Crustless Tomato Pie Recipes

CRUSTLESS TOMATO PIE RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Spray a pie pan with nonstick cooking spray.
• In a small skillet, heat the butter over medium heat. Add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
• In a small bowl, combine the feta, 1 cup mozzarella cheese, salt, pepper, and Italian seasoning.
• In another small bowl, beat the eggs. Add the eggs to the cheese mixture, and stir to combine.
• Add the onion and garlic to the cheese and egg mixture. Stir to combine.
• Add one layer of sliced tomatoes to the bottom of the pie pan. Top with the cheese egg mixture.
• Top with another layer of sliced tomatoes and the remaining mozzarella cheese.
• Bake for 30 minutes.
• Serve and enjoy.

EASY CRUSTLESS TOMATO PIE

Steps:

• Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 10-20 minutes, and up to 30 minutes.
• Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
• Add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
• Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
• Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.
• Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned.
• Allow to sit 5-7 minutes before serving.

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

BEST TOMATO PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
• Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
• Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
• Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

EASY TOMATO PIE

Steps:

• Roll the pie crust into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2 inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour or in the freezer for 30 minutes.
• Meanwhile, slice the tomatoes crosswise into 1/4-inch-thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the salt. Let drain for 30 minutes, then pat very dry.
• Preheat the oven to 425 degrees F.
• While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, whole egg, egg yolk and hot sauce, if using. Stir in the Cheddar, blue cheese, parsley, dill, black pepper and scallions.
• Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry once again, then place a third of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayonnaise mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayonnaise mixture. Bake for 20 minutes.
• Remove the pie from the oven and wrap just the edges of the crust with foil to avoid burning. Reduce the oven temperature to 375 degrees F. Bake until the mayonnaise mixture is puffed and golden brown and the center is no longer wobbly, about 30 minutes more. Let cool for 1 1/2 hours.
• Top with additional herbs, if desired, then slice and serve.
• Combine the flour, shortening, butter and salt in a large bowl. Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs. Beat the egg with a fork and add it to the mixture along with the vinegar. Add 5 tablespoons cold water. Stir until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove from the freezer 30 minutes before you are ready to use them.

CRUSTLESS SPINACH AND FETA PIES WITH TOMATO SALAD

Steps:

• Tomato Salad:.
• Toss the tomatoes together with the pepperoncini and olives in a salad bowl. Add the olive oil, lemon juice, oregano salt and black pepper to taste. Toss again.
• Spinach Pies:.
• Put a rack in the center of your oven and preheat to 400 degrees F.
• Heat olive oil in a skillet over medium-high heat.
• Squeeze excess liquid out of spinach.
• Add the spinach and scallions to the skillet and cook, stirring, until dry - about 4 to 5 minutes.
• Transfer to a colander and press with the back of a spoon to get rid of the last bits of moisture.
• Brush 4 6-oz. ramekins with some olive oil and put them on a baking sheet.
• Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, black pepper, cayenne pepper and nutmeg into a food processor and pulse until the spinach is finely chopped. Remove blade and stir in the feta cheese.
• Divide the mixture evenly between the 4 ramekins.
• Bake until set around the edges but still a little bit soft in the center - about 20 minutes. Turn oven off, leaving the spinach pies inside to set. Keep them in the oven for another 5 minutes.
• Run a knife around the edge of each pie and invert onto plates. Spoon some tomato salad around each and serve.