Description
A savory Bacon Onion Tomato Pie combining a flaky pie crust filled with caramelized onions, crispy bacon, perfectly prepared tomatoes, and a rich cheese custard, baked to golden perfection. This comforting dish blends sweet and smoky flavors with creamy textures, perfect for brunch, lunch, or dinner.
Ingredients
Scale
Pie Base and Seasoning
- 1 pre-made 9-inch pie crust (or homemade if you prefer)
- 1 tablespoon olive oil for brushing
- 1 teaspoon kosher salt (for salting tomatoes)
- ½ teaspoon freshly ground black pepper
Filling
- 6 strips thick-cut bacon, chopped into bite-sized pieces
- 2 large sweet onions, thinly sliced (Vidalia or yellow onions)
- 3-4 large ripe tomatoes, sliced ¼-inch thick
Custard Mixture
- 3 large eggs, lightly beaten
- ½ cup heavy cream
- ¼ cup mayonnaise
- 2 tablespoons fresh basil, chopped (or 1 tablespoon dried)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
Cheese
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup Gruyère cheese, grated (substitute Swiss if needed)
- 2 tablespoons Parmesan cheese, grated
Instructions
- Prepare the Tomatoes and Preheat: Preheat your oven to 350°F. Slice tomatoes into ¼-inch rounds and lay them on paper towels. Generously sprinkle both sides with kosher salt and let sit for 15 minutes to draw out excess moisture. Then pat them completely dry to prevent sogginess in the pie.
- Cook the Bacon to Crispy Perfection: In a large skillet over medium heat, cook chopped bacon for 6-8 minutes until crispy and golden. Remove bacon pieces with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pan.
- Caramelize the Onions: Add the thinly sliced onions to the skillet with the reserved bacon fat. Cook over medium-low heat for 12-15 minutes, stirring occasionally, until onions become golden and caramelized. Season with a pinch of salt and pepper.
- Prepare the Pie Crust: Roll out the pie crust and press it into a 9-inch pie pan. Crimp the edges decoratively and brush the bottom lightly with olive oil to help prevent a soggy crust.
- Make the Custard Base: In a medium bowl, whisk together eggs, heavy cream, mayonnaise, chopped basil, garlic powder, and smoked paprika until fully combined and smooth. The mayonnaise adds richness and creates a perfect custard texture.
- Layer the Pie: Spread caramelized onions evenly over the pie crust bottom. Sprinkle crispy bacon over the onions, then arrange the dried tomato slices in overlapping circles on top, creating an even layer.
- Add Cheese and Pour Custard: Evenly sprinkle cheddar, Gruyère, and Parmesan cheeses over the tomatoes. Slowly pour the custard mixture over the entire pie, allowing it to fill all spaces without overflowing.
- Bake to Golden Perfection: Bake the pie in the preheated oven for 40-45 minutes until the center is set and the top is golden brown with puffed edges. Test doneness with a knife inserted into the center; it should come out mostly clean. Let cool for at least 15 minutes before slicing to allow the custard to set.
Notes
- Salting and drying the tomatoes is crucial to prevent a soggy pie crust by removing excess moisture.
- Leaving bacon fat in the pan to caramelize onions adds wonderful depth and richness.
- Brushing the pie crust with olive oil creates a moisture barrier to keep the bottom crisp.
- Mayonnaise in the custard mixture enhances richness and improves texture.
- Allow the pie to cool after baking so the custard sets and slices cleanly.
- Gruyère cheese can be substituted with Swiss if unavailable.
