Bacon Onion Tomato Pie
Bacon Onion Tomato Pie layers ripe tomatoes, smoky bacon, sweet onions, and cheddar in a crisp deep-dish crust. Its creamy, tangy topping and clean slices make it a reliable choice for brunch, lunch, or a casual summer dinner.
Equipment
- 9-inch deep-dish pie plate
- Rimmed baking sheet
- Parchment paper and pie weights
- Large skillet
- Mixing bowl
- Paper towels or clean kitchen towels
Ingredients
- 1 9-inch deep-dish pie crust homemade or store-bought, with crimped edges
- 8 oz thick-cut smoked bacon diced
- 2 medium yellow onions thinly sliced
- 3 large ripe tomatoes sliced 1/2-inch thick
- 1/2 cup mayonnaise high-quality
- 1/4 cup Greek yogurt or sour cream plain
- 1 1/2 cups yellow and white cheddar cheese freshly shredded
- 3 tbsp fresh chives chopped
- 1 tsp coarse black pepper freshly cracked
Instructions
- Preheat the oven to 375°F / 190°C and set a rimmed baking sheet on the center rack.
- Line the crust with parchment and pie weights, bake for 12 minutes, remove the weights, and bake 5 minutes more until the base looks dry.
- Cook the diced bacon in a skillet over medium heat until crisp, then drain it on paper towels and reserve about 1 tablespoon of drippings.
- Cook the sliced onions in the reserved drippings over medium-low heat for 12 to 15 minutes until soft and lightly golden, then cool slightly.
- Blot the tomato slices thoroughly on both sides with clean towels to remove as much surface moisture as possible.
- Mix the mayonnaise, Greek yogurt or sour cream, 1 cup of cheddar, chives, and black pepper until thick and evenly combined.
- Layer the onions, bacon, and tomatoes in the crust, spread the creamy cheese mixture on top, and finish with the remaining cheddar.
- Bake on the hot sheet for 30 to 35 minutes until golden and bubbling, then rest for 20 minutes before slicing.
Notes
Storage: Refrigerate the cooled pie for up to 3 days, covered tightly.
Reheating: Warm slices at 350°F / 175°C for 15 to 20 minutes until the center reaches 165°F / 74°C.
Best Tips: Blind-bake the crust, drain the tomatoes thoroughly, and let the pie rest before slicing.
Variations: Swap part of the cheddar for Gruyère or Monterey Jack, or use turkey bacon with a little neutral oil.
Freezing: Freeze cooled individual slices for up to 1 month; thaw overnight before reheating.