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Tomato Onion Pie Recipe
Tomato Onion Pie Recipe photo by Taste of Home

Tomato Onion Pie Recipe

Read Reviews (2)
4.6 2
Publisher Photo
This pie offers a tempting mix of flavors. The quiche-like dish is attractive and easy to cut.—Faye Wortman, Evansville, Indiana
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Tomato Onion Pie in Taste of Home June/July 2005, p49

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.

Enjoy this recipe with a sparkling wine.

Reviews for Tomato Onion Pie(2)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 20, 2010

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

Delicious!

MY REVIEW
Reviewed May. 3, 2010

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.

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