The scent of sizzling bacon tangled with sweet onions and juicy tomatoes wafting through my kitchen instantly makes me smile—honestly, this bacon onion tomato pie recipe has become a weeknight staple and my go-to for brunches. There’s something about a flaky, golden crust packed with savory layers that just feels like a warm hug (especially on chilly evenings when you’re craving comfort). The first time I baked this, it was on a random Tuesday when I wanted something hearty but didn’t want to fuss with a complicated main dish. Little did I know, this savory pie would become my ultimate savory dessert—yes, you read that right! Sometimes dessert isn’t just about sugar, you know?
I first found inspiration for this bacon onion tomato pie while flipping through an old Southern cookbook at a flea market. I’d never considered a “tomato pie” before, but the idea of combining smoky bacon, sweet onions, and the tang of ripe tomatoes in a buttery crust sounded irresistible. Fast forward to today: I’ve tweaked, tested, and probably eaten my weight in different versions—this recipe is the one that consistently makes my family ask for seconds. It’s the kind of dish that bridges the gap between comfort food and crowd-pleasing star of the table.
Whether you’re feeding a hungry family, impressing brunch guests, or just want to treat yourself on a lazy weekend, this bacon onion tomato pie recipe is your new best friend. It’s hearty, packed with flavor, and honestly—who can resist a pie that works for dinner and as a savory dessert? After making this more times than I can count, I can say with confidence: you’ll love how simple, adaptable, and downright delicious it is. Let’s get baking!
Why You’ll Love This Bacon Onion Tomato Pie Recipe
- Quick & Easy: This pie comes together in just over an hour (with only about 20 minutes of hands-on work), making it perfect for busy weeknights or spontaneous dinner cravings.
- Simple Ingredients: No fancy grocery runs here—just bacon, onions, tomatoes, cheese, and a few pantry staples you probably have right now.
- Perfect for Any Occasion: Whether you’re hosting a brunch, needing a comforting dinner, or hunting for a crowd-pleasing potluck dish, this pie fits the bill.
- Crowd-Pleaser: Every time I serve this, it disappears before I can even grab a second slice. Even picky eaters and skeptical kids come back for more!
- Unbelievably Delicious: The combination of smoky bacon, caramelized onions, tangy tomatoes, and gooey cheese is pure comfort in every bite. It’s like the best parts of breakfast and dinner wrapped into one flaky pie.
What really sets this bacon onion tomato pie recipe apart is the way each layer is handled. I always caramelize the onions low and slow for maximum sweetness, and I take the time to drain the tomatoes so the crust stays crisp—not soggy. The bacon adds a smoky, salty punch while the cheese pulls everything together with that melty, irresistible finish. You get a perfectly balanced bite every time.
This isn’t just another savory pie recipe. It’s been tested, tweaked, and family-approved (including by my notoriously hard-to-please aunt who “doesn’t like tomatoes”—she eats this anyway!). It’s comfort food that feels a little bit special, but it’s easy enough to whip up on a weeknight. If you’re looking for a dish that brings people together with zero stress, this is it. Trust me—once you try this, you’ll crave it again and again.
Ingredients Needed for Bacon Onion Tomato Pie
This recipe uses a handful of everyday ingredients to create a pie with big flavor and hearty texture. Most of these are pantry or fridge staples—if you’re like me, you probably have most of them on hand!
- For the Pie Crust:
- 1 (9-inch) unbaked pie crust (store-bought or homemade; I love using a buttery, all-butter crust for extra flavor)
- For the Filling:
- 6 slices bacon, chopped (I prefer thick-cut for more texture, but any bacon works)
- 1 large yellow onion, thinly sliced (sweet onions or Vidalia are great for extra sweetness)
- 3 medium ripe tomatoes, sliced 1/4-inch thick (about 500g; Roma or heirloom work well)
- Tip: Use garden-fresh or in-season tomatoes for best flavor. In winter, opt for Roma tomatoes—they’re less watery.
- 1/2 teaspoon kosher salt (plus more for seasoning the onions and tomatoes)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried oregano (optional, for a more Italian flavor twist)
- 2 cups (200g) shredded cheddar cheese (I like sharp cheddar for tang, but mild cheddar or a cheddar-mozzarella blend is great too)
- 1/2 cup (50g) grated Parmesan cheese (adds nutty, salty depth—don’t skip it!)
- 1/2 cup (120g) mayonnaise (sounds odd, but it melts into the cheese and keeps the filling creamy; use full-fat or avocado mayo for best texture)
- 2 tablespoons chopped fresh parsley or chives (for garnish and a pop of color—optional but recommended)
Ingredient Tips & Swaps:
- Pie Crust: Gluten-free? Use a gluten-free pie crust. Want to skip the crust? Try layering the filling in a greased baking dish for a crustless version.
