Ingredients
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 6 slices bacon, cooked and crumbled
- 1 large onion, thinly sliced
- 2–3 medium ripe tomatoes, sliced
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- ½ cup mayonnaise
- 2 tablespoons chopped fresh basil (or 1 tsp dried)
- 1 tablespoon chopped fresh parsley (optional)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and prebake for 8–10 minutes, or until lightly golden. Remove and let cool slightly.
- While the crust is baking, cook the bacon in a skillet until crispy. Remove, drain on paper towels, and crumble.
- In the same skillet, sauté the onion in the bacon drippings over medium heat until soft and lightly golden, about 5–7 minutes.
- Layer the pie: Sprinkle the bottom of the pie crust with the crumbled bacon. Add the sautéed onions on top, then layer the sliced tomatoes evenly over the onions. Season lightly with salt and pepper.
- In a small bowl, mix the shredded cheese, mayonnaise, basil, and parsley until well combined.
- Spread the cheese mixture evenly over the tomatoes.
- Bake for 30–35 minutes, or until the top is golden and bubbly.
- Let the pie rest for at least 10 minutes before slicing.
- Serve warm or at room temperature. Enjoy!
Would you like a variation, like adding a different cheese or a puff pastry crust? Just let me know!