INGREDENT
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 6 slices bacon, cooked crisp and crumbled
- 1 large onion, thinly sliced
- 3 medium ripe tomatoes, sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp chopped fresh basil (or 1 tsp dried)
- 1 tbsp chopped fresh parsley
- Salt & pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook bacon until crispy, crumble, and set aside.
- Sauté sliced onion in a little bacon drippings until soft and golden.
- Layer in pie crust: onions first, then tomato slices, then crumbled bacon. Sprinkle with a little salt, pepper, and herbs.
- Mix cheddar, mozzarella, mayonnaise, and sour cream in a bowl until well combined.
- Spread cheese mixture evenly over the top of the pie.
- Bake for 30–35 minutes, or until golden and bubbly.
- Cool slightly before slicing so it sets. Serve warm or at room temperature.
If you’d like, I can also give you a flaky crust tip so this pie doesn’t get soggy from the tomatoes. Would you like me to add that?