Best 3 Tomato Cheddar And Bacon Pie Recipes

Indulge in a culinary delight with Tomato Cheddar and Bacon Pie, a symphony of flavors that will tantalize your taste buds. This savory pie features a flaky, buttery crust encasing a luscious filling of juicy tomatoes, melted cheddar cheese, and crispy bacon. The tangy tomatoes and sharp cheddar create a perfect balance, while the bacon adds a smoky, savory depth of flavor. Whether you're looking for a hearty breakfast, a comforting lunch, or a satisfying dinner, this versatile pie is sure to impress. With its easy-to-follow recipes and step-by-step instructions, this article will guide you through the process of creating this delectable dish. Get ready to embark on a culinary journey and experience the irresistible charm of Tomato Cheddar and Bacon Pie.

Here are our top 3 tried and tested recipes!

TOMATO BACON PIE

Tomato Bacon Pie image

Gladys Gibson's simple but savory pie makes a tasty addition to brunch buffets and leisurely luncheons. The Hodgenville, Kentucky cook relies on a cheesy mixture for the pie's golden topping and a refrigerated pastry shell for easy preparation.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 unbaked deep-dish pastry shell (9 inches)
3 medium tomatoes, cut into 1/4-inch slices
10 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1 cup mayonnaise

Steps:

Bake pastry shell according to package directions; cool. Place tomatoes in the crust; sprinkle with bacon. In a small bowl, combine the cheese and mayonnaise. Spoon over bacon in the center of pie, leaving 1 in. around edge. , Bake at 350° for 30-40 minutes or until golden brown (cover edges with foil if necessary to prevent over browning).

Nutrition Facts : Calories 530 calories, Fat 47g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 595mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

TOMATO PIE I

Tomato Pie I image

Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe.

Provided by Donnak

Categories Main Dish Recipes Savory Pie Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
½ cup chopped fresh basil
3 green onions, thinly sliced
½ pound bacon - cooked, drained, and chopped
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon crushed red pepper
2 cups shredded Cheddar cheese
¼ cup mayonnaise

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 21.9 g, Cholesterol 56.8 mg, Fat 35.3 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 14 g, Sodium 778.2 mg, Sugar 5 g

TOMATO-CHEDDAR PIE

Tomato-Cheddar Pie image

Ripe heirloom tomatoes and sharp cheddar cheese are a match made in heaven in this savory pie.

Provided by Sam Worley

Categories Herb Onion Tomato Kid-Friendly Dinner Lunch Cheddar Summer Sugar Conscious Kidney Friendly Cheese Week Pie Cheese Small Plates

Yield Makes 1 (9-inch) pie

Number Of Ingredients 18

Ingredients

For the crust:
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 1/4 cups all-purpose flour, plus more for surface
1/2 cup (1 stick) cold unsalted butter, cut into cubes
For the filling:
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick
3/4 teaspoon kosher salt, divided
All-purpose flour (for surface)
1 cup finely chopped Vidalia onion (about 1/2 medium onion)
1/2 tablespoon unsalted butter
1 1/2 cups grated sharp cheddar (about 4 ounces)
1/2 cup mayonnaise (preferably Duke's)
1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme
1 teaspoon mild hot sauce
1/2 teaspoon freshly ground black pepper
Special equipment:
A 9" pie pan

Steps:

Make the crust:
Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
Make the filling and bake the pie:
Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.
Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13" round. Roll dough loosely around rolling pin, then release into pie pan. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes.
Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5-8 minutes. Let cool.
Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth.
Bake pie, rotating halfway through, until golden brown, 40-45 minutes. Let cool to room temperature before slicing.
Do Ahead
Dough can be frozen for up to 3 months; thaw before using. Tomato pie can be chilled for up to 2 days.

Tips:

For a crispier crust, use a combination of all-purpose flour and bread flour.
Grate the cheddar cheese yourself for a more even distribution and better melting.
Use a sharp knife to cut the bacon into small pieces so that it cooks evenly.
Don't overcrowd the pie pan with fillings; otherwise, the pie may not cook evenly.
Bake the pie at a high temperature for the first 15 minutes to set the crust, then reduce the temperature to finish baking.
Let the pie cool for at least 15 minutes before serving to allow the fillings to set.

Conclusion:

This tomato cheddar and bacon pie is a delicious and satisfying meal that is perfect for any occasion. It is easy to make and can be customized to your liking. With its combination of savory bacon, creamy cheddar cheese, and juicy tomatoes, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy recipe that is packed with flavor, give this tomato cheddar and bacon pie a try.