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    Home » Recipes » Quiches and Tarts

    By Carol Published: Sep 1, 2021 Modified: Sep 1, 2021 | This post may contain affiliate links. Please read my disclosure.

    Crustless Southern Tomato Pie

    Jump to Recipe
    4.63 from 24 votes
    1 hour 20 minutes

    Nothing says summer in the south more than a tomato pie! This Crustless Southern Tomato Pie is as easy as it gets and is perfect for a low-carb diet for any meal of the day.

    Serve with my Spicy Black-Eyed Pea Salad and Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle for a lovely Southern-inspired summer supper!

    Crustless Southern Tomato Pie in light blue pie pan garnished with fresh basil with a piece cut out and about to be served.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper:
    • How to Make Crustless Southern Tomato Pie:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions
    • Also crustless:
    • More tasty tomato tart and pie recipes!
    • Crustless Southern Tomato Pie
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    Why This Recipe is a Keeper:

    Southern Tomato Pie is a savory pie with a pastry base made with peak-of-summer tomatoes layered with cheese, mayonnaise and fresh herbs then baked.

    The exact origin of Southern Tomato Pie isn't exactly known but when the first recipe for it was published in Southern Living magazine in the 1970s, it became an instant classic.

    This crustless version cuts the carbs but still has all the flavor of the classic! And, if you want a crust, it's easy to add.

    Rather than baking or roasting the tomatoes first to prevent the pie from being watery, I salt and drain much of the water from the tomatoes on paper towels to preserve as much fresh summer tomato taste as possible. I also like the added texture of the fresh tomatoes against the creaminess of the cheese and mayonnaise.

    Let's make it!

    Photo of interior of Crustless Southern Tomato Pie.

    How to Make Crustless Southern Tomato Pie:

    Recipe Ingredients:

    Here’s everything you’ll need to make this tomato pie recipe along with how to prep. See the recipe card below for the exact quantities.

    Ingredients for Crustless Southern Tomato Pie on white marble background.

    Ingredient Notes:

    • Tomatoes: Use the best, most ripe summer tomatoes you have or can find. However, make sure they're still firm and not overly soft. I used beefsteak tomatoes but Roma (plum) tomatoes will work fine, too.
    • Garlic: Fresh is always best!
    • Cheeses: Feel free to vary the cheeses if you like but a proper Southern tomato pie always has cheddar cheese--sharp cheddar. I use extra-sharp white Cheddar with Mozzarella because I don't want the sharp cheese to overpower the tomatoes. Provolone or Monterey jack are great substitutes for Mozzarella.
    • Mayonnaise: If you can possibly find Duke's Mayonnaise, definitely use it! I've lived in the South for 26 years and didn't try Dukes until a year ago or so and now my husband and I are HOOKED! It has bit more of a vinegary edge than other brands that pairs perfectly with the tomatoes and cheese.

    Step-By-Step Instructions:

    • Gather and prep all the ingredients.
    • Spray or lightly oil a round baking dish.
    • Slice the tomatoes and give them a generous salting on both sides.
    • Line a baking sheet with 2-3 layers of paper towels then place the tomatoes on the paper towels in a single layer. (You can also do this on any flat surface. I like a baking sheet because I can move them if necessary.)
    • Let that sit for 30-45 minutes or so.
    Tomato slices on paper towel-lined baking sheet.
    • Then, grab another layer or two of paper towels and place it over the tomatoes and gently dab them dry. If the tomatoes are super watery, you may want to repeat with dry paper towels a second time.
    Tomatoes on paper towel-lined baking sheet with paper towels blotting tomatoes dry.
    • Combine 1 cup of each cheese (reserving the remaining ¼ cup each for the top), mayonnaise, eggs, garlic and black pepper to preference.
    Mayonnaise and cheese mixture in glass bowl with two small bowls of cheese.
    • Then start layering. Spread a small amount of the cheese/mayo/egg combination on the bottom of the prepared baking dish.
    • Sprinkle on one third of the scallion...
    First layer of mayonnaise and cheese mixture for tomato pie in blue pie pan.
    • Top with the first layer of tomatoes, more of the cheese/mayo/egg combination, scallion and torn basil leaves.
    First layer of tomatoes for tomato pie in blue pie pan.
    First full layer of Crustless Southern Tomato Pie in blue pie pan.
    • Repeat the layers ending with the third layer of tomatoes then top with the remaining ½ cup cheese.
    • Bake and you're in for some serious deliciousness!
    Crustless Southern Tomato Pie in light blue pie pan after being baked.
    • Let the pie stand for 10-15 minutes before cutting it into wedges.
    Crustless Southern Tomato Pie in pie pan with piece on pie server about to be served.
    Crustless Southern Tomato Pie in pale blue pie pan with piece removed.

    Enjoy!

    Chef Tips and Tricks:

    • To add a touch of smokiness and more texture to the pie, add some cooked, crisp bacon.
    • To save time, use preshredded cheese.

    Frequently Asked Questions

    Can I assemble Crustless Southern Tomato Pie ahead of time and then refrigerate it?

    I don't recommend it. No matter how much you drain tomatoes, there always seems to be more liquid that seems to come from nowhere and it will dilute the flavor of the mayonnaise.

    Can you reheat tomato pie?

    Although I don't recommend assembling ahead of time and refrigerating, Crustless Southern Tomato Pie reheats very well. Just place a wedge in a small baking dish or on aluminum foil and reheat for 15-18 minutes at 350 degrees.

    How would I add a crust if I want to do that?

