Crustless Tomato Pie (No Mayonnaise Recipe)
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Crustless tomato pie is a low-carb, gluten-free, and flavorful dish made with fresh tomatoes, ricotta cheese, and simple ingredients. It’s perfect for breakfast, brunch, lunch or even a light dinner. If you are searching for a healthier take on tomato pie, this recipe delivers with its creamy texture and fresh taste without the need for mayonnaise or crust.
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This recipe takes inspiration from the classic southern tomato pie, traditionally made with a pie crust and mayonnaise. Since warm mayonnaise isn’t our favorite, I swapped it out for creamy ricotta cheese. The result combines a crustless southern-style tomato pie and a savory quiche. It’s simple to make, naturally gluten-free, and incredibly versatile. If you love savory pies, don’t miss our impossible breakfast pie.
What you’ll love about this recipe
Here is what you will need
Ingredient List
How to make this tomato pie recipe
Preheat the oven to 375°F.
STEP 1: Wash, dry and slice the tomatoes. Lay them on a paper towel for 8 to 10 minutes to absorb excess moisture which will prevent a soggy tomato pie. Chop the onions and garlic, shred the mozzarella and measure the ricotta.
STEP 2: Heat the oil in a skillet, once it’s hot add the onions and garlic. Cook until fragrant and tender. Remove from the heat and cool for a few minutes.
STEP 3: Whisk the eggs in a bowl, then stir in the ricotta cheese until smooth. Once the onions and garlic have cooled off, stir them into the ricotta cheese mixture.
STEP 4: Pour the ricotta mixture into the pie pan and sprinkle half the mozzarella on top. Arrange tomato slices in a single layer over the mixture.
STEP 5: Remove the tomato pie from the oven and add the remaining mozzarella cheese to the top layer of tomatoes. Bake for a few minutes longer until the cheese melts. Garnish with fresh basil leaves and serve.
Tips & Tricks
- Thoroughly pat the tomato slices dry to remove the moisture and avoid a watery pie.
- Allow the pie to cool for 5 to 10 minutes before slicing; it makes slicing easier.
- Insert a knife into the center of the tomato pie, if it comes out clean the pie is fully cooked.
Variations
Get creative and tailor this crustless pie to your preferences:
- Caramelized onions – 1/4 to 1/2 cup of caramelized onions to the pie filling before layering with the tomatoes before baking.
- Add more vegetables – Mix sauteed mushrooms, zucchini or spinach to the pie filling before baking.
- Spicy – Stir in a teaspoon or two of diced jalapeno peppers, chili peppers or a few dashes of red pepper flakes.
- Cheese – Swap mozzarella for feta, parmesan, gruyere or provolone- try adding a middle layer of shredded cheese for extra creaminess.
- Herbs – Use any combination of your favorite fresh herbs such as parsley, oregano, cilantro or sage. Start with a tablespoon or two and go from there.
- Traditional – If you’re craving a classic version, you can make this tomato pie with a traditional pie crust, following the same steps for layering and baking.
What to serve with crustless tomato pie
Tomato pie can be served as main dish for any meal. We like it for breakfast with a side of homemade turkey sausage, or with a chopped salad, coleslaw for lunch or dinner. As a side dish, serve it with grilled chicken or pork.
How to store leftovers
- Refrigerate: Store leftover pie in an airtight container for up to 3 days.
- Reheat: Warm slices in teh oven at 350°F for 10–15 minutes, or enjoy cold straight from the fridge.
- Freezing is not recommended because of the moisture content in tomatoes.
Recommended Equipment
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Recipe FAQs
Yes, it is, as long as you can eat dairy products. Ricotta cheese and eggs add protein and hold the pie together. The tomatoes are low in calories, high in nutrients, and add a ton of flavor.
Yes! Any type of ripe tomato works well. Heirloom tomatoes, halved cherry tomatoes, or roma tomatoes are all good choices.
A quiche is typically made with an egg filling, this recipe for tomato pie is made with egg and ricotta cheese.
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Crustless tomato pie recipe
Equipment
Ingredients
- 1 cup ricotta cheese
- 2 eggs
- 1 cup mozzaerella cheese grated
- 1/4 cup minced onion about 1/2 of a small onion
- 1 clove garlic minced
- 3 to 4 medium sized tomatoes sliced
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375 degrees f. Mince the garlic and onions.
- Slice the tomatoes and arrange them in a single layer on a paper towel to absorb the excess moisture.
- Heat olive oil in a skillet over medium-high heat. Once the oil is hot, reduce to medium heat. Add the onions and garlic; cook until they begin to turn soft and remove them from the heat.
- Whisk the eggs together in a small mixing bowl, then whisk the cheese into the eggs.
- Add the cooked garlic and onions to the egg/ricotta mixture.
- Pour the mixture into a pie plate coated with oil; sprinkle with half of the mozzarella cheese and arrange the tomato slices in a single layer on top.
- Bake for 45 minutes.
- Remove the pie from the oven, sprinkle with the remaining cheese and bake 5 minutes longer to melt the cheese.
- Add fresh chopped basil and allow the pie to rest for 5 to 10 minutes before slicing.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I read in directions to add the mozzarella but list of ingredients does show it? Is it 1/2# of grated mozzarella?
Hi Linda! Thanks for your comment, I just updated the recipe to include 1 cup mozzarella cheese.