A savory pie filled with bacon, onions, and tomatoes, topped with cheddar cheese and a creamy egg mixture.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup unsalted butter, cold and cubed
3 to 4 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
1/2 cup heavy cream
Instructions
Preheat your oven to 375°F.
In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap 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 grease in the skillet. Add the sliced onion to the skillet and sauté until soft and caramelized, about 10 minutes.
Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim any excess.
Layer the cooked bacon, sautéed onions, and sliced tomatoes in the pie crust. Sprinkle the shredded cheddar cheese over the top.
In a bowl, whisk together the eggs, heavy cream, black pepper, oregano, and garlic powder. Pour the egg mixture over the pie filling.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown. Let cool for 10 minutes before slicing.
Notes
For a twist, try adding fresh basil or spinach to the filling for extra flavor and nutrition.
You can also substitute the cheddar cheese with mozzarella or a cheese blend for a different taste.