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Easy Crustless Southern Tomato Pie (low carb)

Easy one-skillet meal: a savory pie made with a blend of fresh, juicy tomatoes in purple, yellow, and red, layered on top of caramelized yellow squash and sweet onions, all topped with a creamy, cheesy filling. It’s finished with buttered breadcrumbs and fresh basil.
Serving Size 6 people

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.