Monday, August 6, 2012

Recipe of the Week: Cheesy Bacon and Tomato Pie

I love sliced tomatoes on a veggie pizza, so I decided why not try making a tomato pie for supper with some of the fresh tomatoes that we had on hand. I added cheese and bacon, and it turned out to be a pretty tasty little meal for Mike and I! This would be good to serve for brunch as's how I made it:

  • 1 refrigerated pie crust
  • 6 - 8 slices of pre-cooked bacon
  • 2 large slicing tomatoes
  • 1 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Italian blend cheese
  • 1 Tbsp. dry ranch dressing mix
  • 2 tablespoons bread crumbs
  • 1 Tbsp. dried chives
  • 1 Tsp. minced garlic
  •  Salt and pepper to taste
Line pie plate with pie crust, flute edges, and prick a few holes in the bottom and sides of the crust. Bake at 400 degrees for about 10 minutes until it's a golden brown, then remove from oven. Reduce oven temperature to 350 degrees.

While pie crust is baking, slice tomatoes and lay on a double layer of paper towels to remove some of the moisture. (This will keep your pie crust from becoming soggy). Sprinkle a little salt on the tomato slices while they are on the paper towels. 

In a mixing bowl combine mayo, cheeses, ranch dressing mix, bread crumbs, chives and garlic. Salt and pepper mixture to your taste.

Now it's time to assemble your pie! Line the bottom of the pre-baked crust with tomato slices. Spread the cheese/mayo/spice mixture on top of the tomatoes. Lay bacon slices on top and bake at 350 degrees for about 25 minutes. Remove from oven and let stand for about 5 minutes to "set" before slicing. Enjoy!

Next week I'll be sharing another recipe with you that uses dry ranch dressing mix, so stay tuned...

Have a SUPER week!



  1. Just a note...crumbling the bacon on top works better than laying the slices on top because it is easier to slice when the bacon is crumbled. :)


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