    Place the crust in the prepared baking dish. Place a sheet of parchment paper over the crust then fill with pie weights or something like old beans or rice then blind bake at 375 degrees for 20-25 minutes. Let cool before filling.

    Can you freeze tomato pie?

    I wouldn't recommend it because of the creamy texture.

    Also crustless:

    • Crustless Spinach Artichoke Jalapeno Quiche
    • Crustless Quiche with Sausage Bacon and Ham
    • Spicy Baked Denver Omelet

    More tasty tomato tart and pie recipes!

    • Mini Southern Tomato Pies
    • Roasted Cherry Tomato Tart with Herbed Ricotta
    • Tomato Ricotta Tart with Basil Pesto
    • Tomato and Corn Pie with Fresh Basil

    Get all my savory pie, quiche and tart recipes here! Savory Pie, Quiche and Tart Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Crustless Southern Tomato Pie in light blue pie pan garnished with fresh basil with a piece cut out and about to be served.

    Crustless Southern Tomato Pie

    4.63 from 24 votes
    By: Carol | From A Chef's Kitchen
    Nothing says summer in the south more than a tomato pie! This Crustless Southern Tomato Pie is as easy as it gets and is perfect for a low-carb diet for any meal of the day. Serve with my Spicy Black-Eyed Pea Salad and Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle for a lovely Southern-inspired summer supper!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 45 mins
    Cook Time 35 mins
    Total Time 1 hr 20 mins
    Course Quiches and Tarts
    Cuisine American
    Servings 6
    Calories 339 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan
    • Glass Mixing Bowls
    • Deep Dish Pie Pan
    • Pie Server

    Ingredients
      

    • Nonstick cooking spray - or oil for the pie pan
    • 5 medium round tomatoes
    • Salt
    • 1 ¼ cup shredded Mozzarella cheese - divided
    • 1 ¼ cup shredded white Cheddar cheese - divided
    • ½ cup mayonnaise - preferably Duke's
    • 2 large eggs
    • 4 cloves garlic - minced
    • Freshly ground black pepper - to preference
    • 1 bunch scallions - (5-6 small scallions) white and light green part only, finely chopped
    • 2 sprigs fresh basil - torn into pieces

    Instructions
     

    • Preheat oven to 375 degrees. Spray a deep pie pan with cooking spray or brush with olive oil. Set aside.
    • Slice the tomatoes into approximately ¼ to ⅓-inch slices. Discard the tops of the tomatoes.
    • Line a rimmed baking sheet with two layers of paper towels or a thick, clean kitchen towel. Generously salt both sides of the tomatoes then place on the prepared baking sheet to drain for approximately 30 minutes. (This can also be done on any flat surface.)
    • Place dry paper towels or a clean, dry kitchen towel over the tomatoes and blot dry with gentle pressure to get as much moisture out as possible.
    • Combine 1 cup of the mozzarella, 1 cup of the white cheddar, mayonnaise, eggs, garlic and black pepper to preference in a small bowl.
    • Spread approximately ⅓ cup of the cheese combination on the bottom of the prepared baking dish.
    • Layer ⅓ of the tomatoes over the cheese combination, slightly overlapping the tomatoes.
    • Spread half of the remaining cheese combination over the first layer of tomatoes. Sprinkle with half of the scallions and tear the leaves from one sprig of the basil into pieces and distribute evenly.
    • Place a second layer of tomatoes over the cheese/scallions/basil followed by the remaining cheese/scallions/basil.
    • Top with the remaining tomatoes and sprinkle with the remaining cheese.
    • Bake for 35-40 minutes or until the cheese is lightly browned, bubbling and the center is at least 165 degrees when a thermometer is inserted. Let stand 10-15 minutes before cutting into wedges.

    Notes

    To add a touch of smokiness and more texture to the pie, add some cooked, crisp bacon.  Use pre-shredded cheese to save time.
    TO REHEAT LEFTOVERS:  Place a wedge in a small baking dish or on aluminum foil and reheat for 15-18 minutes at 350 degrees.
     

    Nutrition

    Serving: 1 | Calories: 339kcal | Carbohydrates: 6g | Protein: 14g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 441mg | Potassium: 331mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1425IU | Vitamin C: 16mg | Calcium: 316mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Quiches and Tarts

    Reader Interactions

    Comments

    1. Mary Smith says

      August 29, 2022 at 7:04 pm

      3 stars
      Hi Carol, made the tomato pie for dinner and I didn’t find the combination of cheeses especially flavorful. I’m not sure if it was because I used my favorite mayonnaise Hellman’s instead of Duke’s, but I felt like it needed something... maybe I’ll try fontina or guyere next time. The consistency was perfect just felt something was missing.🤔

      Reply
      • Carol says

        August 30, 2022 at 6:38 am

        Hi, Mary, Thanks so much for your feedback and sorry to hear that. Perhaps try a sharp cheddar and Duke's really is good. Gruyere is a good choice, too. Hope you try it again and this recipe is receiving really good ratings. Thanks again!

        Reply
    2. Katy Dooley says

      June 02, 2022 at 2:01 pm

      5 stars
      This was so insanely good. It was a little bit of a lighter version and a perfect summer dish. I didn’t even miss the crust; the cheese did it all. Thank you for this great recipe!!! Can’t wait to make it all summer.

      Reply
      • Carol says

        June 02, 2022 at 7:16 pm

        Hi, Katy, Thanks so very much and so glad you enjoyed! I'm looking forward to making this myself all summer long, too. Thanks again!

        Reply

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