Bacon Onion Tomato Pie
A savory dish that combines crispy bacon, sweet caramelized onions, and juicy tomatoes in a creamy cheese filling, perfect for any meal.
Ingredients
For the Filling
- 1 deep-dish pie crust 1 deep-dish pie crust (store-bought or homemade), pre-baked Pre-baked crust
- 6-8 slices 6–8 slices thick-cut bacon, cooked and crumbled Crispy bacon
- 1 large 1 large yellow onion, thinly sliced For caramelizing
- 2 medium 2 medium tomatoes, thinly sliced Use fresh tomatoes
For the Cheese Mixture
- 1.5 cups 1 1/2 cups shredded mozzarella cheese
- 0.5 cup 1/2 cup mayonnaise
- 0.5 cup 1/2 cup sour cream Can substitute with Greek yogurt
- 1 tablespoon 1 tablespoon all-purpose flour
- ½ teaspoon 1/2 teaspoon garlic powder
- ¼ teaspoon 1/4 teaspoon black pepper
- ¼ teaspoon 1/4 teaspoon salt
- 1 tablespoon 1 tablespoon chopped fresh chives or parsley (optional) For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook sliced onions in a spoonful of bacon drippings until soft and golden, about 10 minutes. Set aside to cool slightly.
- In the pre-baked crust, layer half the caramelized onions, followed by half the tomato slices and half the crumbled bacon. Repeat with the remaining onions, tomatoes, and bacon.
Assembly
- In a small bowl, mix together mozzarella cheese, mayonnaise, sour cream, flour, garlic powder, salt, and pepper until well blended. Spread the cheese mixture evenly over the layered filling.
Baking
- Place the pie on a baking sheet and bake for 35–40 minutes, or until the top is golden brown and bubbly.
- Allow to rest for a few minutes before slicing. Garnish with fresh chives or parsley if desired.
Notes
Serve warm with a simple green salad or roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Can be frozen unbaked.