Ingredients
- 1 (9-inch) unbaked pie crust
- 6–8 slices bacon, cooked and crumbled
- 1 medium onion, thinly sliced
- 3 medium ripe tomatoes, sliced and patted dry
- 1 ½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- ½ cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare pie crust – Place it in a 9-inch pie dish and pre-bake for 8–10 minutes until lightly golden.
- Cook bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside.
- Sauté onions in the same skillet with a little bacon fat until soft and translucent.
- Layer ingredients in the pie crust:
- First, spread half of the sliced tomatoes.
- Add half the onions and half the bacon.
- Repeat with remaining tomatoes, onions, and bacon.
- Mix topping – In a small bowl, combine cheese, mayonnaise, salt, pepper, and basil (if using). Spread evenly over the top.
- Bake for 30–35 minutes, until cheese topping is golden and bubbly.
- Cool slightly, garnish with fresh parsley, slice, and serve warm.
If you want, I can also give you a creamier Southern-style version of this pie with extra herbs. Would you like me to make that next?