BACON AND TOMATO PIE RECIPE
Provided by Pam
Categories Allergy Friendly Recipes Fish Free Recipes Gluten Free Peanut Free Recipes Recipes Shellfish Free Recipes Soy Free Recipes Traditional Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Prick the bottom and sides of a pie crust with a fork. Bake for 10 to 12 minutes or until the crust is light brown. Remove from heat.
- Layer tomatoes, scallions, and basil on the bottom of the pie crust. Sprinkle with salt and pepper.
- In a medium bowl, mix mozzarella cheese, cheddar cheese, mayonnaise, and bacon. Spread the cheese mixture evenly over tomato mixture.
- Bake for 30 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
BACON, LEEK AND ROASTED TOMATO QUICHE WITH POLENTA CRUST
Provided by The Daring Gourmet, www.daringgourmet.com
Yield 4-6
Number Of Ingredients 13
Steps:
- To roast the tomatoes: Preheat the oven to 400 degrees F. Place the tomatoes cut side down on a foil-lined cookie sheet. Lay the bacon next to the tomatoes. Roast the tomatoes and bacon for 17-20 minutes, or until the skins of the tomatoes have collapsed and are just barely starting to brown and the bacon is crispy. Let sit until cool enough to handle and then chop the onions and break the bacon up into small pieces. Set aside.
- In the meantime, to make the polenta crust: In a medium saucepan, bring the chicken broth to a boil. Add the cornmeal in a gradual stream, whisking constantly to prevent lumps. Add the butter. Reduce the heat to low and continue to cook, whisking frequently, for about 15-20 minutes until the mixture pulls away from the sides of the pan into a firm, sticky mass.
- Grease a quiche pan and press the polenta mixture into it and up the sides.
- In a preheated oven at 400 degrees F, bake the polenta crust for 15-20 minutes until slightly crispy on the edges. Allow the crust to cool.
- For the quiche filling:
- Melt the butter in a small skillet over medium heat, add the leek and saute until tender, about 5-7 minutes. Remove from heat and set aside.
- Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth.
- Place the leek, chopped roasted tomatoes, and bacon into the polenta crust. Pour the half and half/egg mixture over it and then sprinkle the cheese over it.
- Preheat the oven to 325 F and bake for 35-40 minutes or until golden brown on top and the middle of the quiche is firm.
BACON AND TOMATO POLENTA-CRUST PIE
Australian Gourmet Traveller recipe for bacon and tomato polenta-crust pie.
Provided by Alice Storey
Time 2h40m
Yield Serves 8
Number Of Ingredients 11
Steps:
- For polenta pastry, combine flour, polenta and ½ tsp salt in a large bowl. Turn out onto a work surface, scatter butter on top and cut into flour with a pastry cutter or knife until mixture resembles coarse breadcrumbs with small lumps of butter still visible. Place vinegar in a jug with 90ml iced water, drizzle onto flour mixture and use a pastry cutter or knife to combine. Bring pastry together with the heel of your hand, pat into a disc, wrap in plastic wrap and refrigerate to rest (at least 1 hour).
- Meanwhile, preheat oven to 150C. Place tomatoes in a single layer on baking trays lined with baking paper, drizzle with oil, scatter with half the thyme, season to taste and roast until almost dried out (50 minutes to 1 hour). Set aside to cool.
- Roll out pastry on a lightly floured surface to a 5mm-thick, 35cm-diameter round and line a 23cm shallow pie dish. Trim edges, leaving a 2cm overhang, then gently roll edge of pastry under itself to rest on edge of pie dish to create a double-layered crust and press gently to seal. Pinch pastry edge to form a crimped crust and refrigerate to rest (30 minutes).
- Preheat oven to 180C. Blind-bake pie crust until edges are light golden (10-12 minutes), then remove weights and paper, and bake until base is cooked through (10-12 minutes). Cool briefly, then layer tomatoes and feta in pastry case, seasoning between layers. Whisk milk, cream, eggs, and remaining thyme in a bowl, season to taste, then pour mixture over tomatoes and feta.
- Interlace bacon on a sheet of baking paper to form a lattice pattern, transfer to top of pie (don't worry if bacon overhangs a bit; it will shrink during cooking), place pie on a baking tray and bake until golden and set (50-55 minutes). Cool slightly before serving.
Nutrition Facts : ServingSize Serves 8
BACON POT PIE
I love the combination of bacon and cheese. Add some veggies and a homemade flaky pie crust and you have a comforting Sunday night meal or a cozy, filling breakfast. -Ashley Hudd, Holton, Michigan
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large bowl; cut in shortening and butter until crumbly. Gradually add ice water 1 tablespoonful at a time, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet., Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 493 calories, Fat 31g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
BAKED POLENTA WITH FRESH TOMATOES AND PARMESAN
This recipe is a perfect way to highlight and use fresh summer tomatoes. It makes a great side dish for grilled chicken or pork chops.
Provided by rjohl
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
- Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
- Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
- Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
- Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g
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
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.
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
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.
BACON AND TOMATO PASTA
Steps:
- In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
- In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
- Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.
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
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
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