Crustless Zucchini Tomato Pie Recipes

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.

CRUSTLESS ZUCCHINI TOMATO PIE

Steps:

• Heat oven to 400 degrees F. Lightly grease bottom and sides of a 9-inch pie pan.
• Spread zucchini, tomato, onion and cheese evenly around the pie pan.
• In a bowl, whisk together the baking mix, milk, eggs, salt, and pepper until well blended. Pour evenly into pie pan, which will fill almost to the top.
• Bake for 35 minutes or until knife inserted into the center comes out clean.
• Cool for 10 minutes then slice and serve.

CRUSTLESS ZUCCHINI PIE

Steps:

• In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.

NO CRUST ZUCCHINI AND TOMATO PIE

Steps:

• Preheat oven to 400 degrees. Lightly grease bottom of a standard 9" pie dish. Set aside.
• In a small bowl, whisk eggs and egg whites together. Add milk and whisk for another 5-10 seconds.
• In a separate bowl, combine the zucchini, tomato, onion, cheese, salt and pepper and stir well.
• Transfer the vegetable and cheese mixture to the pie dish. Make sure the vegetables are spread evenly in the pan
• Pour the milk and egg mixture over the vegetables.
• - Bake for ~35-40 minutes, or until a knife inserted in the middle comes out clean and the internal temperature reaches 160 degrees. The top will be golden brown.

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 ZUCCHINI AND TOMATO QUICHE

Steps:

• Sauté zucchini and onion until soft.
• Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
• Add salt and pepper, oregano, and then top with shredded cheese.
• Combine eggs and milk pour on top.
• Bake at 350°F for 45 minutes or until set.