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If you're craving a cozy meal all tucked into a buttery crust, this bacon onion tomato pie hits the spot. Crispy bacon hangs out with sweet soft onions and juicy tomato slices, all covered in a creamy cheese layer that bubbles as it bakes and brings everyone to the kitchen. It's perfect when you want something comforting that smells awesome and draws a crowd.
Honestly, I just tossed this together to use leftover bacon and those last tomatoes hanging out in the veggie drawer. My family flipped over it and soon it became our favorite for happy, laid-back meals that feel a little Southern and a whole lot cozy.
Irresistible Ingredients
- Fresh herbs (chives or parsley): Pick the brightest, most perky bunch for a fresh flavor boost
- Salt and black pepper: Key for balancing all those big tastes
- Garlic powder: Go with a fresh container for an extra punch of savory
- All purpose flour: Choose unbleached—keeps the topping from getting too wet
- Sour cream: Full fat is best for creamy richness
- Mayonnaise: Real egg mayo makes that topping extra tasty
- Mozzarella cheese: Buy a solid block and shred it for that awesome melt on top
- Medium tomatoes: Go for juicy ripe ones—local or heirloom if you spot them
- Large yellow onion: Pick a heavy, tight-skinned one for best caramelizing
- Thick cut bacon: Let your butcher slice it—smoky flavor makes all the difference
- Deep dish pie crust: Sturdy and flaky—try to get a butter crust from your bakery aisle
Simple Instructions
- Let It Cool and Add Herbs:
- Let your pie chill for about ten minutes so it can set up and slice without making a mess. Toss on chopped parsley or chives at the end if you like a little green and an herby pop.
- Slide in and Bake:
- Smooth the cheesy mixture right over all that filling. Place your pie on a baking sheet to catch any drips, then slide it into the oven. Bake around thirty five to forty minutes, until bubbly and deeply golden on top.
- Mix Up the Topping:
- Throw your shredded mozzarella, mayo, sour cream, flour, garlic powder, salt, and pepper in a bowl. Stir until it’s creamy and everything’s blended. You don’t want any dry bits hiding out.
- Build It Up:
- In your prebaked crust, layer half your onions, half the tomatoes, then half the bacon. Pile on the rest of your onions, tomato slices, and bacon to make sure every part is packed with flavor.
- Cook Down the Onions:
- Gently cook sliced yellow onion right in the bacon grease over medium, stirring now and then, about ten minutes. The trick is letting them get golden and sweet—just cool them a bit before you use them.
- Fire Up Your Oven:
- Start by setting your oven to three fifty Fahrenheit (one seventy five Celsius) so it’s roasting-hot and ready when you are.
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There's nothing better than the first pull of a cheesy slice, melty top separating from the crust, bacon tumbling down the plate. Caramelized onion scent drifting from my oven usually brings everyone to ask what’s cooking before they even get a peek at the pie.
Storage Tips
Stash leftovers in the fridge wrapped in foil or in a sealed box—good for up to three days. When you want a slice, rewarm it in your oven or toaster oven. That keeps the crust crisp and the inside creamy. Skip the microwave unless you don’t care about the topping bubbling up.
Ingredient Swaps
Not into pork? Go with turkey bacon or pick up smoked tempeh if that’s your style. Out of mozzarella? Grate up some provolone plus a touch of cheddar for more kick. And if sour cream’s missing, plain Greek yogurt works just fine instead.
Serving Ideas
Cut up big hearty slices and dish them out with a fresh salad tossed in zingy vinaigrette. It’s also super paired with a warm bowl of tomato soup or set out for brunch next to a platter of fruit.
Cultural and Seasonal Context
This savory pie tips its hat to old school Southern tomato pies and classic quiches. It shines when summer tomatoes pop up everywhere, but smoky bacon and cheese make it tasty even in chilly weather. Try green tomatoes or toss in sweet corn for a late-summer touch.
Seasonal Adaptations
Sprinkle on fresh basil or thyme when it’s hot out Use roasted red pepper or a handful of baby spinach when fall hits Swap regular tomatoes for heirlooms to pump up color and flavor
Success Stories
Lots of folks say their kids who thought they hated tomatoes loved this pie from the first bite. It’s a crowd favorite at potlucks—people always want the details and there are never leftovers to lug home.
Handy Freezer Make-Ahead
Want to prep in advance? Put everything together in the crust and freeze before baking. When you need it, bake straight from the freezer and tack on about fifteen extra minutes. Check the middle’s hot and bubbling before serving.
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Once you try it, you'll crave this pie year-round. Right before serving, toss on some chopped herbs and pretend it’s still summer in your kitchen.
Frequently Asked Questions
- → What's the best way to avoid a soggy bottom?
Blind bake the base and let your fillings like bacon and onions cool before you start making layers. That way, the crust stays crunchy.
- → Is it ok to swap the cheese?
Totally! Go for cheddar, Swiss, or mix it up for your favorite taste, and it'll stay creamy.
- → How do you get onions sweet and brown?
Let onions cook slow over medium heat in bacon grease, stirring so they turn soft and deep gold all over.
- → Do I need to seed the tomatoes first?
If you want it less watery, just scoop out a few seeds. Dab the slices with paper towel to soak up any extra juice.
- → Can I bake it in advance?
Yep! Make and bake it before you need it, then warm it back up in the oven when you’re ready to serve. Texture and taste stay great.