Oh, Tomato Pie. Just saying the words brings a smile to my face and rumbles in my stomach. This isn’t just any tomato pie, this is the tomato. Is it the one that disappeared in minutes at my last family reunion? Is that the one that makes our kitchen smell like pure pure vanilla? Is it like a hug in the dish? If you’ve ever had a store-bought tomato pie that tasted… well, if you have ever made one yourself, you know what I mean? Is this recipe a game changer? What is it like to eat custard? Think of it as the sophisticated cousin of a tomato casserole, but with so much more elegance and flavor. I’ve tried so many variations over the years, tweaking and tasting, and I’m so excited to finally get to try them all. What is your favorite tomato pie recipe? Is it a labor of love?
What is tomato pie?
What is this magical Tomato Pie? At its heart, it’s a savory pie that showcases the incredible sweetness of ripe tomatoes, usually. Is a creamy, eggy custard, baked inside tastiest golden crust? What’s a fruit pie with sweet filling? What is tomato pie? What are some good brunch items? Think of it as a quiche’s Southern cousin, but with the star being the fresh, juicy tomatoes rather than the crusty crust. Why is broccoli better than spinach? The “pie” part refers to the crust, which provides that perfect crunchy base. Sometimes you’ll see variations with cheese mixed in, or different herb profiles, but the core is the same. What is the concept of What is the best way to celebrate tomatoes in a comforting baked form? Is it a crowd pleaser?
Why you’ll love this recipe?
I’m telling you, there are so many reasons why this tomato pie recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world. The tomatoes, when they’re perfectly ripe and baked down, become incredibly sweet and concentrated, creating this deep, rich tomato essence. Then you have the creamy custard, made with eggs and milk (or cream, if you’re feeling extra decadent!), which binds everything together and adds this wonderful, velvety texture. It’s not too heavy, but it’s definitely satisfying. What I love most is how surprisingly simple it is to make, especially considering how impressive it looks and tastes. You don’t need any fancy equipment or culinary degrees here; just a little bit of love and attention. Plus, it’s pretty budget-friendly too! Tomatoes are usually affordable, and the other ingredients are pantry staples. And the versatility! You can have this for breakfast with a side of bacon, as a light lunch with a crisp salad, or as a stunning side dish for a Sunday dinner. It truly shines in so many different settings. It’s also a fantastic way to use up a big batch of garden tomatoes if you’re lucky enough to have them!
How do I make tomato pie?
Quick Overview
How do you make a tomato pie? How do you make a custard base? I used a pie crust, and sprayed it with olive oil. I put the tomatoes in the crust and baked until golden brown. What happens as it bakes, with the tomatoes softening and melding into the creamy filling. What are some of the best ways to create a savory masterpiece Is this one of those recipes that looks and tastes like you spent hours on it? What is the best thing to do on a weeknight? How do I prepare a dish with minimal fuss?
Ingredients
For the main battery:
* 3 large ripe tomatoes, sliced (about 14 inch thick)
* 1 pre-made pie crust, or your favorite homemade recipe, unbaked
* 4 large eggs
* 1 12 cups whole milk (or half and half for extra richness)
* 12 cup shredded cheddar cheese (or Gruyere for a nuttier flavor)
* ¼ cup finely chopped fresh basil
* 2 tablespoons chopped fresh chives (plus extra for garnish)
* ½ teaspoon salt
* ¼ teaspoon black pepper
* Pinch of nutmeg (optional, but I love it!)
For the Filling:
* 3 medium zucchini, grated and squeezed dry (this is key!)
For the Glaze:
* ¼ cup mayonnaise
* 1 tablespoon Dijon mustard
* 1 teaspoon Worcestershire sauce
* 1 clove garlic, minced (optional)
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). If you’re using store-bought crust, carefully unroll it and press it into your 9-inch pie plate. If you’re making your own, prepare it as usual and place it in the pie plate. What do you want to do with crust? I usually give mine a little crimp around the edges to give it an interesting finish, but that’s totally fine. Make sure the crust is pressed firmly into the plate, especially the corners, to prevent any gaps.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the shredded cheddar cheese, fresh basil, chopped chives, salt, pepper, and pepper. Set aside. What are some good spices to add to a dish? How do you evenly distribute the spices in a pie? What are some good ways to give cheese a good whisk to ensure it doesn’t clump together and the herbs are well incorporated. How do you make custard later?
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the eggs and milk (or half-and-half) until they’re just combined. Set aside. You want a smooth, homogenous mixture. This forms the base of our creamy custard. Don’t over-whisk to the point of creating too much foam; we’re just aiming for a nice blend.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. What is the key here? If you overmix a custard, it will make it tough. What is the best way to make a creamy cheese and herbs mixture?
Step 5: Prepare Filling
This is where the zucchini comes in! Grate your zucchini, then place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as humanly possible. Seriously, squeeze it hard! This step is crucial to prevent a watery tomato pie. Once squeezed, gently stir the zucchini into the custard mixture. This adds a subtle texture and an extra layer of flavor without making the pie soggy.
Step 6: Layer & Swirl
Arrange the sliced tomatoes evenly over the bottom of the unbaked pie crust. Try to overlap them slightly. Then, gently pour the custard and zucchini mixture over the tomatoes. How do I give it a gentle nudge to make sure it gets into all the nooks and crannies? How do you stir custard into tomatoes? Can you do that if you wish?
