Tomato Onion Pie Recipe

4.5 2 5
Tomato Onion Pie Recipe
Tomato Onion Pie Recipe photo by Taste of Home
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Tomato Onion Pie Recipe

Read Reviews
4.5 2 5
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min. + standing

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

Nutritional Facts

1 slice: 403 calories, 25g fat (14g saturated fat), 171mg cholesterol, 710mg sodium, 26g carbohydrate (13g sugars, 4g fiber), 19g protein.

  • 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
  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

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Altima30 User ID: 360329 138700
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
gringatx User ID: 2732263 89912
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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