Description
I first encountered this Bacon Onion Tomato Pie at my neighbor’s kitchen table on a sweltering August afternoon. She’d just pulled it from the oven, golden and bubbling, filling her entire house with the most incredible aroma. One bite transported me straight to comfort food heaven
Ingredients
For the Crust:
- 1 pre-made 9-inch pie crust (or homemade if you prefer)
- 1 tablespoon olive oil for brushing
Main Filling Components:
- 6 strips thick-cut bacon, chopped into bite-sized pieces
- 2 large sweet onions, thinly sliced (Vidalia or yellow onions work beautifully)
- 3–4 large ripe tomatoes, sliced ¼-inch thick
- 1 teaspoon kosher salt (for salting tomatoes)
- ½ teaspoon freshly ground black pepper
Creamy Custard Base:
- 3 large eggs, lightly beaten
- ½ cup heavy cream
- ¼ cup mayonnaise (trust me on this one!)
- 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Cheese Blend:
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup Gruyère cheese, grated (substitute Swiss if needed)
- 2 tablespoons Parmesan cheese, grated
Substitution Suggestions:
For a lighter version, substitute Greek yogurt for half the mayonnaise. Gluten-free folks can use their favorite GF pie crust. Vegetarians can skip the bacon and add extra caramelized onions with a sprinkle of smoked salt for that savory depth.
Instructions
Preheat your oven to 350°F. Slice your tomatoes into ¼-inch rounds and lay them on paper towels. Sprinkle both sides generously with kosher salt and let them sit for 15 minutes. This crucial step draws out excess moisture, preventing a soggy pie. Pat them completely dry before using.
In a large skillet over medium heat, cook the chopped bacon until crispy and golden, about 6-8 minutes. The kitchen will smell absolutely incredible at this point! Remove the bacon with a slotted spoon and set aside on paper towels, but leave about 2 tablespoons of that gorgeous bacon fat in the pan.
Add your sliced onions to the same skillet with the reserved bacon fat. Cook over medium-low heat, stirring occasionally, for 12-15 minutes until they’re beautifully golden and caramelized. The natural sugars will develop into something magical – sweet, savory, and deeply flavorful. Season with a pinch of salt and pepper.
Roll out your pie crust and press it into a 9-inch pie pan. Crimp the edges decoratively and brush the bottom lightly with olive oil. This creates a barrier that helps prevent soggy bottoms – a baker’s secret weapon!
In a medium bowl, whisk together the eggs, heavy cream, mayonnaise, chopped basil, garlic powder, and smoked paprika until smooth. The mayonnaise might seem unusual, but it adds incredible richness and helps create that perfect custard texture.
Start building your masterpiece! Spread the caramelized onions evenly across the bottom of the pie crust. Sprinkle the crispy bacon over the onions, then arrange the dried tomato slices in overlapping circles on top. It’s like creating edible art.
Sprinkle the cheddar, Gruyère, and Parmesan cheeses evenly over the tomatoes. Pour the custard mixture slowly over everything, allowing it to settle into all the nooks and crannies. The liquid should come almost to the top of the filling.
Bake for 40-45 minutes until the center is set and the top is golden brown with slightly puffed edges. A knife inserted in the center should come out mostly clean. Let it cool for at least 15 minutes before slicing – this allows the custard to set properly.
Nutrition
- Calories: 420
- Protein: 18