Crustless Italian Easy Tomato-Egg Pie

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“This recipe is out of La Cucina Italiana Magazine, and posted for ZWT II 2006 - Italy Leftovers of this dish are delicious eaten at room temperature, cut into wedges and tucked beween slices of crusty bread or focaccia with a few leaves of Boston lettuce for a simple, savor sandwich.”

Ingredients Nutrition

  • 2 slices country bread, cubed
  • 5 eggs
  • 23 cup milk
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 5 tomatoes, ripe, thinly sliced and seeded
  • 3 12 ounces emmenthaler cheese, thinly sliced


  1. Preheat oven to 400 degrees. Spread the cubed bread out on a baking sheet and bake for 2 to 3 minutes. or until it is golden all over.
  2. Beat the eggs, with the milk, salt, and pepper, set aside.
  3. Place a 9" non stick cake pan in the oven: when it is hot, brush it with the butter, coating the sides and bottom evenly(use a pastry brush for this purpose, but be aware that the bristles might warp on contact with the hot pan).
  4. Arrange the tomato slices on the bottom of the cake pan, top with the Emmental, and finish with the cubed bread.
  5. Pour the beaten eggs into the cake pan; bake 20 minutes, or until set. Unmold and serve hot or warm.

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