Tomato, Cheddar, And Bacon Pie

So, This Tomato, Cheddar, And Bacon Pie—Here’s Why I Love It

I first made this pie on an honestly gloomy Sunday. You know the kind—rain smacking the window, everything’s a bit gray, and you just want to make something that feels like a food hug. My aunt used to bake a version of this, and, to be honest, hers was always just a touch too salty for me, but the smell—oh wow, that would pull anyone right into the kitchen. I once dropped a slice face-down on the floor and, well, let’s just say the five-second rule was fully in play. Zero regrets. Anyway, this is my take, and I promise, it’s not as fussy as it sounds.

Why You’ll Love This Pie (Or At Least Why I Do…)

I make this when my fridge is absolutely groaning with tomatoes (thanks to my kid’s overenthusiastic planting in the garden—yes, again). My family goes nuts for it, especially because it’s got that crispy bacon edge. My youngest always tries to pick the bacon out before anyone else notices; I’m wise to her tricks now. I used to stress about the crust, but honestly? Even if it’s a bit ragged, the filling covers a multitude of sins. And it’s the only way I can sneak tomatoes into my husband’s diet without him making a face. So there’s that.

Shopping List, Plus a Few Swaps

• 4-5 ripe tomatoes (whatever’s looking best—I’ve used both big beefsteaks and the smaller cherry ones; just slice ’em up)
• 1 9-inch pie crust (Store-bought is fine. I sometimes use puff pastry in a pinch. My grandma insisted on homemade, but I’m not her)
• 1 1/2 cups sharp cheddar cheese, grated (white or yellow—though the orange makes it look sunnier. Gouda works if you’re feeling fancy)
• 6-8 slices thick-cut bacon, cooked till crispy (I’ve even done this with smoked turkey bacon. Wasn’t bad, just not the same, y’know?)
• 1/3 cup mayonnaise (Duke’s is king in the South, but honestly, any will do)
• 2 tablespoons fresh basil, chopped (or a teaspoon dried; if you totally forget this step, don’t panic)
• 2 tablespoons green onions, sliced (red onion works too, or skip it if you’re onion-averse)
• Salt and pepper, to taste (I go easy on the salt since the bacon and cheese are plenty salty)

Let’s Get Baking (Or Assembling, More Like)

1. Preheat your oven to 375°F (190°C). Blind bake your pie crust for about 8 minutes—just until it’s not raw. I usually forget to poke holes in it, but you probably should.
2. Slice the tomatoes, then lay them out on a couple of layers of paper towels. Sprinkle a little salt over them and let them sit for 15-20 minutes—this draws out some water. Sometimes I get impatient and don’t wait the full time, but honestly, it’s worth it unless you like soggy pie.
3. Once the bacon is cooked (sneak a piece, I won’t tell), crumble it up. Mix the mayo, cheese, basil, and green onions together in a bowl. I usually add a grind or two of black pepper. This is where I sometimes forget the basil, but hey, it still turns out fine.
4. Layer half the tomatoes in the bottom of the pie crust, then scatter half the bacon. Dollop half the cheese mixture over that and spread it as best you can (it’s a bit sticky, so I just sort of smoosh it with the back of a spoon). Repeat with the rest of the tomatoes, bacon, and cheese mixture.
5. Bake for about 30-35 minutes, until the top is bubbling and starting to get those lovely golden bits. Don’t worry if the edges look a bit brown; mine always do and nobody complains.
6. Let it cool for at least 15 minutes before slicing—otherwise, it’ll just fall apart. Learned that one the messy way.

What I’ve Learned (Sometimes the Hard Way)

• Definitely let the tomatoes drain or the pie gets weirdly watery (I once just skipped this and, well, it was basically soup with a crust).
• If you don’t have fresh basil, dried is fine—actually, sometimes I like the flavor more; don’t tell the basil purists.
• I once used pre-shredded cheese, but it doesn’t melt as smoothly. Still, on a busy weeknight, it’s a trade-off I’m willing to make.

