Turkey Bacon Onion Tomato Pie

This turkey bacon onion tomato pie is perfect when you want savory comfort that comes together easily with ingredients you probably already have. The flaky pie crust holds layers of juicy tomatoes sweet onions smoky bacon and gooey cheese all under a creamy tangy topping. It is a crowd pleaser for brunch a potluck or just a weeknight dinner when you want something a little special without any fuss.

The first time I made this was for a family brunch and everyone insisted on seconds. Now it is a top request for holidays and casual Sunday gatherings alike.

Gather Your Ingredients

• Turkey bacon: Brings smoky flavor without a lot of grease look for thick cut slices for best texture
• Yellow onion: Offers sweet mellow flavor slice thinly so it caramelizes easily select onions with clean dry skins
• Tomatoes: Add juicy acidity use firm ripe tomatoes for best results slice and salt them briefly if they are extra juicy
• Cheddar cheese: Sharpness balances creamy filling buy a block and shred for smoother melting
• Mozzarella cheese: Gives melty stretch choose whole milk for richer taste
• Mayonnaise: Creates the creamy topping use a real egg mayo for best flavor
• Sour cream: Adds tang and tenderness look for full fat for better texture
• All purpose flour: Thickens the topping sift before mixing if possible
• Salt: Enhances overall flavor kosher salt recommended for even seasoning
• Black pepper: Adds subtle punch use freshly ground if possible
• Deep dish pie crust: Supports a hearty filling choose a sturdy crust and partially bake to prevent sogginess

How to Make It

Prep the Oven:

Set your oven to 350 degrees Fahrenheit so it has plenty of time to come up to temperature. This is key for an even bake and for avoiding a soggy crust.

Cook the Bacon:

Lay the turkey bacon slices in a cold skillet and cook over medium heat flipping occasionally until crisp. Once fully cooked transfer to a paper towel lined plate and crumble into small pieces.

Sauté the Onions:

Use the rendered bacon drippings to sauté the onions. Stir gently over medium low heat for about ten minutes until they turn golden brown and soft. This unlocks their sweetness which enhances every layer of the pie.

Prepare the Topping:

In a small bowl whisk together mayonnaise sour cream flour salt and black pepper. Stir thoroughly until no streaks remain and the mixture is smooth and spreadable.

Assemble the Layers:

Sprinkle half of the crumbled bacon over the prebaked pie crust followed by a layer of sautéed onions and sliced tomatoes. Scatter the shredded cheddar and mozzarella evenly over the veggies and bacon.

Spread the Topping:

Dollop the prepared mayo sour cream mixture over the cheese then spread to cover the filling using the back of a spoon. This will melt into a luscious topping as the pie bakes.

Bake and Serve:

Place the assembled pie on a baking sheet and bake in the preheated oven for thirty to forty five minutes or until the topping is gently golden and the edges are bubbling. Let the pie rest for at least fifteen minutes before slicing so each serving holds together perfectly.

I love the combo of sharp cheddar and sweet onions in this pie. It always reminds me of the savory tarts my aunt would make every summer when the tomatoes were at their peak and it brings a bit of that family nostalgia to our table every time.

Flavor Boosters

Let the pie cool to room temperature before storing for best texture. Cover tightly with foil or plastic wrap and refrigerate for up to three days. Reheat individual slices in the oven or toaster oven at three hundred seventy five degrees for about ten minutes to bring back the crisp topping without drying it out. Avoid the microwave if possible because it makes the crust soft.

Serving Suggestions

Serve with a light green salad tossed in a bright vinaigrette to contrast the richness of the pie. For brunch pair slices with fresh fruit and strong coffee. I sometimes cut the pie in small squares for savory party bites during holiday gatherings.

Creative Twists

You can swap turkey bacon for traditional bacon or vegetarian bacon if desired. Try adding thinly sliced bell peppers or even baby spinach for more veggies. If you do not have sour cream Greek yogurt makes an easy substitute. Using a gluten free flour blend works well in the topping if you need it wheat free.

Letting the pie rest before slicing and blotting the tomatoes keeps every piece perfect. Freezer friendly and easy to reheat this recipe is sure to become a favorite for your family gatherings too.

Common Questions About This Recipe

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon can be substituted for turkey bacon. Be sure to cook and drain excess fat before using.

→ What type of cheese works best in this pie?

A combination of cheddar and mozzarella provides a great melt and flavor, but you can use your preferred cheeses.

→ Can I make this pie ahead of time?

Absolutely! Prepare and bake the pie, then reheat in the oven when ready to serve for best texture.

→ Is there a substitute for mayonnaise in the filling?

Greek yogurt can replace mayonnaise for a lighter twist, though the flavor may vary slightly.

→ What should I serve alongside this savory pie?

This pie pairs well with a simple green salad or roasted vegetables for a complete meal.