Easy Crustless Tomato Pie Recipe
This Easy Crustless Tomato Pie Low Carb recipe delivers the quintessential taste of summer in a simple, satisfying dish. By skipping the traditional biscuit crust, you get a savory, cheesy bake where juicy tomatoes, fresh herbs, and melted mozzarella truly shine. After extensive testing, I’ve found this method not only cuts carbs but also concentrates the tomato flavor beautifully, making it a foolproof side or light main course you’ll make on repeat.
PrintEasy Crustless Tomato Pie
Ingredients
Scale
- 4 tomatoes (sliced)
- 1–2 teaspoons salt
- 1 Tablespoon butter
- 1/2 cup onion (chopped)
- 1 clove garlic (minced)
- 1/2 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 1/4 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.
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