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Tomato Onion Pie Recipe

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This pie offers a tempting mix of flavors. The quiche-like dish is attractive and easy to cut.—Faye Wortman, Evansville, Indiana

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Tomato Onion Pie Recipe

Prep: 30 min. Bake: 35 min. + standing

Yield: 6 Servings

30 35 65

Ingredients

8 cups thinly sliced sweet onions
2 tablespoons butter
12 bacon strips, cooked and drained
2 cups soft bread crumbs
3 to 4 medium tomatoes, thinly sliced
2 cups (8 ounces) shredded cheddar cheese
3 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
Additional tomato slices, optional

Directions

In a large skillet, saute onions in butter until tender. Crumble nine bacon strips; set remaining strips aside. Place the bread crumbs in a greased 9-in. deep-dish pie plate. Layer with half of the tomatoes, onions, crumbled bacon and cheese. Top with the remaining tomatoes, onions and crumbled bacon.
In a bowl, beat the eggs, salt and pepper; pour over the top. Sprinkle with remaining cheese. Top with reserved bacon strips. Arrange additional tomato slices around the edge if desired. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Refrigerate leftovers. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 403 calories, 25 g fat (14 g saturated fat), 171 mg cholesterol, 710 mg sodium, 26 g carbohydrate, 4 g fiber, 19 g protein.

Originally published as Tomato Onion Pie in Taste of Home June/July 2005, p49

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Tomato Onion Pie (2)

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Reviewed on May. 20, 2010 by Altima30

This dish has become a staple in our house. Whenever I carry it to a potluck, I get requests for the recipe.

Delicious!

Reviewed on May. 03, 2010 by gringatx

My parents and friends absolutely LOVED this dish! I don't see a need for eggs in this recipe, so next time I will use about 1/2 can of chicken broth rather than eggs. I think that will allow some liquid to moisten the bread crumbs on the bottom (as some of mine were still dry). Also, we cut grape tomatoes in half b/c we didn't have good big tomatoes and they tasted just fine.