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

Scale

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