- Bacon: Turkey bacon or vegetarian bacon works for different diets, though the flavor will change a bit.
- Cheese: Feel free to swap cheddar for Gruyère, fontina, or a Mexican cheese blend. For a dairy-free pie, use your favorite plant-based cheese shreds.
- Mayonnaise: Greek yogurt or vegan mayo can stand in if mayo isn’t your thing.
- Tomatoes: If tomatoes are out of season, layer in roasted red peppers or sun-dried tomatoes for a different flavor.
You can go ahead and get creative here (I certainly do when the fridge is looking sparse!). But no matter the tweaks, the magic of this bacon onion tomato pie recipe is in the simple, honest flavors.
Equipment Needed for Bacon Onion Tomato Pie
- 9-inch Pie Plate: Glass, ceramic, or metal all work. I prefer glass for even browning (plus you can peek at the crust!).
- Large Skillet or Frying Pan: For cooking the bacon and caramelizing the onions. A nonstick or well-seasoned cast iron pan is my go-to for easy cleanup.
- Mixing Bowls: At least one medium bowl for stirring together the cheese mixture. I always keep a set handy for prepping ingredients.
- Paper Towels: For draining cooked bacon and pressing extra moisture from tomato slices—this keeps your crust from getting soggy.
- Sharp Knife & Cutting Board: Essential for slicing onions and tomatoes. If you have a mandoline, it makes quick work of onions, but a good knife does the trick.
- Measuring Cups and Spoons: For accuracy with cheese, mayo, and seasonings.
- Oven Mitts: Because the pie plate gets hot (ask me how I know!).
Budget-Friendly Tips: If you don’t own a pie plate, a round cake pan or even a square baking dish works in a pinch. Disposable aluminum pie pans are a cheap alternative for potlucks. I wash my cast iron skillet by hand and dry it right away to keep it in top shape—nothing worse than a rusty skillet! Honestly, you don’t need fancy tools for this recipe. Just a little care and attention.
Preparation Method – How to Make Bacon Onion Tomato Pie
- Preheat your oven: Set oven to 375°F (190°C). If using a store-bought pie crust, let it come to room temperature for about 15 minutes before unrolling.
- Prepare the pie crust:
- Place your pie crust into a 9-inch pie plate. Gently press into the corners and crimp the edges if desired.
- Prick the bottom with a fork a few times—this helps prevent bubbles. Set aside.
- Cook the bacon:
- Add chopped bacon to a large skillet. Cook over medium heat for about 7-10 minutes, stirring occasionally, until crispy and browned.
- Transfer bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon bacon fat in the pan; discard the rest.
- Caramelize the onions:
- Add sliced onions to the skillet with reserved bacon fat.
- Sprinkle with a pinch of salt. Cook over medium-low heat for 15-18 minutes, stirring every few minutes, until onions are soft, golden, and sweet-smelling.
- Note: Don’t rush this step—the slower the cook, the sweeter the onion flavor.
- Prep the tomatoes:
- While onions cook, slice tomatoes and lay them out on a double layer of paper towels. Sprinkle lightly with salt.
- Let them sit for 10 minutes to draw out moisture, then gently blot with more paper towels. This keeps your pie from getting watery.
- Mix the cheese filling:
- In a medium bowl, combine 2 cups shredded cheddar, 1/2 cup Parmesan, 1/2 cup mayonnaise, basil, oregano, pepper, and half the chopped parsley or chives.
- Stir until well blended. The mixture will be thick and spreadable.
- Layer the pie:
- Sprinkle half the cooked bacon evenly over the pie crust.
- Top with half the caramelized onions, then a layer of half the tomato slices (overlapping slightly).
- Dollop and gently spread half the cheese mixture over the tomatoes (it doesn’t have to be perfect—just try to cover most of the surface).
- Repeat the layers: remaining bacon, onions, tomatoes, and finish with the rest of the cheese mixture on top.
- Bake:
- Place the pie on a baking sheet (just in case of bubbling over).
- Bake at 375°F (190°C) for 35-40 minutes, until the cheese is bubbly and golden brown and the crust is deeply golden.
- Cool and garnish:
- Let the pie cool for at least 15 minutes before slicing—this helps the filling set and makes for neater slices.
- Sprinkle with remaining parsley or chives, if using.
- Serve:
- Cut into wedges and enjoy warm or at room temperature.
Prep Note: If your tomatoes are extra juicy, give them a few extra minutes on the paper towels. Sometimes I even give them a gentle squeeze over the sink. If you want a deeply browned top, broil for 1-2 minutes at the end—but watch closely!
