Cheese/Bacon Pie

Preparation info

  • Difficulty

    Easy

  • Makes

    6 to 8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Very rich and very delicious. Serve with tossed green salad or asparagus

Ingredients

  • Unbaked 9 pie shell
  • 10 slices crisp cooked bacon, crumbled
  • c. minced onion
  • 1 c. shredded Swiss cheese (natural, about 4 oz.)
  • 4 eggs
  • 2 c. heavy or light cream
  • ½ tsp. salt
  • tsp. pepper
  • Dash ground red pepper

Method

  • Sprinkle bacon, onion and cheese in bottom of unbaked pie shell.
  • Beat eggs slightly. Beat in remaining ingredients. Pour into pie shell.
  • Bake in hot oven (425°) 15 minutes. Reduce heat to slow (300°) and bake 30 minutes longer, or until knife inserted 1″ from edge comes out clean. Let stand 10 minutes before cutting into wedges.