Pin
This bacon onion tomato pie became part of my summer ritual after one memorable bite at a neighbor’s kitchen table. Sweet onions turn jammy in bacon fat, ripe tomatoes add juiciness, and a creamy cheese topping bubbles to a golden finish in the oven. It is comfort food at its best and simple enough to make even on a humid weeknight but still impressive for weekend brunch.
Ever since trying this at a neighbor’s house I have made it for all kinds of gatherings and it disappears every single time even among folks who say they do not like onions.
Essential Ingredients
- Pre-baked nine-inch deep pie shell: gives you a sturdy crisp crust
- Thick bacon slices: the better the bacon the bigger the flavor
- Fresh tomatoes: thinly sliced use peak summer tomatoes for best results
- Yellow onion: thinly sliced sweet onions caramelize best
- Mozzarella cheese: hand-shredded melts smoother than pre-shredded
- Mayonnaise: creates a rich creamy topping
- Sour cream: for tang and smooth texture
- All-purpose flour: to help set the topping so it stays put when sliced
- Garlic powder: for savory depth
- Salt: rounds out and balances flavors
- Black pepper: for a subtle gentle bite
- Fresh herbs like chives or parsley: for a burst of color and freshness
Pick the most fragrant ripe tomatoes you can and never skip the step of hand-shredding your cheese if time allows it really makes the topping extra melty and smooth.
Step-by-Step Instructions
- Preheat and Prep:
- Start by heating your oven to three hundred fifty degrees Fahrenheit which makes sure baking is even and reliable while you ready the rest of the pie.
- Cook the Bacon and Onions:
- Place bacon slices in a medium skillet and cook on medium until crisp. This usually takes six to eight minutes but check for color and firmness rather than just the clock. Once done transfer bacon to a paper towel lined plate and keep two to three tablespoons of bacon fat in the skillet for flavor. When the bacon cools chop into bite pieces and set aside. Add thin onion slices to the bacon fat and cook slowly on medium heat. Stir occasionally for ten to twelve minutes until onions are deep golden and sweet not burnt. Let cool briefly.
- Layer the Pie:
- Layer half of the caramelized onions evenly in the pre-baked shell. Top with half the tomato slices in a pretty overlapping circle then scatter half the bacon pieces across the layer. Repeat with remaining onions tomatoes bacon so every bite has all the flavors.
- Mix the Creamy Cheese Topping:
- In a medium bowl mix together hand-shredded mozzarella mayonnaise sour cream flour garlic powder salt and black pepper until very smooth. When fully mixed spread the topping over the pie filling. Make sure to cover edge to edge to seal the layers and lock in moisture.
- Bake and Finish:
- Place filled pie on a rimmed baking sheet in case of drips. Bake for thirty five to forty minutes until the top is golden and bubbling and the pie is heated all the way through. Let cool at least ten minutes so the pie sets up and slices cleanly.
- Serve and Garnish:
- Just before serving add a sprinkle of fresh parsley or chives on top for color and a dash of brightness. Serve slices with salad fruit or whatever you crave.
Pin
Cheese is always my favorite part of this pie since it creates the ultimate gooey bubbly crown. My kids love to help with the layering and sprinkling of bacon so making this has become a bit of a family tradition for us.
Storage Tips
Leftovers stay delicious for up to four days when kept tightly wrapped in the fridge. For longer storage wrap individual slices and freeze up to a month. When reheating use a low oven to keep the crust crisp and avoid microwaving if you want the texture to stay best.
Ingredient Substitutions
If you want a lighter version try turkey bacon instead of pork bacon or use half Greek yogurt in place of sour cream. Any melting cheese like cheddar gruyere or a blend with parmesan adds different flavor twist. Gluten free pie crust and a tablespoon of cornstarch instead of flour let you make it gluten free.
Serving Suggestions
Pair warm slices with fresh greens tossed in vinaigrette to balance richness. Roasted asparagus or green beans also make lovely sides. Serve at room temp for brunch or on a picnic. I sometimes set out extra herb butter and crusty bread for scooping up every last crumb.
Pin
Cultural Context
The combination of onion bacon and tomato is a classic trio found across many comforting American and European pies. This recipe reflects the retro charm of Southern tomato pie with nods to French quiche and Italian torta salata—each bite brings together the best of summer and homestyle tradition.
Frequently Asked Questions About the Recipe
- → Can I use a different type of crust?
Yes, while a traditional pastry crust works well, options like buttery puff pastry, hash brown crust, or graham cracker crust provide unique twists and textures.
- → How to prevent watery filling?
Choose firm, ripe tomatoes and lightly salt slices to drain excess moisture before layering. Also, ensure onions are fully caramelized and cooled to avoid steaming the crust.
- → Is mayonnaise necessary in the topping?
Mayonnaise adds creaminess and binds the topping, but you can replace it with sour cream, cream cheese, or Greek yogurt for variations.
- → How do I know when the pie is done?
Look for a golden-brown, bubbly top and a set center. The edges should be fully baked and a knife inserted should come out with a few moist crumbs.
- → Can I add other vegetables?
Yes, thinly sliced zucchini, roasted peppers, or spinach complement the flavors well. Pre-cooking vegetables helps reduce excess moisture.
- → How long can leftovers be stored?
Store leftovers in the refrigerator for 3-4 days; flavors improve after a day. Frozen slices keep up to a month for easy reheating.
- → Can I make individual servings?
Mini pies can be made in small tart pans or ramekins with a reduced baking time of 20-25 minutes, perfect for portion control or events.