Crustless Tomato Pie Recipe: A Summer Garden Delight (Print Version)

Crustless Tomato Pie Recipe: Your easy summer favorite! Fresh tomatoes, herbs & cheese baked into a light, savory pie. A delicious meal youll want often.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 4-5 medium ripe Fresh Tomatoes (mix of Romas and heirlooms works great)
02 - 3 Large Eggs
03 - 1 cup Whole Milk
04 - 2 cups Shredded Cheese Blend (mozzarella and cheddar)

→ Flavor Boosters

05 - 1 small Sweet Onion, finely diced
06 - 2-3 cloves Garlic, minced
07 - 1/4 cup Fresh Basil, chopped
08 - 1 tbsp Fresh Thyme, leaves removed

→ Seasonings

09 - 1 tsp Salt (plus more for draining tomatoes)
10 - 1/2 tsp Black Pepper

→ Optional Extras

11 - Pinch of Red Pepper Flakes
12 - 2 tbsp Grated Parmesan Cheese (for topping)

# Instructions:

01 - First things first, get those tomatoes ready for your Crustless Tomato Pie Recipe! Slice them about a quarter-inch thick. Now, this is crucial: lay them out on a few layers of paper towels, sprinkle with a little salt, and let them sit for at least 30 minutes, even an hour if you have the time. You’ll be amazed how much water they release. I always forget this step and end up with a watery pie, so learn from my mistakes! Gently blot them dry before moving on. You want all that extra moisture gone, trust me.
02 - While your tomatoes are doing their thing, grab a skillet and heat a little olive oil over medium heat. Toss in your diced sweet onion and let it soften, about 5-7 minutes, until it's translucent and smells absolutely divine. Then, add the minced garlic and cook for just another minute until fragrant – don't let it burn, that's a sad smell! This step builds such a lovely flavor base for your Crustless Tomato Pie Recipe. I always love how the kitchen starts to smell at this point, so comforting.
03 - In a large bowl, whisk together your large eggs, whole milk, a good pinch of salt, and a generous grind of black pepper. You want it light and airy, so really get in there with that whisk! This mixture is what will bind everything together into a lovely, custardy pie. I once didn't whisk enough, and the eggs settled at the bottom – oops! Make sure it’s well combined, no streaks of egg yolk hiding.
04 - Now for the fun part! Lightly grease a 9-inch pie dish. Start with a single layer of your dried tomato slices on the bottom. Sprinkle a third of your shredded cheese blend over the tomatoes, then half of the sautéed onion and garlic mixture, and a sprinkle of fresh basil and thyme. Repeat this layering, finishing with a final layer of tomatoes and the remaining cheese. This organized chaos creates all those yummy layers in your Crustless Tomato Pie Recipe.
05 - Carefully pour your egg and milk mixture evenly over the layered tomatoes and cheese. Make sure it seeps down into all the nooks and crannies. If you're using red pepper flakes or Parmesan, this is the time to sprinkle them over the top for that extra bit of flavor and texture. I sometimes gently tap the dish on the counter to help the liquid settle. It's a delicate dance, but so worth it for the final result of your Crustless Tomato Pie Recipe.
06 - Pop your pie dish into a preheated oven at 375°F (190°C) and bake for about 40-50 minutes. You’re looking for a beautiful golden-brown top, and for the center to be set – no jiggle! A knife inserted into the center should come out clean. My kitchen smells incredible right about now, and I just love watching that cheese bubble. Let it cool for at least 10-15 minutes before slicing; it helps it set up properly. Enjoy your homemade Crustless Tomato Pie Recipe!

# Notes:

01 - Always, always drain your tomatoes! It's the #1 mistake I made, leading to a soggy pie.
02 - Reheat leftovers gently in a toaster oven for the best texture.
03 - If fresh herbs aren't available, use about 1 tsp dried for every 1 tbsp fresh, but fresh is truly best.
04 - A simple green salad with a zesty vinaigrette is my favorite pairing for this pie.

# Tools You'll Need:

01 - 9-inch pie dish
02 - large skillet
03 - whisk
04 - cutting board
05 - knife

# Nutrition Facts (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 15-20g
Protein: 15-20g

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