Prep Time
20 Mins
Stand Time
30 Mins
Cook Time
10 Mins
Bake Time
50 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat dry with paper towels.

Step 2

Preheat oven to 375°. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.

Step 3

Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 7 ingredients in a large bowl until well blended.

Step 4

Spread 1/4 cup spinach mixture on bottom of piecrust.

Step 5

Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil.

Step 6

Bake pie, covered, at 375° for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 10 minutes. Serve warm or at room temperature.

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