This crustless tomato pie is a simple and tasty dish packed with fresh tomatoes, cheese, and herbs. It’s a great low-carb option that’s full of flavor!
I love how easy it is to whip this up. Just slice the tomatoes, mix in some cheese, and bake. It’s perfect for those days when I want something light and cheesy! 🥧🍅
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes are key to this dish. They bring sweetness and moisture. If fresh tomatoes aren’t in season, you can use canned diced tomatoes (drain them well) or sun-dried tomatoes for a stronger flavor.
Cheese: I recommend shredded mozzarella for its meltiness, paired with sharp cheddar for flavor. You can also use Monterey Jack or Gouda as a substitute. For a lower fat option, try reduced-fat cheese.
Mayonnaise: This adds creaminess to the mix. You could swap it with Greek yogurt for a healthier twist, which will still keep it creamy but adds more protein.
Fresh Herbs: Fresh basil is delightful here! If you don’t have it, dried basil works too. Other herbs like thyme or parsley can be great alternatives based on your taste preferences.
How Do I Get the Right Texture Without a Crust?
The secret to a great crustless pie is in managing moisture from the tomatoes. Here’s how to ensure the right texture:
- Start by salting the sliced tomatoes and letting them sit to draw out moisture. This prevents a soggy pie.
- After 10-15 minutes, pat them dry to remove excess liquid before layering.
- Add a good mix of cheeses and the egg mixture to help bind everything together and crisp up during baking.
- Let the pie cool for about 10 minutes after baking. This helps it set up better and makes slicing easier.
With these tips, you’ll have a flavorful and satisfying crustless tomato pie each time! Enjoy your cooking! 🍅
Easy Low-Carb Crustless Tomato Pie
Ingredients:
- 4 large ripe tomatoes, sliced
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 3 large eggs
- ½ cup mayonnaise
- ¼ cup chopped fresh basil (or 1 tablespoon dried basil)
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- Optional: ¼ teaspoon red pepper flakes for a bit of spice
Time Estimate:
This recipe will take about 15 minutes to prepare and 35-40 minutes to bake, making the total time approximately 1 hour. Perfect for a healthy side dish or light main meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Make sure to lightly grease a 9-inch pie dish or baking dish with cooking spray or butter so that your pie won’t stick.
2. Prepare the Tomatoes:
Take your sliced tomatoes and place them on paper towels or a wire rack. Sprinkle lightly with 1 teaspoon of salt. Allow them to sit for about 10-15 minutes to draw out excess moisture. After that, gently pat the tomatoes dry with more paper towels; this will help you avoid a soggy pie.
3. Mix the Egg Mixture:
In a medium bowl, whisk together the eggs, mayonnaise, minced garlic, black pepper, oregano, and basil until everything is well combined. This creamy mixture is what makes the pie delicious and helps bind the ingredients together!
4. Layer the Cheese:
Spread half of the shredded mozzarella and cheddar cheese evenly across the bottom of your prepared dish. This will serve as a lovely cheesy foundation for your pie.
5. Add the Tomato Layer:
Layer the sliced tomatoes right on top of the cheese base evenly. Make sure to distribute them nicely so every bite has that tomato goodness!
6. Pour the Egg Mixture:
Now, pour the egg and mayo mixture over the tomatoes, spreading it evenly to coat everything beautifully.
7. Finish with Cheese:
Sprinkle the grated Parmesan cheese and the remaining mozzarella and cheddar cheese over the top layer. This will create a lovely, golden crust as it bakes.
8. Bake the Pie:
Place your pie into the preheated oven and bake for about 35-40 minutes. You’ll know it’s ready when the pie is set and the top is golden brown—so mouthwatering!
9. Let It Rest:
Once baked, carefully remove the pie from the oven and let it stand for about 10 minutes before slicing. This will help it set a bit more, making it easier to serve.
Enjoy your delicious crustless tomato pie! It’s a fantastic low-carb dish that goes perfectly with a fresh green salad or on its own as a light meal! 🌿🍅
FAQ for Easy Low-Carb Crustless Tomato Pie
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can use canned tomatoes if fresh ones aren’t available! Just make sure to drain them thoroughly to reduce excess moisture, which can make the pie soggy.
How Do I Store Leftovers?
Store any leftover tomato pie in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or warm it in an oven at 350°F (175°C) until heated through.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables such as bell peppers, spinach, or onions. Just make sure to sauté them beforehand to reduce moisture and enhance their flavor!
How Can I Make This Dairy-Free?
To make a dairy-free version, substitute the cheeses with dairy-free cheese options and use a plant-based mayo. Ensure that your vegetables are also dairy-free for a complete dish!
