Tomato Pie With Bacon And Jalapenos Recipes

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BACON TOMATO PIE

All the wonderful, savory flavor of a BLT!

Provided by Kim Phillips-Randolph

Categories     Savory Pies

Time 1h15m

Number Of Ingredients 9



Bacon Tomato Pie image

Steps:

  • 1. Bake pie shell for 5 minutes at 425 degrees. "Fork" crust to keep it from rising up. Reduce heat to 400 degrees.
  • 2. Fry bacon and add onion. Cook till tender. Drain, set aside.
  • 3. Place tomatoes in browned pie shell. Combine salt, pepper and basil flakes. Sprinkle over tomatoes. Place bacon and onions over tomatoes.
  • 4. Mix mayonnaise and cheddar cheese. Spread and seal over pie. Bake for 35 minutes until cheese melts and is golden brown. Cool before cutting.

1 pie crust shell
3 medium tomatoes, peeled, sliced thick
1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil, dried
1/4 c onion, chopped
4 slice bacon, cut up, cooked
1/2 c mayonnaise
2 c cheddar cheese, shredded

BACON ONION TOMATO PIE

This reminded us of a BLT. It does sound strange, but we loved the way all the textures and flavors were perfect together. It's sweet, smoky, and savory. This is a great way to use up the abundance of tomatoes this time of year.

Provided by Lolly St John

Categories     Savory Pies

Time 1h15m

Number Of Ingredients 12



Bacon Onion Tomato Pie image

Steps:

  • 1. Prick pie shell with fork and bake at 350 degrees for about 10 minutes.
  • 2. Fry bacon. Cook till tender. Drain, set aside.
  • 3. Peel and slice tomatoes to fill bottom of pie shell.
  • 4. Sprinkle with chopped onion and salt and pepper.
  • 5. Layer more tomatoes, salt and pepper (again).
  • 6. Mix mayo, bacon and cheese and milk.
  • 7. Spoon on top and pat down to cover tomatoes.
  • 8. Sprinkle with Ritz crackers mixed with melted butter
  • 9. Sprinkle Scallions on top.
  • 10. Bake 350 degrees for 30 minutes.

1 9 inch pie shell
5 large tomatoes, peeled and sliced
4 slice bacon, cooked and chopped
1 sweet onion, sliced or chopped
1 tsp salt
1/2 tsp pepper
2 Tbsp milk
1/2 c mayonnaise
1 1/2 c sharp cheddar cheese, shredded
1/4 c Ritz crackers, crushed
2 tsp butter, melted
2 green onions (scallions), sliced

TOMATO BACON PIE

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



Tomato Bacon Pie image

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.

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

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.

Provided by Melissa Clark

Categories     weekday, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 17



Corn, Bacon and Cheddar Pie With Pickled Jalapeños image

Steps:

  • Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
  • On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
  • Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
  • While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
  • Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
  • Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
  • Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
  • Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
  • Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

1 cup/130 grams all-purpose flour, plus more for rolling
1/4 cup/40 grams cornmeal
1/4 teaspoon fine sea salt
1/2 cup/115 grams cold unsalted butter (1 stick), cubed
3 to 6 tablespoons ice water
1 small red onion
1 tablespoon fresh lime juice
1/2 teaspoon fine sea salt, plus more as needed
Pinch of granulated sugar
4 ounces bacon (4 slices), diced
1 1/2 cups fresh or frozen corn kernels (from 2 small ears if fresh)
2 tablespoons chopped pickled jalapeño, plus more slices for topping
1 cup heavy cream
1/2 cup sour cream or plain Greek yogurt
3 large eggs
3/4 cup coarsely shredded sharp Cheddar (3 ounces)
3 tablespoons chopped parsley

TOMATO BACON PIE

Make and share this Tomato Bacon Pie recipe from Food.com.

Provided by Shelby Jo

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5



Tomato Bacon Pie image

Steps:

  • Bake pastry shell according to package directions; cool.
  • Place tomatoes in the crust; sprinkle with bacon. In a bowl cmobine the mayonnaise and cheese. Spoon over bacon in the center of pie, leaving 1 inch 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 520.7, Fat 43.4, SaturatedFat 13.8, Cholesterol 55.6, Sodium 849.1, Carbohydrate 22.7, Fiber 0.9, Sugar 5.1, Protein 10.9

1 unbaked deep dish pie shell
3 medium tomatoes, cut into 1/4 inch slices
10 slices bacon, strips cooked and crumbled
1 cup shredded cheddar cheese
1 cup mayonnaise

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