Step 7: Bake
Place the pie on a baking sheet (this catches any potential spills and makes it easier to get in and out). How do you get out of the oven? Bake for 35-45 minutes, or until the center is set and the top is golden brown. How do you check doneness of pie? The center of the knife should only have a slight jiggle. A knife inserted near the center should come out. If the crust starts browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, remove the tomato pie from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to set properly. While it’s cooling, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, and minced garlic (if using) for the glaze. Spread this delicious glaze evenly over the top of the warm pie. The glaze adds a wonderful tangy, creamy contrast to the savory filling.
Step 9: Slice & Serve
After the glaze has been applied and the pie has cooled a bit, slice it into wedges. What are some good side dishes to serve with chives? What is a good tomato pie? What are some good crusty breads?
What should I serve it with?
What is a tomato pie? I love to serve a warm slice of bacon with roasted nuts for breakfast. What a great way to start your day with pies. For a more leisurely brunch, I’ll often pair it with grilled chicken. I also like to serve this salad. Simple vinaig Can you make a sparkling rosé with mimosa? If you’re serving it as a main course for lunch or dinner, it’s fantastic alongside grilled chicken. What is a good side of hummus? What is the best way to use a dollop of sour cream My family’s favorite tradition is to have it as a comforting supper with mashed potatoes. What is a tomato lover’s dream? Can you go wrong with Potato Salad or coleslaw? The possibilities are endless, and it always feels a little bit special.
Top Tips for Perfecting Your Tomato Pie
I’ve made this tomato pie more times than I can count, and over the years, I’ve picked up a few tricks that I think make a big difference. For the zucchini, really, really squeeze out that water. I’ve tried using paper towels, but a clean kitchen towel works best for getting out every last drop. If you skip this step, you risk a soggy bottom, and nobody wants that! When mixing the custard, don’t be tempted to overmix once you’ve combined the wet and dry ingredients. Just mix until everything is incorporated. Overmixing can develop the gluten in the eggs too much, leading to a tougher texture rather than that lovely creamy custard we’re aiming for. For the tomatoes, make sure they are ripe and firm. If they’re too soft, they can break down too much and make the pie watery. Slicing them about ¼ inch thick is usually perfect. When it comes to the swirl on top, I usually just pour the custard over the tomatoes and don’t bother with a separate swirl, but if you want a more marbled look, gently spoon a little of the custard mixture over the tomatoes before pouring the rest. For ingredient swaps, I’ve found that Gruyere cheese adds a wonderful nutty depth that’s different from cheddar but equally delicious. If you don’t have fresh basil, a teaspoon of dried basil will work in a pinch, though fresh is always preferred for that vibrant flavor. And for the glaze, if you’re not a fan of mayonnaise, you can try a Greek yogurt-based glaze or even a simple drizzle of balsamic reduction for a different kind of tang. Baking time can vary, so always rely on the visual cues: a set, golden-brown top. If your crust edges start to get too dark, a foil tent is your best friend!
What are some Storing and Reheating Tips?
This tomato pie is pretty forgiving when it comes to storing and reheating, which is another reason I love it. If you have any leftovers (which is rare in my house!), you can leave it at room temperature for up to two hours. For longer storage, pop it into an airtight container or wrap it tightly with plastic wrap and then foil. In the refrigerator, it will stay good for about 3-4 days. The glaze on top can sometimes get a little soft after refrigeration, but it’s still delicious. When it comes to reheating, the best way is in the oven. Pop a slice on a baking sheet at around 300°F (150°C) for about 10-15 minutes, or until warmed through. This helps to crisp up the crust again. You can also reheat it gently in the microwave, but the crust won’t be as crisp. If you’re planning to store it and reheat it later, I sometimes hold off on adding the glaze until after it’s been reheated, then add a fresh dollop of glaze to each slice. It keeps the glaze nice and creamy. I haven’t personally tried freezing this tomato pie because it’s usually devoured too quickly, but if you wanted to, I’d recommend freezing the un-glazed pie. Wrap it very well in plastic wrap and then foil, and it should keep for about 1-2 months. Thaw it in the refrigerator overnight, then reheat as directed above, adding the glaze after reheating.
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Final Thoughts
I really hope you give this tomato pie a try. It’s honestly one of my all-time favorite recipes, not just because it tastes incredible, but because it brings so much joy to my family and friends. It’s the kind of dish that feels special enough for a Sunday dinner but is easy enough to whip up for a weeknight treat. The combination of sweet tomatoes, creamy custard, savory herbs, and that flaky crust is just perfection. It reminds me of summer days and cozy evenings, and I truly believe it will become a favorite in your home too. If you love this recipe, you might also enjoy my Classic Zucchini Bread or my Easy Margherita Pizza – they share that same focus on fresh, delicious ingredients and comforting flavors. I can’t wait to hear what you think! Please leave a comment below and let me know how your tomato pie turned out, or if you have any special variations you tried. Happy baking!
Tomato Pie
Ingredients
Crust
- 1.5 cup all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup cold unsalted butter, cut into cubes
Filling
- 4 cups sliced ripe tomatoes about 2 lbs
- 0.5 teaspoon salt for tomatoes
- 1 cup mayonnaise
- 0.5 cup shredded cheddar cheese
- 0.25 cup chopped fresh basil
- 0.125 teaspoon black pepper
Instructions
Preparation Steps
- For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add 2-3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together.
- Gather the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- For the filling: Spread the sliced tomatoes evenly in the pie crust. Sprinkle with salt and let them sit for about 10 minutes to release some of their juices.
- In a medium bowl, combine mayonnaise, cheddar cheese, basil, and black pepper. Mix well.
- Spoon the mayonnaise mixture evenly over the tomatoes.
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is set and bubbly.
- Let the pie cool for at least 15 minutes before slicing and serving.