Cooking Tips & Techniques for the Perfect Bacon Onion Tomato Pie
- Don’t skip draining the tomatoes: I’ve made this pie too many times when I was in a rush and, trust me, a soggy bottom is no fun. Always salt and blot your tomato slices—your crust will thank you!
- Low and slow for caramelized onions: High heat makes onions burn, not brown. Let them take their time; that deep sweetness is what makes this pie special.
- Layer for best texture: Start with bacon at the bottom to protect the crust from moisture. Alternating layers ensures every bite has a little of everything—no bland mouthfuls here.
- Cheese is your friend: Mixing cheese with a little mayo creates a luscious, creamy topping that melts beautifully. I’ve tried using just cheese, but it doesn’t melt the same way.
- Bake on a lower oven rack: This helps crisp up the bottom crust (especially important if you’re worried about sogginess).
- Troubleshooting: If you cut into your pie and it’s a bit watery, let it cool longer next time. This gives the filling time to set up.
- Make ahead: You can caramelize the onions and cook the bacon a day ahead. I’ve even prepped the whole unbaked pie, covered it, and popped it in the fridge overnight—just add 5-10 minutes to the baking time if you do this.
I’ve definitely learned the hard way (hello, soggy crust and watery filling) that patience pays off here. Letting the pie cool before slicing makes all the difference—otherwise, it falls apart. If you’re hoping for leftovers (good luck!), the flavor gets even better the next day.
Variations & Adaptations for Bacon Onion Tomato Pie
- Vegetarian: Skip the bacon and add sautéed mushrooms or spinach for savoriness. You can even add roasted peppers for a little kick.
- Low-Carb/Keto: Use an almond flour pie crust, or make the filling in a crustless version (bake in a greased pie plate).
- Spicy: Add 1-2 minced jalapeños to the onion layer or a sprinkle of red pepper flakes to the cheese mixture for a gentle heat.
- Dairy-Free: Substitute plant-based cheese shreds and use vegan mayo. I’ve tried this for a friend, and it still holds together nicely.
- Seasonal: Swap out tomatoes for roasted zucchini or eggplant slices in late summer or early fall. I love adding fresh basil in the summer or a handful of arugula just before serving for a peppery twist.
One of my favorite personal twists is adding a handful of crumbled feta to the cheese mix and sprinkling fresh thyme on top before baking. It’s a little tangy, a little herbal, and so good! Don’t be afraid to mix and match based on what’s in season or your family’s favorites—this bacon onion tomato pie recipe is super forgiving.
Serving & Storage Suggestions
Serving: This pie is best enjoyed warm, but it’s also surprisingly tasty at room temperature. I like to cut it into thick wedges and serve it straight from the pie plate. For a pretty presentation, top with extra fresh herbs or a handful of microgreens. If you’re hosting brunch, pair it with a simple green salad and a cold glass of iced tea or sparkling lemonade.
Storage: Leftovers (if you have any!) keep well in the fridge for up to 3 days. Cover the pie tightly with foil or store slices in an airtight container. To reheat, pop a slice in the oven at 350°F (175°C) for 10-12 minutes, or microwave for about a minute—though the oven keeps the crust crispier.
Make-Ahead Tip: The flavors deepen overnight, so sometimes I bake the pie a day early and reheat before serving. You can also freeze baked slices for up to a month—wrap tightly in foil and thaw before reheating. Honestly, this pie never lasts long in my house, but it’s a lifesaver for meal prep weeks!
Nutritional Information & Benefits
This bacon onion tomato pie recipe makes about 8 hearty slices. Each serving (based on classic pie crust and full-fat cheese) contains approximately:
- Calories: 390
- Protein: 15g
- Fat: 28g
- Carbohydrates: 18g
- Fiber: 2g
Key Health Benefits: Tomatoes are packed with antioxidants like lycopene, onions provide fiber and a touch of sweetness, and using real cheese gives you protein and calcium. If you swap in a whole wheat or almond flour crust, you’ll boost the fiber and lower the carbs. Just keep in mind, this recipe does contain bacon and cheese, so it’s higher in fat and sodium—enjoy in moderation if you’re watching those. For gluten-free or dairy-free diets, the substitutions listed above work beautifully. May contain allergens: eggs, dairy, gluten (depending on crust), and bacon (pork).
From a personal health perspective, I love how filling and satisfying this savory pie is. It keeps me full for hours and always feels like a treat—without being overly heavy.
