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Your favorite Bacon Lettuce and Tomato sandwich baked in a pie!
Prep Time 20 mins
Cook Time 40 mins
Resting time 1 hr
Course Main Course
Cuisine American
Servings 6


  • 5-6
 strips bacon
 cooked and cut into 1 inch pieces
  • 1
 refrigerated unbaked piecrust
  • 2/3
 cup finely shredded Parmesan cheese
  • 3/4 
 cup finely chopped sweet onion
  • 4
 cups cherry tomatoes
  • 1
 tablespoon olive oil
  • 1/4 
 cup fresh basil finely chopped
  • 1/2
 teaspoon kosher salt
  • 1/2
 teaspoon black pepper
  • 4 ounces cream cheese softened
  • 1/4
 cup mayonnaise
  • 1
 egg yolk lightly beaten
  • 1
 teaspoon finely shredded lemon peel
  • 2 cups thinly sliced crisp romaine lettuce
  • Preheat oven to 400 degrees F


  • Let piecrust stand at room temperature for 20 minutes. Gently press pastry into the bottom of pie plate and up the sides. Prick bottom of pastry. Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F.
  • Cook onion in a little bacon fat or butter until softened, 5-10 min.
  • Sprinkle 1/2 cup of the cheese over the partially baked piecrust.
  • Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 Tbsp. of the basil, salt, and 1/4 tsp. of the pepper. Stir to combine. Add bacon pieces.
  • In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
  • Spoon cream cheese mixture into piecrust. Top with tomato mixture. Gently press tomatoes and bacon into the cream cheese mixture.
  • Bake until tomatoes are just beginning to brown, about 35 minutes. Let stand 1 hour before cutting. Cut into wedges and top with lettuce to serve. Makes 6-8 servings
Keyword Alfredo quiche, bacon lettuce and tomato pie, BLT, dinner pie