Easy Crustless Southern Tomato Pie (low carb)
When your garden is overflowing with fresh tomatoes, there’s no better way to savor the harvest than in a mouthwatering Southern tomato pie. This one skillet dish is the perfect go-to dinner for those busy summer days spent outdoors—it’s quick, easy, and doesn’t require thawing meat or piling up extra dishes.
The best part? This recipe is crustless, making it a delicious low-carb dinner option. However, if you prefer, you can easily add a traditional pie crust. The thin layers of tomatoes, creamy cheesy filling, sautéed squash, sweet onions, and fresh herbs come together for a satisfying meal that fills you up without weighing you down.
What is Southern Tomato Pie?
A Southern tomato pie is a savory pie made with fresh, juicy tomatoes layered in a cheesy filling, often baked in a pie crust. This classic Southern tomato pie is typically filled with a rich egg and cheese mixture and topped with melted cheese.
While this recipe is a crustless version for a low-carb alternative, you can certainly opt for a traditional pie crust if you prefer!
The key to a successful tomato pie lies in thinly slicing your tomatoes and then letting them “sweat” our the excess moisture to prevent making a soggy tomato pie.
Whether you are using fresh garden tomatoes or locally grown tomatoes, this dish is a great way to enjoy all of the flavors of summer.
Why You Will Love This Tomato Pie
This crustless tomato pie recipe is the perfect way to use up all the delicious, ripe tomatoes that summer brings! While most Southern tomato pies don’t include other veggies, this one packs a powerful punch of fresh produce, giving you a boost of nutrition and helping you make the most of your garden’s bounty.
Layers of heirloom tomatoes, yellow squash, and sweet onions are perfectly combined with a creamy cheese filling for a rich, savory dish that’s both comforting and light.
This tomato pie also stands out because multiple colors of tomatoes are layered together to create a robust flavor combination that is out of this world. The colors of the tomatoes aren’t just for looks—each one brings a unique flavor to the dish.
The yellow tomatoes add a fruity, sweet flavor, while the traditional red tomatoes offer a familiar taste. Finally, purple tomatoes lend a rich, smoky flavor that is simply sensational.
With the combination of different tomatoes and a blend of cheeses, the pie is full of flavor without the heaviness of a crust. And with no crust, it makes for a beautiful, low-carb side dish (or meal) that you can enjoy guilt-free.
Plus, the golden-brown top and the optional buttered breadcrumbs add an irresistible crunch to this already-delicious pie.
Essential Ingredients for the Best Tomato Pie:
To create the perfect tomato pie, choosing the best quality ingredients is essential.
- Fresh Tomatoes: Look for the best tomatoes you can find—out-of-season hothouse tomatoes just won’t give you the great flavor this dish deserves. I prefer vine-ripened, large, firm tomatoes in a mix of purple, red, and yellow varieties for the most flavorful experience. (If you’re a gardener, my favorite varieties for this mix are Cherokee Purple, Dr. Wyche’s Yellow, and Trip L Crop Red.)
- Fresh Squash and Sweet Onions: These add both texture and sweetness, while a blend of shredded cheddar, cottage cheese, and mayonnaise forms a creamy and flavorful egg mixture.
- Farm Fresh Eggs: While any eggs will do, I really love using my farm-fresh, golden yellow yolk eggs whenever I can. The taste and nutrition are out of this world.
- Mayonnaise: I like to use a good-quality mayonnaise in this recipe, preferably my own homemade mayo made with my farm-fresh eggs, avocado oil, Dijon mustard, salt, and a splash of vinegar. Any store-bought mayo will do in a pinch, though!
Ingredients:
For the Pie:
- 6 vine-ripened slicer tomatoes of your choice (try a mix of purple, red, and yellow for the best flavor)
- 1-2 yellow squash, thinly sliced
- 1 small sweet onion, thinly sliced
For the Cheese Filling:
- 2 cups shredded cheddar cheese
- 2 large eggs
- 2/3 cup mayonnaise
- 2/3 cup cottage cheese
- 1 tablespoon Herbs de Provence
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Topping (Optional):
- 1/3 cup shredded cheddar cheese (reserved for topping)
- 2 tablespoons melted butter (optional)
- 1/4 cup Italian breadcrumbs (optional)
Instructions:
Prepare the Tomatoes:
- Slice the tomatoes into 1/4-inch thick rounds. Layer paper towels on a baking sheet. Lay the tomato slices out on layers of paper towel in a single layer and sprinkle liberally with salt.
