPE



Crustless Tomato Pie Recipe image

If you're looking for a fun lunchtime offering that stands out a bit, why not try a savory tart? This tomato pie is loaded with flavor.

Provided by Kristen Carli,Mashed Staff

Categories     lunch, main course

Time 45m

Number Of Ingredients 10

1 tablespoon butter
½ yellow onion, diced
1 teaspoon minced garlic
3 ounces feta cheese crumbles
1 ½ cups shredded mozzarella cheese, divided
1 teaspoon salt
½ teaspoon pepper
1 teaspoon Italian seasoning
2 eggs
4 tomatoes, sliced

Steps:

  • Preheat the oven to 375 degrees Fahrenheit. Spray a pie pan with nonstick cooking spray.
  • In a small skillet, heat the butter over medium heat. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
  • In a small bowl, combine the feta, 1 cup mozzarella cheese, salt, pepper, and Italian seasoning.
  • In another small bowl, beat the eggs. Add the eggs to the cheese mixture, and stir to combine.
  • Add the onion and garlic to the cheese and egg mixture. Stir to combine.
  • Add one layer of sliced tomatoes to the bottom of the pie pan. Top with the cheese egg mixture.
  • Top with another layer of sliced tomatoes and the remaining mozzarella cheese.
  • Bake for 30 minutes.
  • Serve and enjoy.

Nutrition Facts : Calories 227 calories, Carbohydrate 5 g carbohydrates, Cholesterol 97 mg cholesterol, Fat 17 g fat, Fiber 1 g fiber, Protein 14 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 462 mg, Sugar 3 g, TransFat 0 g

EASY CRUSTLESS TOMATO PIE



Easy Crustless Tomato Pie image

Crustless tomato Pie is a delicious and beautiful low-carb side dish that is perfect for brunch, lunch, or dinner.

Provided by Sara

Categories     Brunch     Side Dish

Time 50m

Number Of Ingredients 10

4 tomatoes (sliced)
1-2 teaspoons salt
1 Tablespoon butter
1/2 cup onion (chopped)
1 clove garlic (minced)
1/2 teaspoon black pepper
2 Tablespoons fresh oregano (chopped)
6-7 leaves basil (chopped)
2 cups mozzarella cheese (shredded, plus extra for sprinkling over top)
2 eggs (beaten)

Steps:

  • Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.
  • Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
  • Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
  • Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
  • Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.
  • Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
  • Allow to sit 5-7 minutes before serving.

Nutrition Facts : Calories 120 kcal, Carbohydrate 5 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 488 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

EASY TOMATO PIE



Easy Tomato Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 21

1 piece Perfect Pie Crust, recipe follows, or 1 refrigerated pie crust (from a 14-ounce box)
All-purpose flour, for dusting
2 3/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 cup mayonnaise
1 large egg plus 1 yolk
2 teaspoons hot sauce, optional
8 ounces shredded sharp Cheddar
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon ground black pepper
3 scallions, chopped
4 1/2 teaspoons plain yellow cornmeal
Fresh herbs, such as dill, parsley or chives, for topping, optional
3 cups all-purpose flour
3/4 cup vegetable shortening, cut into small pieces
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
1 teaspoon kosher salt
1 large egg
1 tablespoon distilled white vinegar

Steps:

  • Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
  • Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
  • Preheat the oven to 425 degrees F.
  • While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
  • Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
  • Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
  • Top with additional herbs, if desired, then slice and serve.
  • Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
  • Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

CRUSTLESS TOMATO QUICHE



Crustless tomato Quiche image

Make and share this Crustless tomato Quiche recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup grated gruyere cheese
1 small onion, thinly sliced
2 plum tomatoes, thickly sliced
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
4 eggs
1 cup 2% evaporated milk
1/4 teaspoon salt
1 pinch cayenne pepper

Steps:

  • In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
  • Layer onion, then tomato slices over cheese.
  • Sprinkle basil over tomatoes.
  • Beat together eggs with milk, salt and pepper.
  • Slowly pour egg mixture over tomatoes.
  • Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

Tips:

  • Use ripe, juicy tomatoes for the best flavor.
  • If you don't have fresh basil, you can use 1/2 teaspoon of dried basil.
  • Don't overcook the tomatoes, or they will become mushy.
  • Serve the tomato pie warm or at room temperature.
  • You can add other vegetables to the pie, such as zucchini, spinach, or mushrooms.
  • If you want a cheesier pie, you can add 1/2 cup of shredded mozzarella cheese to the filling.
  • For a vegan version of the pie, use a plant-based milk and cheese substitute.

Conclusion:

Crustless tomato pie is a delicious and easy-to-make dish that is perfect for a summer meal. It is also a great way to use up leftover tomatoes. With its simple ingredients and fresh flavors, this pie is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this crustless tomato pie a try. You won't be disappointed!

Related Topics