Savory Bacon Tomato Pie

This bacon onion tomato pie brings together the perfect balance of savory bacon, sweet caramelized onions, and juicy tomatoes all nestled in a flaky crust and topped with a creamy cheese mixture. It's the ultimate comfort food that works beautifully as both a casual family dinner or an impressive addition to your next gathering.

I first created this pie when I needed to use up garden tomatoes and leftover bacon from weekend brunch. What started as a kitchen experiment has become one of my most requested recipes whenever friends come over. The combination of flavors reminds me of a BLT sandwich but in a more sophisticated form.

Ingredients

• Prebaked 9inch pie shell provides the perfect foundation for this savory pie without extra work
• Thick cut bacon delivers smoky richness and depth of flavor
• Fresh tomatoes bring juicy sweetness and bright acidity
• Yellow onion adds natural sweetness when caramelized
• Mozzarella cheese creates that perfect gooey stretchy texture
• Mayonnaise contributes richness and tanginess to the creamy topping
• Sour cream balances the mayo with additional tang
• Flour helps thicken the topping so it sets properly
• Garlic powder infuses the cheese mixture with aromatic flavor
• Fresh herbs for garnish brighten the finished dish with color and freshness

How To Make Bacon Onion Tomato Pie

Preheat the Oven

Set your oven to 350°F and allow it to fully preheat while you prepare the filling components. This ensures your pie will bake evenly from the moment it goes in.

Caramelize the Onions

Cook thinly sliced onions in bacon drippings over medium heat for about 10 minutes until they turn golden brown and develop a sweet flavor. The slow cooking process transforms the sharp onion flavor into something mellow and almost jamlike. Allow them to cool slightly before assembling.

Layer the Filling

Create flavor layers in your prebaked crust by starting with half the caramelized onions followed by half the sliced tomatoes and half the crispy bacon. Repeat these layers to use all remaining filling ingredients. This layering method ensures every bite contains all the key flavors.

Prepare the Cheese Topping

Combine mozzarella cheese mayonnaise sour cream flour garlic powder salt and pepper in a bowl until thoroughly mixed. This creamy mixture will form a protective blanket over your filling and create a golden bubbly crust when baked.

Bake to Perfection

Spread the cheese mixture evenly over the layered filling and place the pie on a baking sheet to catch any potential drips. Bake for 35 to 40 minutes until the top becomes beautifully golden and bubbling around the edges.

Rest Before Serving

Allow the pie to rest for 5 to 10 minutes after removing from the oven. This crucial step lets the filling set properly so your slices will hold their shape when cut. Garnish with fresh herbs just before serving if desired.

This pie reminds me of summer evenings on my grandmothers porch where the smell of bacon and tomatoes would drift through the kitchen windows. My favorite component is how the onions transform during cooking becoming almost jamlike and sweet which balances perfectly with the saltiness of the bacon.

Preventing Soggy Crusts

The enemy of a perfect savory pie is excess moisture which can make your crust soggy. After slicing your tomatoes place them on paper towels for about 10 minutes to absorb excess juice. You can also sprinkle them with a tiny bit of salt to draw out moisture. For extra insurance brush the bottom of your prebaked crust with a thin layer of beaten egg white and return to the oven for 3 minutes before adding fillings. This creates a moisture barrier that helps maintain crispness.

Make Ahead Options

This pie works wonderfully as a make ahead dish. You can prepare all components separately up to a day in advance store in the refrigerator and assemble just before baking. Alternatively bake the entire pie cool completely then refrigerate for up to 3 days. To reheat cover loosely with foil and warm in a 325°F oven for about 20 minutes until heated through. The flavors often improve after a day as they have time to meld together.

Perfect Pairing Suggestions

This savory pie pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a complete meal serve alongside a chilled cucumber soup in summer or a warm butternut squash soup in cooler months. Wine lovers will appreciate how well this dish complements a crisp Sauvignon Blanc or light Pinot Noir. For family gatherings consider serving smaller slices as a starter before a lighter main course.

Recipe FAQs

→ Can I prepare this pie ahead of time?

Yes, you can assemble the entire pie up to 24 hours in advance and refrigerate it covered with plastic wrap. When ready to bake, remove it from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, possibly adding 5-10 minutes to the baking time.

→ What can I use instead of mayo in the topping?

Greek yogurt makes a good substitute for the mayo in this recipe. It will provide a similar creaminess with a tangier flavor profile. You can also use all sour cream if preferred, though the texture will be slightly different.

→ How do I prevent my pie crust from getting soggy?

Using a pre-baked pie crust is essential. You can also brush the inside of the crust with a beaten egg white before adding fillings, which creates a barrier against moisture. Another tip is to make sure your onions are well-caramelized to remove excess moisture.

→ What other cheeses work well in this pie?

While mozzarella gives a nice melt, you can experiment with other cheeses like Gruyère for nuttiness, fontina for richness, or a sharp cheddar for more robust flavor. A combination of cheeses also works beautifully.

→ Can I add other vegetables to this pie?

Absolutely! This pie is versatile - try adding roasted red peppers, spinach (make sure to wilt and drain it first), sautéed mushrooms, or even thinly sliced zucchini. Just ensure any additional vegetables are properly cooked and drained of excess moisture before adding.

→ How should I store leftovers?

Cover leftovers tightly and refrigerate for up to 3 days. Reheat individual slices in a 350°F oven for about 10-15 minutes until warmed through. You can also microwave slices, but the crust won't stay as crisp.