Hey there, friend! I’m so excited you’re here—because today, we’re diving into a pie that’s part savory dream, part comfort classic, and all kinds of irresistible. This Bacon Onion Tomato Pie is like a Southern tomato pie met a cheesy deep-dish quiche and they decided to throw a dinner party. It’s cozy, creamy, full of real flavor, and—bonus!—absolutely perfect for brunch, dinner, or sharing with hungry friends around the table.
If you love flaky crusts, bubbling cheese, and the smell of caramelized onions wafting through your kitchen, be sure to subscribe to my email list so you never miss another crowd-pleasing recipe!
Why You’ll Love This Bacon Onion Tomato Pie
- ✅ Perfect use for summer tomatoes or winter cravings
- ✅ Bacon + onion = flavor explosion
- ✅ Great for brunches, potlucks, and laid-back dinners
- ✅ Stays moist, reheats like a dream
This recipe started as a “clean out the fridge” moment and turned into a beloved family favorite—so good, even tomato skeptics become true believers after the first bite!
What It Tastes Like
Imagine biting into buttery, flaky crust layered with golden onions, crispy smoky bacon, and juicy tomatoes… all topped with a cheesy, creamy topping that browns to bubbly perfection. It’s savory, slightly sweet from the onions and tomatoes, tangy from the sour cream, and rich in all the best ways. It’s a “lick your fork clean and go for seconds” kinda dish.
Ingredients You’ll Need
🥧 For the Crust:
- 1 deep 9-inch pre-baked pie shell (store-bought or homemade)
🥓 For the Filling:
- 6 to 8 slices thick-cut bacon, cooked crisp and chopped
- 2 medium ripe tomatoes, thinly sliced
- 1 large yellow onion, sliced thin
🧀 For the Cheesy Topping:
- 1½ cups shredded mozzarella cheese
- ½ cup sour cream (full-fat preferred)
- ½ cup mayonnaise
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
🌿 Optional Garnish:
- 1 tablespoon chopped fresh parsley or chives
Tools You’ll Need
- 9-inch deep-dish pie plate
- Medium skillet
- Mixing bowl
- Spatula or spoon
- Baking sheet (to catch drips)
How to Make It – Step-by-Step
1️⃣ Preheat Your Oven
Set your oven to 350°F (175°C). Place your pie crust on a baking sheet to catch any bubbling over.
2️⃣ Cook the Onions
In the same pan where you fried the bacon (leave a little bacon fat!), sauté the sliced onion over medium heat for about 10 minutes until soft and golden. Let them cool slightly.
3️⃣ Build Your Layers
In the pre-baked pie shell, layer:
- Half the onions
- Half the tomatoes
- Half the bacon
Repeat with remaining onions, tomatoes, and bacon.
4️⃣ Mix the Topping
In a bowl, combine:
- Shredded mozzarella
- Sour cream
- Mayonnaise
- Flour
- Garlic powder
- Salt & pepper
Stir until fully blended—smooth and creamy!
5️⃣ Assemble & Bake
Spread the topping gently over the layered filling, smoothing to the edges.
Bake at 350°F for 35–40 minutes, or until the top is bubbly and golden brown.
6️⃣ Cool & Serve
Let the pie rest for 10–15 minutes to set. Sprinkle with fresh herbs, slice, and serve warm!
Tips for Success
✔️ Pre-cook the onions slowly for max sweetness.
✔️ Let the pie rest before slicing—it holds together beautifully that way.
✔️ Drain tomato slices on paper towels before layering to avoid a soggy crust.
✔️ Use real mayo and full-fat sour cream for the richest flavor.
Ingredient Swaps
- Mozzarella substitute: Try provolone, cheddar, or a blend.
- Sour cream: Greek yogurt works great in a pinch.
- Bacon alternative: Use turkey bacon or even smoked tempeh for a meatless twist.
How to Store & Reheat
- Refrigerate: Wrap leftovers in foil or store in an airtight container for up to 3 days.
- Reheat: Best warmed in the oven or toaster oven to keep the crust crisp.
- Freezer-friendly: Assemble but don’t bake—wrap and freeze. Bake from frozen with an extra 15 minutes.
What to Serve With It
- Fresh garden salad with vinaigrette
- Tomato soup or gazpacho for a Southern twist
- Fruit salad or melon wedges for brunch
- A cold glass of sweet tea or crisp white wine
Seasonal Notes
- Summer: Use heirloom or vine-ripened tomatoes, add basil or thyme
- Fall: Swap in roasted red peppers or sautéed spinach
- Winter: Try caramelized shallots and smoked cheddar
- Spring: Pair with asparagus or a pea salad