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.
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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.
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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:
dawna says
This Tomato Pie is absolutely delicious. Made it this morning for breakfast as I have an overabundance of garden tomato's. Definitely a recipe that I will make over and over.
dawna says
Made your Tomato Pie this morning for breakfast as I have an overabundance of garden tomato's. Definitely a recipe that I will make over and over. Absolutely delicious.
B says
This was delicious. I love tomatoes and have been looking for a mayo free version, I love mayo but it sounds terrible in a tomato pie to me. But to be fair I’ve never tried a mayo tomato pie recipe. I used a combo of mozzarella, Gruyere and Parmesan cheese with dried herbs.
Pam says
Thanks so much!
Kim says
I made this last night and it was delicious! Could you post the nutrition information?
Pam says
Thanks so much, Kim. We're happy you loved it. It's our policy to not post nutrition information for our recipes due to so many variables being possible with ingredients, portion size etc. However, if you Google "recipe nutrition calculator" you will get several options for doing this yourself.
Bonnie says
I’ve made this three times using your recipe, and I love it!! The recipe is perfection.
Pam says
Thank you for your enthusiastic words!
Christine Roppel says
Hi Pam!
What do you think about making a green tomato pie?
Pam says
Hmmm.... interesting idea. Green tomatoes are so much more tart than ripe red ones. I would use different complementary flavors than we use in this recipe. Maybe a creamy goat cheese to counter the tart acidity?
Denise says
Pour egg mixture over completed layered tomatoes?
Denise says
Nevermind, between layers. Lol Got it
Julie says
I couldn't decide what to do with some tomatoes with bad spots, when I saw this post. So I tried it. The results were terrific. This will be a definite keeper for those summer tomatoes.
Pam says
Thanks so much for stopping by to let us know, Julie!
Sue says
Oh my…if you like tomatoes & cheese this recipe is for you! So easy & delicious. It’s simply summer in a pie pan!
Kathy says
This was absolutely delicious. I used dried oregano, fresh basil and a little dried thyme. Also used close to a pound of mozzarella and some Parmesan. It was amazing and we loved it! Thank you for the recipe!
Pam says
Thank you for stopping by to comment and give our recipe a star rating! It means a lot to us.
Dana J Beck says
Wow! Delicious! My husband and I loved it. I halved the recipe since there is only the two of us but I think we could have eaten the whole pie, it was so good! Thank you for the recipe.
Debbie Meservey says
I just made this delicious tomatoe pie for my husband's breakfast...I did add peppered bacon and mushrooms and one extra egg, to make it a main meal. It was soooooo yummy. Thankyou for sharing your wonderful recipe, I know we will be making this again and again
Pam says
Thanks so much for letting us know, Debbie!
Brenda says
it was delicious!!!
Pam says
Thank you Brenda!
Tina T says
I make this recipe all the time. I have tweaked it a bit. I add a pie crust and I add mushrooms and asparagus to the garlic and onions. Thank you so much!
Eileen Ralston says
My family keeps asking for it,it came out delicious, Its a keeper!
Pam says
Yay! Thanks so much Eileen. If you have time to leave a star rating we would appreciate it so much.