This is a print preview of "Crustless Tomato Pie" recipe.

Crustless Tomato Pie Recipe
by Salad Foodie

Crustless Tomato Pie

From the Good Housekeeping Test Kitchen (July 2013), this easy recipe met my needs for a novel and nutritious way to use up the last of the season tomatoes. A nice change of pace from quiche for a brunch or light supper.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: toast


  • 1/2 cup milk (I used half & half)
  • 1 tablespoon cornstarch
  • 1 15-ounce container ricotta cheese (I used cottage cheese pureed in a food processor)
  • 4 eggs, slightly beaten
  • 1/2 cup chopped fresh basil
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup sliced green onions
  • 1/2 teaspoon salt
  • 1 pound tomatoes, sliced


  1. Preheat oven to 375 degrees F.
  2. Whisk milk and cornstarch in a large bowl, then whisk in ricotta cheese, eggs, basil, Parmesan, onions and salt.
  3. Pour into a nonstick 10-inch skillet which has an oven-safe handle. Top with tomatoes.
  4. Bake for 35 to 40 minutes or until set and puffed. Edges will just begin to brown.