Bacon Onion Tomato Pie
A delightful pie featuring crispy bacon, caramelized onions, and fresh tomatoes, perfect for brunch or a light dinner.
Ingredients
Pie Crust
- 1 9-inch 9-inch deep-dish pie crust (pre-baked) Use a store-bought or homemade crust.
Filling Ingredients
- 6 strips bacon, cooked and crumbled Crispiness enhances flavor.
- 1 cup sweet onion, thinly sliced Use a good-quality onion.
- 2 cups fresh tomatoes, sliced Preferably vine-ripened for best flavor.
- 1 cup shredded cheese (e.g., cheddar or Monterey Jack) Mix of cheeses recommended for complexity.
- 1/2 cup heavy cream Alternatively, use half-and-half for lighter option.
- 2 large eggs Ensure they are at room temperature.
- Salt and pepper to taste Adjust according to preference.
- Fresh herbs (e.g., basil or thyme) for garnish Use your choice of fresh herbs.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the bacon until crispy, then remove and crumble.
- In the same skillet, caramelize the onions until golden brown.
Assembly
- Layer the bacon, caramelized onions, and sliced tomatoes in the pre-baked pie crust.
- In a bowl, whisk together the eggs, heavy cream, cheese, salt, and pepper.
- Pour the egg mixture over the pie filling.
Baking
- Bake for 30-35 minutes or until the filling is set and the top is golden.
- Let cool slightly, garnish with fresh herbs, and serve warm.
Notes
Serve warm with a green salad or crusty bread. Leftovers can be stored in an airtight container in the fridge for about three days.