Cheese/Bacon Pie

Name: Cheese/Bacon Pie
Yield: Makes 6 to 8 servings
Ingredients: 2 c. heavy or light cream; 4 eggs; ½ tsp. salt; Dash ground red pepper; ⅛ tsp. pepper; Unbaked 9 ″ pie shell; ⅓ c. minced onion; 10 slices crisp cooked bacon, crumbled; 1 c. shredded Swiss cheese (natural, about 4 oz.)

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

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
⅓

Main course
Gluten-free

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.