1. Preheat and Prep
Preheat your oven to 375°F (190°C).
If using a homemade pie crust, roll it out and press it into a 9-inch pie dish. Prick the bottom with a fork to prevent puffing, then bake for 8–10 minutes until lightly golden. Let it cool slightly.
2. Caramelize the Onions
Heat the olive oil or butter in a skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, for 15–20 minutes, or until golden brown and caramelized. Season with a pinch of salt to help draw out moisture.
Remove from heat and set aside.
3. Prepare the Filling
In a mixing bowl, combine the shredded cheddar cheese, mayonnaise, dried basil, dried oregano, salt, and black pepper. Mix until smooth and creamy.
4. Assemble the Pie
Spread half of the caramelized onions evenly over the pre-baked pie crust.
Sprinkle the crumbled bacon over the onions.
Arrange the tomato slices in an overlapping circular pattern on top of the bacon.
Spread the cheese mixture evenly over the tomatoes.
Top with the remaining caramelized onions.
5. Bake
Place the pie on a baking sheet (to catch any spills) and bake for 30–35 minutes, or until the filling is bubbly and golden brown on top.
If the edges of the crust start to brown too quickly, cover them loosely with foil.
6. Cool and Serve
Let the pie cool for 10–15 minutes before slicing. This allows the filling to set slightly.
Garnish with fresh basil or oregano if desired, and serve warm.
