As published at


  • 1 ½ lb. assorted heirloom tomatoes (about 3 medium tomatoes), seeded and sliced 1/4-in. thick  
  • ½ (14.1 oz.) pkg. refrigerated piecrusts, at room temperature 
  • All-purpose flour
  • 4 large eggs 
  • 1 cup whole milk 
  • ½ cup chopped red onion (from 1 small [6 oz.] onion)
  • 1 tsp. kosher salt 
  • ¼ tsp. garlic powder 
  • ¼ tsp. black pepper 
  • 5 oz. Colby-Jack cheese, shredded (about 1 1/4 cups), divided  
  • ¾ cup cooked and crumbled bacon (8 slices), divided 
  • Chopped scallions 


Step 1

Preheat oven to 350°F with rack in lower third position. Line a large rimmed baking sheet with aluminum foil. Arrange tomatoes in a single layer on baking sheet. Bake in preheated oven until lightly browned around edges, about 30 minutes. Set aside. Do not turn oven off. 

Step 2

While tomatoes are baking, roll out dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch deep-dish pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Freeze until crust is cold and filling is ready to use, 5 to 15 minutes. 

Step 3

Whisk together eggs, milk, onion, salt, garlic powder, pepper, 1 cup of the cheese, and 1/2 cup of the bacon in a large bowl until combined. Pour into prepared crust. 

Step 4

Bake at 350°F until filling is partially set, about 25 minutes. Carefully remove from oven; top evenly with tomato slices and remaining 1/4 cup cheese and 1/4 cup bacon. Bake at 350°F until filling is set and crust is golden brown, about 20 minutes. Let cool slightly on a wire rack, about 30 minutes. Garnish with chopped scallions; serve warm. 

Available at the Oakmont Farmer’s Market 8/31:

-Tomatoes and onions available from Blueberry Hill Farm

-Cheese available from Conebella Farm

-Eggs and bacon available from Lindenhof Farm