Bacon onion tomato pie layers crisp bacon, soft caramelized onion, and sliced tomatoes in a prebaked pie crust under a creamy mozzarella and mayonnaise topping. It bakes until bubbly and golden and serves eight.
The topping melts into a rich, savory crust over the ripe tomatoes, so the pie works as a summer lunch, a side for grilled meat, or a brunch dish with a green salad.
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Why This Bacon Onion Tomato Pie Recipe Works
Cooking the onion first removes its sharp bite and turns it sweet and soft.
Salted tomatoes drain well, so the filling stays moist without turning the crust soggy.
A mixture of mozzarella, mayonnaise, and sour cream bakes into a creamy, golden blanket with no custard to set.
Ingredients for Bacon Onion Tomato Pie
- The pie uses one deep dish pie crust, six to eight slices of bacon, one large yellow onion, two medium tomatoes, and chives or parsley for garnish.
- The topping uses one and a half cups of shredded mozzarella, half a cup of mayonnaise, half a cup of sour cream, one tablespoon of flour, half a teaspoon of garlic powder, a quarter teaspoon of pepper, and a quarter teaspoon of salt.
Bacon. It adds smoke, salt, and crunch.
Yellow onion. It cooks down sweet and soft.
Tomatoes. They add ripe, fresh flavor.
Mozzarella. It melts into a stretchy golden top.
Mayonnaise and sour cream. They make the topping creamy and rich.
How to Make Bacon Onion Tomato Pie
1. Prebake the crust. Heat the oven to 350 degrees F and bake the crust until lightly golden, then let it cool slightly.
2. Cook the bacon. Cook the bacon until crisp, drain it, and crumble it.
3. Cook the onion. Saute the sliced onion in a little of the bacon fat for about ten minutes until soft and golden.
4. Mix the topping. Stir together the mozzarella, mayonnaise, sour cream, flour, garlic powder, pepper, and salt.
5. Layer. Layer the onion, tomato slices, and bacon in the crust and spread the topping over the top.
6. Bake. Bake for twenty five to thirty minutes until golden and bubbling, then cool for ten minutes.
Salt the tomato slices and set them on paper towels for ten minutes before layering. They release a good deal of juice, and that liquid would make the crust soggy. Pat them dry before they go into the pie.
Cook the onion slowly over medium low heat. Fast cooking browns the edges but leaves the center raw and sharp, while slow cooking brings out the natural sweetness. Stir often so the slices do not burn. Add a pinch of salt to the pan, which draws out moisture and helps the slices soften evenly.
How to Serve Bacon Onion Tomato Pie
Serve the pie in wedges with a crisp green salad. For more savory pies and sides, try cheddar sweet corn pie, chicken and vegetable pot pie, cucumber bacon ranch salad, or bacon infused meatloaf.
How to Store and Reheat Bacon Onion Tomato Pie
Cool the pie and refrigerate it, covered, for up to three days. Reheat slices in an oven set to 350 degrees F for about fifteen minutes. Freezing is not recommended because the tomatoes and topping turn watery.
Tips and Variations for Bacon Onion Tomato Pie
Flag the allergens. This pie contains wheat, milk, eggs, and pork, so check the crust and mayonnaise labels.
Do not taste raw bacon. Cook the bacon fully and wash your hands and tools after handling it.
Use ripe tomatoes. Firm ripe slices keep their shape.
Shred your cheese. It melts smoothly.
Try other herbs. Basil suits tomatoes.
Use a deep dish crust. A shallow one overflows.
Cool before slicing. The topping sets.
Check trusted guidance. Read the FDA safe food handling guidance for cooking bacon and storing leftovers.
Spread the topping all the way to the edge of the crust. The topping seals in the filling and browns evenly, and any gaps leave bare tomato that dries out. Cover the crust edge with foil if it browns before the center is done.
Let the pie rest for ten minutes after baking. The topping sets slightly and the slices hold together better. Garnish with chopped chives or parsley and serve warm or at room temperature.
Frequently Asked Questions About Bacon Onion Tomato Pie
How do you keep bacon onion tomato pie from getting watery?
Salt the tomato slices and pat them dry before layering them in the crust.
Can you make bacon onion tomato pie ahead of time?
Yes. Bake it a day early and reheat slices in the oven.
Can you freeze bacon onion tomato pie?
Freezing is not recommended because the tomatoes and topping turn watery.
What crust works?
A deep dish store bought crust or homemade pastry both work.
Can I use turkey bacon?
Yes. Turkey bacon works in the same amount.
Bacon Onion Tomato Pie
Equipment
- Deep dish pie plate
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 1 deep dish pie crust prebaked
- 8 slices bacon cooked and crumbled
- 1 large yellow onion sliced
- 2 medium tomatoes sliced
- 1 cup shredded mozzarella cheese plus 1/2 cup more
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp all purpose flour
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp chopped chives or parsley
Instructions
Cooking
- Prebake. Heat the oven to 350 F and bake the crust until lightly golden.
- Cook. Crisp the bacon and cook the onion in the drippings for 10 minutes.
- Mix. Stir the mozzarella, mayonnaise, sour cream, flour, and seasonings.
- Layer. Layer the onion, tomatoes, and bacon in the crust and cover with the topping.
- Bake. Bake 25 to 30 minutes until golden and rest 10 minutes.
