Bacon Onion Tomato Pie

Bacon onion tomato pie is pure comfort layered into a flaky crust. The savory bacon and sweet caramelized onions mingle with juicy tomatoes and a rich cheesy topping that melts into ultimate homey satisfaction. This is the kind of recipe you pull out for Sunday lunch or any gathering where you want every crumb gone and the aroma alone brings people to the kitchen.

The first time I made this pie I was just trying to use up leftover bacon and a few fading tomatoes but my family raved and demanded it again within the week. Now it is our go to when we want cozy and comforting but with a little Southern flair.

Ingredients

• Deep dish pie crust: flaky and sturdy enough to hold all the filling try to get a good butter crust from the bakery or grocery
• Thick cut bacon: smoky flavor is key and thick slices hold up best go with your local butcher if possible
• Large yellow onion: gives rich sweet flavor when caramelized choose onions that are heavy and firm with tight skin
• Medium tomatoes: ripe and juicy slice them evenly for the best texture opt for locally grown or heirloom varieties in season
• Mozzarella cheese: melts beautifully and gives that golden bubbly crust buy the block and shred yourself for best melt
• Mayonnaise: adds richness and binds the cheese mixture use a real egg based mayo for the fullest flavor
• Sour cream: brings tang and creaminess choose full fat for a luscious topping
• All purpose flour: helps set the topping and prevents sogginess look for unbleached for better texture
• Garlic powder: deepens the savory flavor use a fresh bottle for the strongest taste
• Black pepper and salt: seasons each bite and balances the richness
• Fresh chives or parsley: a final fresh pop of green color and flavor go for vibrant green herbs with no wilting

Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius so it is fully heated when you are ready to bake

Caramelize the Onions:

Cook sliced onions gently in a skillet over medium heat using a spoonful of the reserved bacon drippings let them soften and turn deep golden which takes about ten minutes this builds deep sweet flavor and takes away any sharpness cool slightly before using

Layer the Pie:

Arrange half the caramelized onions in the pre baked crust then add half the tomato slices and half the crumbled bacon repeat with the rest of the onions tomatoes and bacon for even flavor and texture in every bite

Prepare the Topping:

Mix shredded mozzarella mayonnaise sour cream flour garlic powder salt and black pepper in a bowl until smooth and fully combined be sure to mix well so there are no dry pockets

Top and Bake:

Spread the cheese topping evenly over your filled pie shell smoothing to the edges place the pie on a baking sheet to catch spillover and bake for about thirty five to forty minutes until the top is deep golden brown and bubbling and the edges are set

Cool and Garnish:

Let the pie rest for at least ten minutes so it slices cleanly and finishes setting sprinkle with fresh chopped chives or parsley if desired for extra color and flavor

I always get a kick out of that first slice when the gooey cheese topping pulls away from the crust and bacon bits tumble across the plate. My favorite part is the rich scent of caramelized onions drifting from the oven which always makes everyone ask what is for dinner before they even see the pie.

Storage Tips

Store leftovers wrapped in foil or in an airtight container in the fridge for up to three days. Reheat slices gently in a toaster oven or regular oven to crisp the crust while keeping the middle creamy and tender. Avoid microwaving if you want the topping to stay bubbly.

Ingredient Substitutions

If you do not eat pork swap turkey bacon or even smoked tempeh. No mozzarella on hand try a blend of mild provolone and a bit of cheddar for extra sharpness. Greek yogurt can stand in for sour cream if that is what you have.

Serving Suggestions

Cut thick wedges and serve with a crisp green salad tossed in a tangy vinaigrette for contrast. This pie is also wonderful paired with a bowl of tomato soup or served as a brunch centerpiece alongside fresh fruit.

Cultural and Seasonal Context

This savory pie has roots in traditional Southern tomato pie and quiche styles. It shines brightest in summer when garden tomatoes are at their best but the richness of bacon and cheese makes it welcome even in the colder months. You can swap in green tomatoes or toss in a sprinkle of sweet corn for a late summer spin.

Seasonal Adaptations

Use fresh basil or thyme instead of chives in summer months Add roasted red peppers or spinach in early fall for extra color Swap tomatoes for heirloom varieties for striking flavor and color

Success Stories

Many readers have written to say their kids who swore off tomatoes became fans after their first bite of this pie. It is also a favorite for potlucks with friends who always ask for the recipe and never leave with leftovers.

Freezer Meal Conversion

If you want to make this ahead for busier weeks assemble the pie up until baking cover tightly and freeze it unbaked. When ready to cook bake from frozen adding about fifteen extra minutes to the cooking time checking that the center is hot and bubbling.

You will make this pie once and crave it through every season. Flecks of green herbs on top just before serving make it feel as if summer never left your kitchen.

Recipe FAQs

→ How do I keep the crust from getting soggy?

Pre-bake the crust and allow ingredients like bacon and onions to cool before layering. This helps maintain crispness.

→ Can I use different cheeses?

Yes, try cheddar, Swiss, or a blend for unique flavor profiles while maintaining the creamy texture.

→ What is the best way to caramelize onions?

Cook onions slowly over medium heat in bacon drippings until deep golden and soft, stirring often for even caramelization.

→ Should tomatoes be seeded before layering?

For less moisture, lightly seed the tomatoes. Pat slices with paper towels to remove excess juice.

→ Can this dish be made ahead?

Assemble and bake ahead, then reheat gently in the oven before serving for best texture and flavor.