Tomato pie is a delicious and beautiful side dish that would perfectly complement brunch, lunch, or dinner. With fresh herbs and mozzarella cheese, it has an Italian flair that will dress up the rest of the meal.
Jump to:
The idea of a low carb tomato pie is born
On a trip to explore the culinary culture of the South Carolina Lowcountry, Mom and I ate brunch at the darling Lowcountry Produce Market & Café.
In the middle of the space, there were glass cases filled with beautiful pastries, quiches, and pies and the tomato pie immediately caught my eye.
A tomato pie is naturally beautiful and really does go with just about anything. I knew I had to make one as soon as I got home.
In thinking about how I wanted to make it, I thought of our Crustless Squash Pie, which has been a reader favorite since we published it in 2017.
The squash pie and this Crustless Breakfast Quiche are beloved for their bright colors, their heartiness, and their low-carb appeal. Why not make this one the same way? I knew I wanted it to be a healthy, flavorful tomato pie recipe above all else.
Is it just crustless tomato quiche?
No. While eggs do hold the whole thing together, they are not the base ingredient like they are in a quiche. Fresh tomatoes are the star here!
With herbs and mozzarella cheese the squash pie has an Italian twist, too. If you love those flavors, be sure to hop over to our Baked Tomato Slices with Parmesan and San Marzano Sauce, which is a simple sauce made with either fresh or canned San Marzano tomatoes. If you have some extra tomatoes left over, easy Summer Slaw and tasty Marinated Tomatoes make great side dishes.
(For a fun quick look at this recipe be sure to watch the web story version here.)
In spite of the Italian flavors and the low-carb flair, this is, at its very heart, a southern tomato pie. It's just been made healthier by leaving off the crust and leaving out the mayonnaise, and made a little more interesting with the addition of herbs and cheese.
To read more about how southern food is heading in a healthier direction you'll want to check this out.
The main difference between our crustless squash pie and this tomato pie is that, since tomatoes are so much more tender than squash, you're not going to cook them with the onions and garlic.
Instead, you're going to put the pie together in layers. It really is so easy and makes such an impression on the buffet table.
Best tip for a perfect tomato pie with video:
In the recipe we show you how to lay the tomato slices out flat, add salt, and let them sit a few minutes. The salt draws out the excess liquid.
Pat the slices dry with a paper towel on each slide. This ensures you end up with a perfect pie (not soggy)! Watch the video for further details.
This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission. It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.
Do you love watching cooking videos? Subscribe now to our YouTube Channel!
A few items you may need:
- A scalloped pie pan like ours
- A mini chopper for the garlic
Southern Food Then and Now is all about the history, origins and future of southern food. You'll want to read that next!
📖 Recipe
Easy Crustless Tomato Pie
Ingredients
- 4 tomatoes sliced
- 1-2 teaspoons salt
- 1 Tablespoon butter
- ½ cup onion chopped
- 1 clove garlic minced
- ½ 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
Instructions
- 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 ¼ 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.
Video
Notes
Nutrition
If you're into low carb, Keto friendly sides, you'll want to check out this Broccoli Casserole and Keto Squash Casserole. They check all the boxes.
If you love all things Mexican-inspired (like we do) but you're watching carb intake be sure to add this recipe to your list to make soon: Low Carb Enchiladas are so delicious they'll never guess they're so healthy.
Here are some more of our favorite recipes:
Stelisa says
Do you have the nutrition info for this?
Debbie Holley says
I have seen 2 requests for nutrition information. Both times there was no reply. I too would like the carb count or nutritional info. PLEASE
Jennifer says
If 6 servings in pie it’s 84 calories and 4.7g carbs
If eat 1/4 of pie It’s 126 calories and 7.1 g carbs
Use your own recipe nutrition calculator for and recipes
Pam says
Ladies, Sometime back nutritional information was added. We are gradually getting it added to all of our recipes. Thanks for stopping by!
Lindsey says
Easy, delicious, and way less calories than the traditional!!
Pam says
Yes! Thank you for your nice comment, Lindsey!
Laura B Simpson says
I made this last night as a side to Meatloaf and had a salad--and WOW! This was deeeee-licious! Can't wait to make it again, 5 out of 5 diners said they loved it. Made exactly as recipe was stated. I'm thinking you could add pepperoni or sausage to this as well and you'd have a great low-carb pizza alternative. Make with confidence with all those extra tomatoes coming on in July!!
Pam says
Thanks so much for letting us know, Laura! So happy y'all loved it.
Val says
This looks delicious! I’m a little hesitant over the addition of eggs, generally tomato pie in the south contains mayo, and no eggs. I wonder if they do the same job? This looks like a good lower fat, low carb version.
Pam says
I couldn't say that the eggs do the same job as the mayo, though I think it would be close - mayo does have egg in it. In the case of our recipe the egg is what holds it together. I hope you will give a try.
Donn says
Added 1/4 c Mayo, left out onions and garlic- substituted green onion and 1 t garlic olive oil, added fresh spinach over tomatoes when layering.
Turned out delicious!! My hubby loved!
Anna Schultz says
Made this Crustless Tomato Pie today. It was wonderful! Thank you so much for posting this recipe!!
Pam says
Thank you for letting us know Anna!
Soni says
You don’t say what to do with egg, cheese and herb combo
Pam says
Yes, Soni. Please check step #5 in the recipe. It's referred to as "the cheese mixture"
ANN says
The recipe does not say what to do wirh egg, cheese mixture after you mix in the onions etc. When do you add it?
Pam says
Hi Ann, Thanks for writing. Yes, the recipe tells you what to do with the cheese mixture in Step 5. Please check again - I'm sure you'll see it.
Deb says
Liked the concept and would make again with changes. I used shredded mozzarella and it was too chewy. Next time I would use a blend of other cheeses including cheddar or Parmesan. I like someone else’s idea of adding Zucchini .
Pam says
Thanks, Deb. We actually have a recipe for Crustless Squash Pie which uses zucchini and/or yellow squash. Be sure to check that one out.
Deb says
Loved the concept but did this with leftovers so would make with these edits.
I kept it in pie dish but lifted it and added parmesan to bottom to make a crust and then added sharp cheddar to top. Nuked for a bit to take chill off and then broiled. Thumbs up from hubby
vanessa says
This is so good! I've made it twice already, and both times it was amazing!
This is a perfect recipe for this time of the year when tomatoes are so abundant, plus, so easy to make!
Thanks for the recipe!
Janet E Runyon says
There's no nutritional info for this recipe. Can you please tell me how much sodium is in a serving?
Erin says
This was my first tomato pie and holy moly! It was amazing!!! I ended up doing 1 cup of mozzerella and 1 cup of Gruyere cheese (needed to use it up), and it was perfect!
So happy to have found you - I am also in Georgia!
Pam says
Yay! Thanks for letting us know Erin!
RHODA McMurtray says
Easy to make and delicious!
Jan Wooden says
This crustless tomato pie recipe is a wonderful keeper! So very tasty . Husband loves it as much as I do. I sprinkled some Parmesan cheese on the top for added flavour.. The best recipe I’ve ever tried. Thank you so very much for sharing.
Pam says
Wow! Thank you so much Jan!
Danielle says
This is simple and fantastic! I've made this 3 times now. The first time I gave some to my brother and sister-in-law and my brother practically begged me to make more for him. I made him a double batch and gave it to him today. You can have it hot or cold and it's yummy either way.
Pam says
Thanks so much for stopping by and letting us know, Danielle!