Ingredients
Scale
- 4 cups fresh ripe tomatoes, sliced
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 3 large eggs
- 1/2 cup mayonnaise
- 1/4 cup fresh basil or chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Slice tomatoes about 1/4 inch thick, sprinkle with salt, and let them sit in a colander for at least 15 minutes to draw out moisture.
- Pat the tomatoes dry with paper towels.
- Layer half of the tomatoes in a greased pie dish.
- Top with half of the cheddar and mozzarella cheeses, sprinkle with fresh herbs, then repeat the layers.
- In a bowl, whisk together eggs and mayonnaise, then pour over the layered tomatoes and cheese.
- Season with additional salt, pepper, or red pepper flakes if desired.
- Bake in a preheated oven at 375°F (190°C) for about 35 minutes, until set and golden.
- Let cool slightly before slicing and serving.
Notes
Use firm tomatoes for best results, and allow them to drain well to prevent the pie from being watery. This dish can be enjoyed warm or cold, and is a great option for leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg
Keywords: tomato pie, crustless pie, summer recipe, vegetarian, easy dinner