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Tomato Onion Pie

 Tomato Onion Pie
This pie offers a tempting mix of flavors. The quiche-like dish is attractive and easy to cut.—Faye Wortman, Evansville, Indiana
6 ServingsPrep: 30 min. Bake: 35 min. + standing


  • 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


  • 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.

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Tomato Onion Pie (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.