Summer Tomato & Herb Egg Pie

If you are wondering what to do with all of the beautiful tomatoes from your garden, or from the local farm stand – this egg pie / crustless quiche is a great way to use them. It is so simple to make – all it takes is tomatoes, eggs, cheese and some fresh herbs, which add a fresh savory flavor.

It is so easy to grow fresh herbs in pots, even if you don’t have a large yard. Keep them in a sunny spot on a terrace or right outside your kitchen. That way it will be really convenient to go out and snip what you need. Fresh herbs add that special touch to so many dishes, and they are so much better than using dried herbs from jars. Just breathing in their aroma while chopping them in preparation for a meal reminds me of a warm summer day!

Summer Tomato & Herb Egg Pie

Chop 1/4 cup of fresh mixed herbs and set aside.

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six eggs

1/4 cup of milk or cream

2 cups chopped fresh tomatoes

1/2 0f a small red onion thinly sliced – or 3-5 sliced baby red onions

3 – 4 TB. of olive oil

1/2 cup of thinly sliced mozzarella (or any cheese you like – aged Gouda would be good too)

1/4 chopped mixed herbs (I used thyme, basil & rosemary)

Pour 3 – 4 TB. of olive oil in a baking dish or pie pan. Add 2 cups of chopped tomatoes & the thinly sliced red onion. Bake at 350 degrees for about 10-12 minutes to lightly roast them.

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Meanwhile whisk together in a small bowl the eggs, milk and fresh herbs.

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When the tomatoes and onion are ready and roasted, pour this egg mixture over them.

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Place in a 350 degree oven for another 10 – 15 minutes.

While that is baking, prepare the sliced cheese and some more sliced tomatoes. (Save for the last ten minutes of baking).

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Peek into the oven and when the eggs are mostly cooked, but still soft in the center, add the cheese and the remaining sliced tomatoes. Bake another 5-10 minutes, or until the pie is set and firm in the middle, and the cheese is melted. Remove from the oven and top with some extra herbs, shredded parmesan & freshly ground pepper and salt.

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Let it sit for a few minutes to set, and serve!

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All you need are some fresh greens and a toasted baguette and you have a simple and delicious summer meal!

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This article has 2 comments

  1. pamela Reply

    wow. we have eggs from neighbor…. and all herbs and ingredients. i may wait another week to get tomatoes a bit more ripe… but this looks fabulous. i love the presentation. do you grease the cooking bowl? is that a pie pan??
    thank you!

    • Lorinda Bryan Reply

      Well, you already have oil in the baking dish (pie pan) from roasting the tomatoes. The key for presentation is to put half the tomatoes and veggies in first (for around 10-15 minutes) to let the eggs set a bit before adding the top layer. That way they don’t sink to the bottom, and you can then place them beautifully on the top. Ripe, flavorful tomatoes are critical!

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