Bacon Onion Tomato Pie

This savory bacon onion tomato pie is my go-to when I want something comforting and crowd-pleasing but just a little bit different from the classic quiche. Layers of sweet onions and ripe tomatoes pair up with crispy bacon, all under a golden blanket of creamy cheese topping. It is ideal for relaxed weekend brunches or cozy dinners when you want every bite to be packed with flavor and nostalgia.

I still remember the first time I made this after a friend shared the recipe from her southern grandmother. It turned into an instant favorite in my family and each time I bake it the kitchen smells like memories and comfort.

Ingredients

• Deep dish pie crust: Pre-baked, already set to hold in all the layers and flavor
• Thick cut bacon: Opt for a smoky variety and look for slices with a good ratio of fat and meat for best texture
• Ripe tomatoes: Choose firm tomatoes for easy slicing and fewer soggy spots in the pie
• Yellow onion: Pick a large onion with papery husk and no bruising to ensure sweetness after caramelizing
• Mozzarella cheese: Shred by hand if possible for meltier, smoother texture
• Mayonnaise: Go for full fat if you want the richest topping and creaminess
• Sour cream: Adds tang and helps make the cheesy topping light but not greasy
• All-purpose flour: Just a small scoop helps bind the topping layer
• Garlic powder: Brings savory depth and avoids biting raw garlic
• Salt and black pepper: Season the filling and topping evenly throughout
• Fresh parsley or chives: If using, reach for bright green fresh herbs for color and garden flavor

Instructions

Preheat the Oven:

Begin by heating your oven to 350 degrees Fahrenheit or 175 degrees Celsius. This ensures the oven is hot enough for even baking when you slide your pie in.

Prepare the Onions:

Place thinly sliced onions into a skillet with leftover bacon grease. Cook over medium heat, stirring often, for about 10 minutes until they are soft and turning golden brown. Let them cool to room temperature so they do not melt the cheese topping too early.

Layer the Pie:

Arrange half of the caramelized onions across the bottom of your pre-baked pie crust. Next, lay down half of the tomato slices, covering the onions. Scatter half of the cooked bacon pieces over the tomatoes. Repeat with the rest of the onions, tomatoes, and bacon, building even layers all the way to the top.

Mix the Topping:

Combine shredded mozzarella, mayonnaise, sour cream, flour, garlic powder, salt, and black pepper in a mixing bowl. Stir together until a creamy, uniform mixture forms. Be sure that the flour is fully mixed in to avoid floury pockets.

Spread the Topping:

Using a spatula or spoon, carefully smooth the cheese topping over the filled pie, making sure to push it all the way to the edges. This seals in all those flavorful layers and helps the pie bake evenly.

Bake the Pie:

Set the filled pie on a baking sheet to prevent drips and place in the oven. Bake for 35 to 40 minutes until the topping is bubbling and turns a rich golden color. The aroma will let you know it is almost done.

Let It Rest and Garnish:

When the pie comes out of the oven, allow it to rest for several minutes. This helps it slice more neatly and keeps the cheese layer from sliding. If desired, sprinkle chopped fresh parsley or chives over the top just before serving for color and freshness.

The tomatoes are my favorite part of this pie and they get deliciously soft tucked between the smoky bacon and sweet onions. My son once declared this was the pie that made him finally like tomatoes and it has been a staple at our family parties ever since.

Storage Tips

Store leftover pie tightly wrapped in the fridge and it stays good for up to three days. For the best texture, reheat slices in the oven or toaster oven at a moderate temperature. This keeps the crust crisp and the cheese topping melty.

Ingredient Substitutions

No bacon? Use cooked turkey bacon or a mix of mushrooms and a splash of smoked paprika for a meatless smoky flavor. Cannot find mozzarella? Try sharp cheddar or Monterey Jack for a different cheesy profile. Any firm tomato works, but heirloom varieties add extra sweetness and color.

Serving Suggestions

Serve this pie warm with a simple green salad tossed in lemon vinaigrette. It makes a great brunch centerpiece alongside fresh fruit and coffee. Cut into small squares for bite-sized appetizers at parties.

Cultural and Historical Notes

Bacon tomato onion pie is a southern American classic with roots in both French quiche and tomato pie traditions. It highlights summer garden bounty mixed with truly comforting ingredients like bacon and cheese. Every cook who makes it tweaks the layers or topping, and that is part of its friendly regional charm.

Seasonal Adaptations

Use summer tomatoes from your garden for most vibrant flavor. Substitute caramelized leeks or shallots for onions in early spring. Swap in fresh basil or tarragon for garnish if you have it on hand.

Success Stories

This recipe has wowed both bacon lovers and folks who thought pie could only be sweet. One bake off party I attended crowned it the crowd favorite even among serious dessert pies. Every holiday brunch since then someone asks for the recipe.

Freezer Meal Conversion

Assemble the pie up to the baking step and wrap tightly to freeze for a month or two. Bake straight from frozen, adding 10 to 15 minutes to total bake time. This trick is great for prepping ahead for school holidays or family gatherings.

This pie blends comfort and crowd-pleasing flavor in every bite. Try it once and it may just become a tradition in your home too.

Recipe Q&A

→ Can I use a homemade crust instead of store-bought?

Yes, a homemade crust can be substituted to enhance texture and flavor.

→ What type of bacon works best?

Thick-cut bacon offers a hearty bite and ensures crisp texture for deeper flavor.

→ Should tomatoes be seeded before layering?

Seeding tomatoes helps prevent excess moisture, keeping the dish from becoming soggy.

→ Can I prepare the filling in advance?

The filling can be assembled ahead and refrigerated until ready to bake for convenience.

→ Are there alternatives to mozzarella for the topping?

Fontina, Monterey Jack, or a mild cheddar can substitute for mozzarella if desired.

→ How can I prevent a soggy crust?

Pre-baking the pie shell and draining tomatoes helps reduce moisture and keeps the crust firm.