Cheesy Bacon Tomato Onion Pie
A rich and savory Southern-inspired pie, this dish combines smoky bacon, tender caramelized onions, ripe tomatoes, and a creamy blend of cheeses baked in a buttery crust. Its golden finish and comforting layers make it ideal for brunch, potluck gatherings, or as a cozy dinner accompaniment.
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Servings: 6
Ingredients
- 1 cup sharp cheddar coarsely grated
- 6 slices thick-cut bacon cooked to a crisp and crumbled
- ½ teaspoon fine sea salt
- 2 tablespoons fresh basil finely chopped or 1 teaspoon dried basil
- ½ cup creamy mayonnaise
- 1 large yellow or sweet onion finely sliced
- ¼ teaspoon ground black pepper
- 3 ripe medium tomatoes sliced (about 2 cups in total)
- ½ cup low-moisture mozzarella shredded
- 1 ready-made pie crust 9-inch, unbaked
Instructions
- Preheat the oven to 375°F (190°C). Press the unbaked pie dough into a 9-inch pie plate. Bake the crust alone for 8 minutes, then remove from oven and allow to cool slightly.
- In a skillet over medium heat, cook the bacon until thoroughly crisp. Remove the bacon, crumble it into pieces, and set aside. In the remaining bacon fat, sauté the onion slices for approximately 7 minutes or until softened and golden in color.
- Layer half of the tomato slices across the bottom of the pre-baked crust. Distribute the sautéed onions and crumbled bacon evenly on top. Finish with the remaining tomato slices arranged in a single layer.
- In a separate bowl, combine the grated cheddar and mozzarella cheeses with the mayonnaise, chopped basil, salt, and pepper. Stir until a uniform mixture forms. Spread this cheese mixture evenly over the top of the pie.
- Return the assembled pie to the oven. Bake for 30 to 35 minutes, or until the surface is golden and the filling is bubbling.
- Allow the pie to rest at room temperature for 10 minutes before slicing. Serve while warm.
Notes
For best results, use firm, ripe tomatoes to avoid excess moisture. A paper towel blotting step may be added after slicing tomatoes to reduce sogginess.