Bacon Onion Tomato Pie

Bacon Onion Tomato Pie is a classic savory pie that’s rich, flavorful, and simple to make. Crispy bacon and caramelized onions blend with fresh tomatoes and a cheesy mayonnaise topping inside a flaky crust. It’s perfect as a main dish, side, or even brunch centerpiece — warm, hearty, and full of Southern charm.

This Bacon Onion Tomato Pie brings back memories of lazy summer evenings when the tomatoes are ripe and sweet. My first taste of this dish was at a small family potluck — golden crust, smoky bacon, caramelized onions, and juicy tomatoes all baked together under a creamy cheese topping. It’s a little savory, a little tangy, and completely comforting.

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Cuisine: Southern-Inspired Comfort Food
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: ~420 per serving

Ingredients

For the Pie:

• 1 pre-baked 9-inch pie crust (homemade or store-bought)
• 5 slices bacon, cooked and crumbled
• 1 medium onion, thinly sliced
• 3 medium ripe tomatoes, sliced and patted dry
• Salt and black pepper, to taste
• 1 tbsp fresh basil or parsley, chopped (optional)

For the Topping:

• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ cup mayonnaise
• ½ tsp garlic powder

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Instructions

1. Prepare the Crust
Preheat oven to 375°F (190°C). If using a store-bought crust, bake it for about 8–10 minutes until lightly golden.

2. Cook the Bacon and Onions
Cook bacon until crisp, then set aside to drain. In the same pan, sauté onions over medium heat until soft and golden, about 8 minutes.

3. Assemble the Pie
Layer tomato slices in the pre-baked crust, sprinkling lightly with salt and pepper. Add caramelized onions and crumbled bacon. Sprinkle with herbs if using.

4. Make the Topping
In a small bowl, mix mayonnaise, cheddar, mozzarella, and garlic powder. Spread evenly over the top of the pie.

5. Bake
Bake for 30–35 minutes, or until bubbly and golden brown. Let cool for 10–15 minutes before slicing.

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Pro Tips

• Pat the tomato slices dry with paper towels to keep the pie from getting soggy.
• Mix up the cheese — try sharp cheddar, Monterey Jack, or even Gruyère.
• Let the pie rest before cutting so it sets nicely.

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Ingredient Substitutions

• Bacon: Use turkey bacon or vegetarian bacon bits for a lighter option.
• Cheese: Replace with provolone or pepper jack for extra flavor.
• Crust: A biscuit or puff pastry crust adds a fun twist.

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Serving Suggestions

• Serve warm or at room temperature.
• Pairs beautifully with a green salad, roasted vegetables, or soup.
• Great for brunch, picnics, or weeknight dinners.

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Storage Tips

• Refrigerate: Store leftovers covered for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes.
• Freeze: Not recommended — tomatoes can release too much moisture.

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FAQs

Q: Can I use cherry tomatoes instead of slices?
A: Yes, just halve them and pat dry before layering.

Q: Can I make it crustless?
A: Absolutely. Grease a pie dish and layer everything as directed, then bake 5–10 minutes less.

Q: Can I prepare it ahead of time?
A: Yes. Assemble the pie (without baking), cover, and refrigerate for up to 8 hours. Bake just before serving.

Q: What’s the best way to keep it from getting watery?
A: Salt the tomato slices and let them sit for 10–15 minutes, then pat dry before assembling.

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