Crustless Southern Tomato Pie

4.71 from 44 votes

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

Prep Time45

Cook Time35

Total Time1 20

Course: Quiches and Tarts

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Author: Carol Borchardt

Equipment

Ingredients

Nonstick cooking spray or oil for the pie pan
5 medium round tomatoes
Salt
1 1/4 cup shredded Mozzarella cheese divided
1 1/4 cup shredded white Cheddar cheese divided
1/2 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 1/4 to 1/3-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 1/3 cup of the cheese combination on the bottom of the prepared baking dish.
Layer 1/3 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

SUBSTITUTIONS:

For a touch of smokiness and more texture to the pie, add some cooked, crisp bacon.
Provolone or Monterey jack are great substitutes for Mozzarella.

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