Cheesy Bacon-Tomato Pie
Ingredients
- 1 refrigerated pie crust softened as directed on box
- 8 slices bacon cut into ½-inch pieces
- 1 large sweet onion chopped (1 cup)
- 2 medium tomatoes chopped (1½ cups)
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh dill weed
- ½ cup reduced-fat mayonnaise
- 3 eggs
- ¼ teaspoon pepper
- 1 cup shredded Swiss cheese 4 oz
Instructions
- Heat oven to 450°F.
- Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie.
- Bake 6 to 7 minutes or until light brown.
- Cool 15 minutes.
- Reduce oven temperature to 375°F.
- Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat about 8 minutes, stirring frequently, until crisp; drain on paper towels.
- Reserve 1 tablespoon drippings in skillet.
- Cook onion in bacon drippings over medium heat about 10 minutes, stirring occasionally, until tender and lightly browned.
- Spoon onion into partially baked crust; sprinkle with tomatoes.
- Top with basil, dill and bacon.
- In small bowl, mix mayonnaise, eggs and pepper with whisk.
- Pour over ingredients in crust.
- Sprinkle with cheese.
- Bake 25 to 30 minutes or until light brown and knife inserted in center comes out moist but clean.
Notes / Tips / Wine Advice:
Quick Variation:
Other fresh herbs can be used in this recipe. Try tarragon, chives, chervil or mint in addition to the basil and dill.
Nutritional Information
Calories: 390 kcal
