Bacon, Onion, and Tomato Pie

If summer had a signature dish in my kitchen, it would be this Bacon, Onion, and Tomato Pie. This comforting, flavor-packed recipe blends smoky bacon, sweet caramelized onions, juicy ripe tomatoes, and creamy cheese—all nestled inside a flaky, golden pie crust. It’s rustic, satisfying, and bursting with seasonal flavor. Serve it warm straight from the oven or chilled the next day—it never stays on the table for long.

I first tasted a version of this pie at a summer potluck years ago, tucked between a peach cobbler and a pan of cornbread. One bite in, I knew I had to track down the recipe. Since then, I’ve tweaked and perfected it into the version I now make all summer long. It’s the kind of dish that turns pantry staples and garden-fresh produce into something memorable and irresistible.

Why I Love This Recipe

There’s something special about the balance in this pie. The salty crunch of bacon, the natural sweetness of slow-cooked onions, and the bright tang of tomatoes come together in perfect harmony. Every bite feels indulgent yet fresh. It’s easy to prepare ahead of time, ideal for feeding a crowd, and flexible enough to serve as a main course or a side dish.

It also captures everything I adore about Southern summer cooking—simple ingredients, honest flavors, and a whole lot of heart.

Ingredients

1 unbaked pie crust
6–8 slices bacon, cooked and crumbled
2 medium onions, thinly sliced
3–4 large tomatoes, sliced and patted dry
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup mayonnaise
Salt and black pepper, to taste
Fresh basil or chives, optional for garnish

Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and set aside.
Cook the Bacon and Onions
Cook the bacon until crisp, then crumble and set aside. In the same skillet, sauté the sliced onions over medium heat until caramelized and golden, about 10–12 minutes.
Prepare the Tomatoes
Slice the tomatoes and pat them dry thoroughly with paper towels. This step prevents excess moisture in the pie.
Assemble the Pie
Layer the pie in this order: bacon, caramelized onions, and sliced tomatoes. Season lightly with salt and pepper.
Mix the Topping
In a bowl, combine the cheddar, mozzarella, and mayonnaise. Spread the mixture evenly over the top of the tomatoes.
Bake
Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbly.
Cool Slightly Before Serving
Allow the pie to cool for at least 10 minutes before slicing. Garnish with fresh basil or chives if desired.

Serving Suggestions

This pie shines in any meal setting. Try serving it:

Warm or at room temperature
With a crisp green salad for a light lunch
Alongside scrambled eggs or creamy grits for brunch
As a hearty side dish with grilled chicken or steak

Pour a chilled glass of rosé or sweet tea and you have the perfect summer meal.

Storage and Freezing

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to bring back the crisp crust.

Freezing:
For best results, freeze the pie unbaked. Assemble it fully, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Bake directly from frozen at 375°F, adding 10–15 extra minutes.

Final Thoughts

This Bacon, Onion, and Tomato Pie is everything a summer recipe should be—simple, bright, and made with ingredients that shine at their peak. Whether you’re hosting a potluck, preparing a weekend brunch, or using up tomatoes from the garden, this pie deserves a spot on your table. It’s an easy, comforting recipe that celebrates the best flavors of the season.