Crustless Veggie Pie


Crustless Veggie Pie

Crustless Veggie Pie
1 Hr 10 Min

Great idea for lunch, brunch, or a light main dish at dinner. This turns your favorite veggies into a crustless pie that spins the mystery of what to serve into a whole bunch of hoorays!

What You'll Need

  • 1/4 cup vegetable oil
  • 1 small eggplant, peeled and cut into 1/2-inch cubes
  • 2 medium-sized zucchini, cut into 1/2-inch cubes
  • 1 medium-sized onion, coarsely chopped
  • 4 medium-sized fresh tomatoes, peeled and chopped, or 1 can (14-1/2 ounces) whole tomatoes, drained
  • 3 eggs
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • and pepper to taste
  • 1 cup (4 ounces) mozzarella cheese, thinly sliced or shredded

What to Do

  1. In a large skillet, heat the oil; saute the eggplant, zucchini, and onion for 7 to 10 minutes, until vegetables are softened. Add the tomatoes; cover and simmer for 20 to 25 minutes, until mixture is quite soft. (If using canned tomatoes, reduce cooking time to 10 minutes.)
  2. Transfer to a large bowl and let cool. Preheat oven to 350 degrees F.
  3. In a small bowl. Beat the eggs in 1/4 cup of the Parmesan cheese, the parsley, basil, and oregano.
  4. Add the cheese mixture to the sauteed vegetables; season with salt and pepper.
  5. Pour half the mixture into a greased 10-inch pie pan and sprinkle another 1/4 cup Parmesan cheese over the top. Add remaining vegetable mixture and then the remaining Parmesan cheese.
  6. Top with mozzarella and bake for 40 to 45 minutes or until sat and golden brown.


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Love this. I vary the veggies and sometimes add cooked chicken. I freezes well for when we travel.

We're so glad you enjoyed it! Thank you for commenting. :)

If you opt for the canned tomatoes, be sure to drain them very well or else the juice can cause the dish to get a bit soggy. This is a great way to use up a lot of those end of season summer tomatoes and zucchini from the garden! If you don't like eggplant, you could use summer squash or even some cubed cooked sweet potatoes - just blanch them in some boiling water or steam them in the microwave first for a few minutes until tender.

This looks very good except I am not a fan of eggplant. What could you substitute for that? Potatoes maybe? I really want to try this and think it would actually be a good way to get vegetables in the kids by calling it pie..ha. Has anyone made this without using eggplant?

Hi there! If you would like to use potatoes as a substitute, we recommend using an already cooked potato such as frozen cooked potatoes. Enjoy!

Thanks so much!

Delicious. My husband stated "You can make this again. For sure." We enjoyed every last bite and it is wonderful for the diet. Used colby jack cheese on it and it was very good. Will try mozarella next time

Can you give nutrition value of this pie

This is very similar to a Spanish Tortilla. I make this quite often with cooked potatoes added and instead of putting in an oven, I prepare the dish on a stovetop set to a medium/low setting.

If I had a nickel for every time I have seen this comment I could pay off my mortgage. Why can't the readers sign into a site that calculates that information if they are that concerned over the content. If the ingredients calls for a lot of fat, salt, sugar or starches I would think it would be recognizable.

Why do you have to be so snarky?? Maybe ALL OF US don't know where to log in to find out that information.


this recipe is excellent, the family loves it, keep up the excellent job God be with everyone and keep eating healthy

I am planning to make this today but I am confused by the recipe: I plan on using canned tomatotoes but I have never seen a 14-/12 oz. can of whole tomatoes and if one existed, they might be able to squeeze in one tomato.

You and ninagramme need to learn how to think for yourselves. If you EVER buy tomatoes in the can you should know some human being made a slight mistake. As for calorie counts, you need to know it, you figure it.

I made this for the first time yesterday. It is absolutely awsome!! Because of dietary restrictions I modified it slightly. I used one whole egg and 1/3 cup of egg whites, substituted no sodium Mrs. Dash for the salt and pepper and lower sodium Parmesan and mozzarella cheeses. The flavors and textures in this dish compliment each other very well. I will definately make this one again.


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