A Few Variations, Plus an Oops

• Swap in smoked gouda for cheddar—my cousin swears by it, and I have to admit, it’s pretty good.
• Add a layer of thinly sliced zucchini (especially if you’ve got a neighbor desperate to offload theirs). Makes it feel slightly healthier.
• I tried adding sun-dried tomatoes once, but it was too strong—like, wow, that flavor just takes over everything. Maybe just stick with fresh!

What You Need (And What You Can Improvise)

• Pie plate—I use a 9-inch glass one, but in a pinch, a cake tin or even a cast-iron skillet will do.
• Mixing bowl—technically you only need one, unless you hate when things touch (then, two)
• A cheese grater—I mean, I’ve used a knife in a pinch, but it’s not fun.
• Bacon pan—frying, baking, or even microwaving. Not gonna judge.

How Long Does It Keep? (Not Long Around Here…)

Technically, you could keep leftovers in the fridge for up to 3 days, in a covered container. But honestly, in my house it never lasts more than a day! I’ve heard it tastes even better cold the next morning, though I’m rarely that patient.

Serving It Up—My Favorite Way

We slice it up and serve it with a simple green salad (usually whatever leaves are looking alive in the fridge), or sometimes with a bowl of soup if it’s chilly. My husband likes a splash of hot sauce on his—me, I’m more of a dollop-of-sour-cream type. Oh, and it makes a pretty great brunch centerpiece, especially if you want something a bit more cheerful than the usual egg casserole.

Lessons Learned (So You Don’t Repeat My Mistakes)

• Let it cool before slicing—once I tried to serve it straight from the oven, and it was just a cheesy, tomatoey mess (tasted great, looked… less so).
• Don’t overbake—cheese gets weirdly rubbery and crust gets too tough. Trust the timer, mostly.

Questions Folks Have Actually Asked Me

• Can I make this ahead of time? Yep! Bake it the night before, and reheat gently in the oven at 300°F. Actually, I think it tastes even better the next day—flavors get to hang out together.
• Do I have to use mayo? If you really hate mayo, you can swap for sour cream or Greek yogurt. It’ll be a bit tangier, but still works.
• Crust looks a little wonky—did I do something wrong? Oh, join the club. As long as it holds together, it’s fine. Rustic is in, right?
• Can I freeze it? I wouldn’t, actually. The tomatoes get kind of sad and watery once thawed. Maybe just eat it all. Here is a handy tomato storage guide if you want to deal with extra tomatoes instead.
• Where’d you get this idea? Mostly stolen bits and pieces from family, plus a nudge from Southern Living’s tomato pie (they do it a bit different, but still, worth a peek).
• Is it gluten free? Not as written, but you could use a gluten-free crust. I haven’t tried that myself, so report back if you do!

Side note: If you want to really go down the pie rabbit hole, check out Sally’s Baking Addiction’s pie crust tutorial. I don’t always have the time, but when I do, it does taste amazing made from scratch. But boxed crust? Still delicious.

So, there you go! If you try this, let me know how it turns out—or if you’ve got a wilder variation I haven’t braved yet. And if your crust looks a little rough around the edges, just say it’s ‘rustic’; that’s what I do.

★★★★★ 4.50 from 102 ratings

Tomato, Cheddar, And Bacon Pie

yield: 6 servings

prep: 25 mins

cook: 45 mins

total: 50 mins

A savory pie featuring ripe tomatoes, sharp cheddar cheese, and crispy bacon baked in a flaky crust. Perfect for brunch, lunch, or a comforting dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 4 medium ripe tomatoes, sliced
• 1 1/2 cups shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup mayonnaise
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. 2
   Layer the sliced tomatoes on paper towels and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry.
3. 3
   Sprinkle half of the shredded cheddar cheese onto the bottom of the pie crust. Layer half of the tomatoes over the cheese, then sprinkle with half of the crumbled bacon and green onions. Repeat with remaining cheese, tomatoes, bacon, and green onions.
4. 4
   In a small bowl, mix together the mayonnaise, chopped basil, and black pepper. Spread the mixture evenly over the top of the pie.
5. 5
   Bake for 40-45 minutes, or until the top is golden and bubbly. Let the pie cool for at least 10 minutes before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390cal

Protein: 13 gg

Fat: 27 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!