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Peg’s Tomato-Bacon Pie Combines Favorite Flavors

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Layer the bacon, onion and basil over the tomatoes.

Need a dinner that goes together quickly and tastes great? Try this recipe from Peggy Buckshaw of Stow, Ohio, who says, “”This scrumptious pie will be a hit at your next get-together!”

Her recipe is included in Gooseberry Patch’s “101 Cozy Casseroles” (Gooseberry Patch, $14.95), and it can be modified easily to suit your tastes. For example, I opted to make it without the crust in order to cut back on the carbs. I also forgot to get green onions, so I used shallots instead. I might also add capers to the mix the next time I make it. And if there’s no fresh basil in the garden, parsley would work beautifully, as would sorrel or a mix of herbs, such as thyme, mint, tarragon and dill.

Peg’s Tomato-Bacon Pie

Top with the mayonnaise-cheese mixture.

2 to 3 tomatoes, peeled and sliced
1 (9-inch) pie crust, baked
Salt, to taste
Pepper, to taste
1/2 cup green onions, chopped
1/3 cup fresh basil, chopped
1/2 cup bacon, crisply cooked and crumbled
1 cup mayonnaise
1 cup shredded cheddar cheese

Peg’s Tomato-Bacon Pie

Preheat oven to 325 degrees. Layer tomato slices in pie crust. Season to taste with salt and pepper. Top with onions, basil and bacon. In a bowl, mix together mayonnaise and cheese; spread carefully over bacon so that all of the ingredients are fully covered. Bake uncovered for 30 minutes or until lightly golden.

Makes 6 to 8 servings.

From “101 Cozy Casseroles” from Gooseberry Patch


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