Crustless Tomato Pie (No Mayonnaise Recipe)

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A healthier tomato pie that's low carb and mayonnaise free. It's simple to make - ready in an hour!

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.

Baked crustless tomato pie in a white pie plate

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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


  • Healthy and Low Carb – Packed with protein from eggs and ricotta, this pie skips unnecessary carbs from a crust.
  • Simple Ingredients: Prepared with fresh products and pantry staples.
  • Quick and Easy – This is an easy recipe to prepare and cook – ready in an hour.

Here is what you will need

a picture of the ingredients needed to make a crustless tomato pie with tomatoes, ricotta cheese, onion, garlic, eggs, basil, mozzarella cheese


  • Ricotta Cheese
  • Tomatoes
  • Mozzarella Cheese
  • Eggs
  • Onion or Onion Powder
  • Garlic or Garlic Powder
  • Olive Oil or Avocado Oil
  • Fresh Basil Leaves for Garnish

How to make this tomato pie recipe

Preheat the oven to 375°F.

tomato slices on a paper towel to absorb moisture before adding to tomato pie

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.

process step 2: onions and garlic cooking in a skillet

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.

Tomato pie filling ricotta and cheese mixed in a glass bowl

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.

Process step 4, ricotta cheese mixture in pie plate with mozzarella cheese shreds on top.

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.

final step tomato pie baked with mozzarella cheese on top

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.
tomato pie overhead with a white plate on the side

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.

a slice of tomato pie on a white plate with a fork

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.

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Is this tomato pie recipe healthy?

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.

Can I use different types of tomatoes for this recipe?

Yes! Any type of ripe tomato works well. Heirloom tomatoes, halved cherry tomatoes, or roma tomatoes are all good choices.

What is the difference between a quiche and tomato pie?

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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Baked crustless tomato pie in a white pie plate

Crustless tomato pie recipe

A healthier tomato pie that's low carb and mayonnaise free. It's simple to make – ready in an hour!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Side Dish Recipes
Cuisine: American
Keyword: crustless tomato pie, low-carb tomato pie
Servings: 4
Calories: 150kcal
Author: Anne

Crustless tomato pie recipe

Scale this Recipe 4

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

Substitutes:
Swap garlic for 1/4 teaspoon garlic powder
Replace onion with 1/4 teaspoon onion powder
 
 
Store leftover tomato pie in an airtight container for up to three days. Enjoy leftover pie cold or heat it up in the oven at 350 degrees for 15 minutes.
This recipe can easily be adjusted to serve two: use half of the ingredients and a smaller pie plate.
See post above for tips and variations

Nutrition

Serving: 1 | Calories: 150kcal | Carbohydrates: 10g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 112mg | Sodium: 103mg | Fiber: 2g | Sugar: 4g

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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2 Comments

  1. I read in directions to add the mozzarella but list of ingredients does show it? Is it 1/2# of grated mozzarella?