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Bacon Onion Tomato Pie

A delightful dish combining crispy bacon, sweet onions, and fresh tomatoes, perfect for brunch or a light dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 9-inch refrigerated pie crust
  • 6 strips bacon (cooked and crumbled)
  • 1 large sweet onion (thinly sliced)
  • 3 medium ripe tomatoes (sliced, about 2 cups) Use fresh, ripe tomatoes for the best flavor.
For the topping
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup mayonnaise
  • 2 tablespoons chopped fresh basil (or 1 tsp dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie pan and bake for 8 minutes. Remove and set aside.
Cooking the Filling
  1. In a skillet over medium heat, cook the bacon until crisp. Remove, crumble, and set aside.
  2. Using the bacon drippings, sauté the onions until soft and golden, about 7 minutes.
Layering the Pie
  1. Place half of the tomato slices in the baked crust, followed by the sautéed onions and crumbled bacon. Add the remaining tomato slices on top.
Mixing the Topping
  1. In a bowl, stir together the cheddar, mozzarella, mayonnaise, basil, salt, and pepper. Spread this mixture evenly over the top of the pie.
Baking the Pie
  1. Return the pie to the oven and bake for 30-35 minutes until the top is golden brown and bubbly.
Serving the Pie
  1. Let the pie rest for 10 minutes before slicing. Serve warm.

Notes

You can serve this pie warm, straight from the oven, or at room temperature. It pairs well with a simple green salad or some fresh fruit. Consider adding a dollop of sour cream or a sprinkle of additional fresh herbs on top for added flavor. Store any leftover pie in an airtight container in the refrigerator for 3-4 days. To reheat, place slices in the oven at 350°F (175°C) for 10-15 minutes.