Bacon Onion Tomato Pie

This Bacon Onion Tomato Pie is a savory comfort food classic featuring a flaky pie crust filled with juicy tomatoes, crispy bacon, sweet onions, and a rich, cheesy topping. It’s perfect for brunch, lunch, or a light dinner.

Ingredients

Pie

• 1 (9-inch) unbaked pie crust
• 4 medium ripe tomatoes, sliced
• 8 slices bacon, cooked and crumbled
• 1 medium sweet onion, thinly sliced
• 1 tablespoon olive oil
• 1 cup (115 g) shredded sharp cheddar cheese
• 1 cup (115 g) shredded mozzarella cheese
• ½ cup (120 g) mayonnaise
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh basil or parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Bake the pie crust for 10 minutes (blind bake) until it begins to set. Let it cool slightly.
3. Lay the tomato slices on paper towels, sprinkle lightly with salt, and let them sit for 15–20 minutes. Pat dry to remove excess moisture.
4. Meanwhile, heat the olive oil in a skillet over medium heat and cook the onion for 6–8 minutes, until softened and lightly caramelized.
5. In a bowl, combine the cheddar, mozzarella, mayonnaise, Parmesan, garlic powder, Italian seasoning, and black pepper.
6. Layer half of the tomatoes in the pie crust, followed by half of the onions and half of the bacon. Repeat the layers.
7. Spread the cheese mixture evenly over the top.
8. Bake for 30–35 minutes, until the topping is golden brown and bubbling.
9. Let the pie cool for 10–15 minutes before slicing.
10. Garnish with fresh basil or parsley and serve warm.

Cooking Time

• Prep Time: 25 minutes
• Cook Time: 40–45 minutes
• Cooling Time: 10–15 minutes
• Total Time: About 1 hour 20 minutes

Servings: 6–8

Tips

• Removing moisture from the tomatoes helps prevent a soggy pie.
• Roma tomatoes are a good choice because they contain less water.
• Add a pinch of red pepper flakes for a little heat.
• Pair with a crisp green salad or a bowl of soup for a complete meal.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the crust crisp