A delicious and savory pie made with bacon, onions, and tomatoes, topped with cheddar cheese and a creamy egg mixture.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, chilled and diced
6 tablespoons cold water
6 slices bacon, chopped
1 medium onion, thinly sliced
2 medium tomatoes, sliced
1 cup shredded cheddar cheese
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 large eggs
1 cup heavy cream
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cold water, a tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
In the same skillet, add the sliced onion and cook until softened and translucent, about 5 minutes. Remove from heat.
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Place the dough in the pan and trim any excess.
Layer the cooked bacon, sautéed onions, and sliced tomatoes in the pie crust. Sprinkle the shredded cheddar cheese on top.
In a bowl, whisk together the eggs, heavy cream, black pepper, oregano, and garlic powder. Pour the egg mixture over the layered ingredients in the pie crust.
Bake in the preheated oven for 35-40 minutes, or until the pie is set and the top is golden brown. Let it cool for 10 minutes before slicing.
Notes
For a twist, try adding fresh basil or spinach for extra flavor and nutrition.
You can also substitute the cheddar cheese with mozzarella or feta for a different taste.