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Charleston Tomato Pie

Charleston, South Carolina, is a city steeped in history, charm, and unforgettable flavors. Among its culinary gems is 82 Queen, a beloved restaurant known for its rich Southern traditions and signature dishes. On a visit in 2025, I had the pleasure of indulging in their remarkable tomato pie, a dish so delicious it lingered in my memory long after the last bite. While the exact recipe remains a well-kept secret, I set out to recreate that treasured experience - drawing from my own recollections and the wisdom of countless Southern cooks. This version is my heartfelt homage to that unforgettable meal, bringing a taste of Charleston's warmth and hospitality to your own kitchen.

Local Tomatoes, Biscuit Crust, Cheddar, Mozzarella, Bacon, Spring Onions.

April 20, 2025 (makes 4 servings)
Charleston Tomato Pie

These measurements work for a 9 inch pie pan or other baking dish of similar size.

INGREDIENTS

  • Biscuit dough from "BISQUICK" - about 1 1/2 cup
  • 3 large tomatoes
  • S&P
  • 1/4 cup mayonaise
  • 3 strips thick bacon (4 regular size) cooked crispy!
  • 1 cup shredded cheddar
  • 1 cup shredded mozzarella
  • fresh basil to garnish

METHOD

→ Mix dough from BISQUICK using pakage instructions, but double the recommended amount of oil. You want about 1 and a half cups total dough..

→ Oil or spray PAM over the pan.

→ Add the dough to the pan and using a spatula, sprread it over the bottom and slightly (halfway) to the top.

→ Place in a 350 degree oven and bake the crust for 10 minutes.

→ When dish cools a bit, add mayonaise over top using spatula or brush..

→ Slice the tomatoes thinly and layer over top. .

→ Salt and Pepper liberally.

→ Crumble the bacon over the top.

→ Slice the onion thinly

→ Spread the sliced onions over the top

→ Add the cheese (some cheddar, followed by some mozarella, etc. etc.

→ Chop the green stems from the area closest to the actual onion bulb, and spread over the cheese.

→ Bake in 375 degree oven for 25-30 minutes, or until golden brown and bubbly on top.

CHEFS NOTE:
You can substitute the spring onion with an equivalent amount of scallions or regular white onions.
Serve hot with fresh basil garnish.

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