Bacon Onion Tomato Pie
A savory Southern classic layered with juicy ripe tomatoes, golden sautéed onions, smoky crumbled bacon, and a creamy cheddar and mozzarella topping baked in a flaky crust. Perfect as a brunch main dish, potluck favorite, or comforting dinner side.
Ingredients
- 1 refrigerated pie crust 9-inch
- 6 strips bacon cooked and crumbled
- 1 large sweet onion thinly sliced
- 3 medium ripe tomatoes sliced (about 2 cups)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 2 tablespoons fresh basil chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit. Fit the pie crust into a 9-inch pie pan. Prick the bottom with a fork and bake for 8 minutes. Remove and set aside.
- In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain and crumble. Retain the bacon drippings in the pan.
- Add the sliced onion to the skillet with the drippings. Cook over medium heat for about 7 minutes, stirring occasionally, until soft and golden.
- Layer half the tomato slices in the bottom of the par-baked crust. Top with the sautéed onions, then the crumbled bacon. Arrange the remaining tomato slices on top.
- In a bowl, combine the shredded cheddar, mozzarella, mayonnaise, basil, salt, and pepper. Stir until fully combined. Spread evenly over the top of the pie.
- Return the pie to the oven and bake for 30 to 35 minutes until the topping is golden brown and bubbly.
- Remove from the oven and rest for 10 minutes before slicing. Serve warm.
Notes
Salt tomato slices and rest them on paper towels for 20 to 30 minutes before using to draw out excess moisture and prevent a soggy crust.
Do not skip the 8-minute par-bake — it is essential for a crisp bottom crust.
Use full-fat mayonnaise for the richest, creamiest topping.
Freshly shredded cheese from a block melts more smoothly than pre-shredded.
Allow the pie to rest for 10 minutes before slicing for the cleanest cuts.
Store refrigerated for up to 3 days. Reheat in a 350-degree oven for best results.
Can be assembled unbaked and refrigerated for up to 24 hours before baking.
Do not skip the 8-minute par-bake — it is essential for a crisp bottom crust.
Use full-fat mayonnaise for the richest, creamiest topping.
Freshly shredded cheese from a block melts more smoothly than pre-shredded.
Allow the pie to rest for 10 minutes before slicing for the cleanest cuts.
Store refrigerated for up to 3 days. Reheat in a 350-degree oven for best results.
Can be assembled unbaked and refrigerated for up to 24 hours before baking.
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