Everyday Cheese Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Tomato adds color—delicious with scalloped corn and tossed green salad


  • Unbaked 9" pie shell
  • 4 oz. Cheddar cheese, grated
  • 6 slices cooked bacon, drained and crumbled
  • 1 tblsp. grated onion
  • 1 tomato
  • 3 eggs, beaten
  • c. milk
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ c. chopped parsley


  • Sprinkle cheese over bottom of pie shell. Top with bacon and onion. Cut tomato in 6 wedges and arrange over cheese and bacon, spacing so each serving will have a tomato wedge on top.
  • Blend together eggs, milk, salt, pepper and parsley. Pour over cheese.
  • Bake in moderate oven (350°F.) until set, 50 to 60 minutes. Let stand 10 minutes before cutting.