- Let them sit for at least 10-20 minutes to sweat and release their juices. This helps prevent a watery pie and ensures your tomato pie won’t turn soggy.
Cook the Squash and Onions:
- While the tomatoes are sweating, heat a drizzle of olive oil in a cast-iron skillet (or oven proof skillet) over medium heat. Add the sliced yellow squash and onions, and sauté for about 5 minutes, stirring occasionally.
- You want them to caramelize and develop a rich, golden brown color.
Prepare the Cheese Filling:
- In a separate bowl, mix together the shredded cheddar cheese, eggs, mayonnaise, cottage cheese, Herbs de Provence, garlic powder, salt, and pepper to create a smooth, creamy egg mixture.
- Reserve 1/3 cup of cheddar cheese for topping the pie.
Assemble the Pie:
- Remove half of the sautéed squash and onion mixture from the skillet and set it aside. Begin layering the crustless pie directly in the skillet.
- Start with a layer of tomatoes over the squash mixture, followed by half of the cheese filling. Repeat the layers with the remaining squash and onions, tomatoes, and cheese mixture.
- Finish with the remaining cottage cheese mixture and a sprinkle of the reserved shredded cheddar cheese.
Bake:
- Preheat your oven to 350°F (175°C). Bake the pie for 25 minutes, or until the top is golden brown and bubbly.
- Cool and Serve:
- Allow the pie to cool for at least 10-20 minutes before serving to set up properly.
- If desired, melt butter and toss the breadcrumbs to sprinkle on top for an extra crunch, or leave them off for a low-carb version.
Garnish with fresh basil leaves for a beautiful finishing touch.
How to Serve Tomato Pie
Tomato pie is best enjoyed fresh from the oven while it’s still warm.
It pairs beautifully with a light side salad, some crusty bread, or just a glass of good ole sweet tea.
This savory pie is a fantastic side dish, but we usually serve it as a main course for lunch or dinner.
For an extra burst of flavor, top with fresh basil leaves or other herb of your choice.
Can You Freeze Tomato Pie?
Unfortunately, you can’t freeze tomato pie. The fresh tomatoes would become mealy in texture after freezing and thawing, which would negatively impact the taste and consistency.
This crustless Southern tomato pie is best enjoyed fresh but can be refrigerated for up to 3 days. Simply reheat in the oven or microwave before serving.
Printable Recipe Card
Easy Crustless Southern Tomato Pie (low carb)
Ingredients
For the Pie:
- 6 vine-ripened slicer tomatoes purple, red, yellow
- 1-2 yellow squash thinly sliced
- 1 small sweet onion thinly sliced
For the Cheese Filling:
- 2 cups shredded cheddar cheese
- 2 large eggs
- 2/3 cup mayonnaise
- 2/3 cup cottage cheese
- 1 tablespoon Herbs de Provence
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Topping (Optional):
- 1/3 cup shredded cheddar cheese reserved for topping
- 2 tablespoons butter optional
- 1/4 cup Italian breadcrumbs optional
Instructions
Instructions:
- Slice tomatoes and lay on paper towels to sweat for at least 10-20 minutes.
- Heat olive oil in a skillet, sauté squash and onions until golden brown (about 5 minutes).
- In a bowl, mix the cheese filling ingredients until smooth.
- In a cast-iron skillet, layer half the squash and onions, then a layer of sliced tomatoes, followed by half the cheese mixture. Repeat the layers.
- Top with reserved shredded cheddar and bake at 350°F for 25 minutes or until golden brown.
- Cool for at least 10-20 minutes before serving. Optionally top with buttered breadcrumbs or serve as is.
Notes
- You can use a blend of cheeses in place of the cheddar.
- Salting and sweating the tomatoes properly is essential to avoiding a watery pie.
- If you prefer a crust, this tomato pie can also be baked in a traditional pie crust.
Other Tomato Recipes You May Enjoy
If you love fresh tomatoes, here are some other tomato-centric recipes that are sure to delight:
Learn How to Grow Your Own Delicious Tomatoes:
- Tomatoes 101- Everything you need to know to grow a bumper crop of tomatoes!