Conclusion – Why You Need to Try This Bacon Onion Tomato Pie Recipe
If you’re searching for a savory dinner that feels special but is secretly easy, this bacon onion tomato pie recipe is the answer. It’s warm, cheesy, and packed with layers of flavor that just make you want another bite. Whether you stick to the classic recipe or put your own spin on it, you really can’t go wrong.
I love how this pie brings people to the table—even picky eaters! It’s become a family tradition in my house, and I hope it brings as much joy to your kitchen as it does to mine. If you give this recipe a try, let me know how you adapted it, what worked, and if your crew loved it as much as mine. Drop a comment below, share a photo, or pin it for later—your feedback always makes my day.
So go ahead and bake up some comfort. You deserve it. Happy cooking!
Frequently Asked Questions – Bacon Onion Tomato Pie Recipe
Can I make bacon onion tomato pie ahead of time?
Absolutely! You can assemble the pie up to a day in advance and keep it covered in the fridge. Bake as directed, adding an extra 5-10 minutes if needed. Baked slices reheat beautifully, too.
What’s the best type of tomato to use for this recipe?
Roma or heirloom tomatoes are best because they’re less watery and have great flavor. In the off-season, opt for good quality Roma tomatoes or even use roasted tomatoes for extra depth.
How do I prevent my pie from getting soggy?
Always salt and blot your tomato slices to draw out moisture, and bake the pie on a lower oven rack. Letting the pie cool for 15 minutes before slicing also helps it set up.
Can I freeze bacon onion tomato pie?
Yes! Bake the pie, cool completely, then wrap slices tightly in foil and freeze for up to a month. Thaw in the fridge overnight and reheat in the oven for best results.
What can I use instead of bacon for a vegetarian version?
Try sautéed mushrooms, spinach, or even roasted red peppers. You’ll still get a savory, satisfying pie without the bacon—just add a pinch more salt to balance flavors.
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Bacon Onion Tomato Pie
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This savory pie features layers of smoky bacon, caramelized onions, juicy tomatoes, and gooey cheese in a flaky crust. It’s a comforting, crowd-pleasing dish perfect for dinner, brunch, or even as a savory dessert.
Ingredients
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 6 slices bacon, chopped
- 1 large yellow onion, thinly sliced
- 3 medium ripe tomatoes, sliced 1/4-inch thick (about 1 lb)
- 1/2 teaspoon kosher salt (plus more for seasoning)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon dried oregano (optional)
- 2 cups (8 oz) shredded cheddar cheese
- 1/2 cup (2 oz) grated Parmesan cheese
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). If using a store-bought pie crust, let it come to room temperature for about 15 minutes before unrolling.
- Place the pie crust into a 9-inch pie plate. Gently press into the corners and crimp the edges if desired. Prick the bottom with a fork a few times. Set aside.
- Add chopped bacon to a large skillet. Cook over medium heat for about 7-10 minutes, stirring occasionally, until crispy and browned. Transfer bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon bacon fat in the pan; discard the rest.
- Add sliced onions to the skillet with reserved bacon fat. Sprinkle with a pinch of salt. Cook over medium-low heat for 15-18 minutes, stirring every few minutes, until onions are soft, golden, and caramelized.
- While onions cook, slice tomatoes and lay them out on a double layer of paper towels. Sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then gently blot with more paper towels.
- In a medium bowl, combine shredded cheddar, Parmesan, mayonnaise, basil, oregano, pepper, and half the chopped parsley or chives. Stir until well blended.
- Sprinkle half the cooked bacon evenly over the pie crust. Top with half the caramelized onions, then a layer of half the tomato slices (overlapping slightly). Dollop and gently spread half the cheese mixture over the tomatoes.
- Repeat the layers: remaining bacon, onions, tomatoes, and finish with the rest of the cheese mixture on top.
- Place the pie on a baking sheet. Bake at 375°F (190°C) for 35-40 minutes, until the cheese is bubbly and golden brown and the crust is deeply golden.
- Let the pie cool for at least 15 minutes before slicing. Sprinkle with remaining parsley or chives, if using.
- Cut into wedges and enjoy warm or at room temperature.
Notes
For best results, always drain and blot tomato slices to prevent a soggy crust. Caramelize onions slowly for maximum sweetness. The pie can be made ahead and reheated; leftovers taste even better the next day. For a vegetarian version, substitute bacon with sautéed mushrooms or spinach. Gluten-free and dairy-free adaptations are possible with alternative crusts and cheeses.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390
- Sugar: 4
- Sodium: 720
- Fat: 28
- Saturated Fat: 11
- Carbohydrates: 18
- Fiber: 2
- Protein: 15
Keywords: bacon onion tomato pie, savory pie, tomato pie, brunch, comfort food, easy dinner, Southern recipe, cheese pie, bacon pie, onion pie
