Bacon Onion Tomato Pie Recipe

Bacon Onion Tomato Pie Recipe

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This pie is a rustic celebration of summer flavors and Southern comfort. Think of it as a savory cousin to quiche, with layers of caramelized onions, crispy bacon, and ripe tomatoes baked into a golden crust. The creamy topping—made with cheese, mayonnaise, and herbs—melts into the filling, creating a luscious texture and bold flavor. It’s reminiscent of a BLT in pie form, but with a gourmet twist that makes it worthy of any gathering.

INGREDIENTS:

For the Pie Base:

  • 1 deep-dish pie crust (store-bought or homemade), pre-baked
  • 6–8 slices thick-cut bacon, cooked and crumbled
  • 1 large yellow onion, thinly sliced
  • 2–3 medium ripe tomatoes, thinly sliced
  • Salt and pepper to taste

For the Creamy Topping:

  • 1½ cups shredded sharp cheddar cheese
  • ½ cup mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 1 tbsp all-purpose flour
  • ½ tsp garlic powder
  • ½ tsp dried basil or oregano
  • Optional: ¼ tsp red pepper flakes for heat

For Garnish:

  • Fresh parsley or chives, chopped
  • Crushed Ritz crackers or breadcrumbs (for crunch)

INSTRUCTIONS:

  1. Preheat & Prep:
    Preheat your oven to 350°F (175°C). If using a store-bought crust, bake it according to package instructions. For homemade crust, blind bake it for 10–12 minutes until lightly golden.
  2. Caramelize the Onions:
    In a skillet over medium heat, sauté the sliced onions in a bit of bacon drippings or olive oil until soft and golden—about 10 minutes. Set aside to cool.
  3. Layer the Filling:
    In the pre-baked crust, layer half of the caramelized onions, followed by half the tomato slices and half the crumbled bacon. Season lightly with salt and pepper. Repeat the layers.
  4. Mix the Topping:
    In a bowl, combine cheddar cheese, mayonnaise, sour cream, flour, garlic powder, herbs, and optional red pepper flakes. Stir until smooth and creamy.
  5. Top & Bake:
    Spread the cheese mixture evenly over the layered filling. Sprinkle crushed crackers or breadcrumbs on top for added texture. Bake for 35–40 minutes until the top is golden and bubbly.
  6. Cool & Garnish:
    Let the pie rest for 10–15 minutes before slicing. Garnish with fresh herbs for a pop of color and freshness.

SERVING SUGGESTIONS:

  • Serve warm with a crisp green salad or roasted vegetables.
  • For a brunch spread, pair with iced herbal tea or a citrus spritzer.
  • Add a dollop of Greek yogurt or sour cream on each slice for extra creaminess.

TIPS & VARIATIONS:

  • Prevent sogginess: Salt the tomato slices and let them drain on paper towels before layering.
  • Make it vegetarian: Swap bacon for smoked tempeh or sautéed mushrooms.
  • Add a wellness twist: Use Greek yogurt instead of sour cream, and a whole wheat or almond flour crust.
  • Flavor boost: Try adding a layer of pesto or sun-dried tomatoes for depth.

Would you like a saffron-infused version next? I can imagine a fusion twist that blends your love for wellness and South Asian flavors beautifully.

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