The Year of Pie
Pie #10 Bacon-Cheese Pie
Yeah, so finally writing this post for this pie that I made like two or three weeks ago. It's been another period, where life has been getting in the way of my baking. This Bacon-Cheese Pie is from my favorite cookbook, the Pillsbury Family Cook Book, sixth printing in 1970. I think because of the bacon, I would consider using 1/2 teaspoon salt instead of a full teaspoon. And, mine didn't seem to "set" really well, even though I baked it at the designated temperature, for the allotted time. That said, my crust was good and I really liked this quiche-like pie. I would definitely make this again.
Ingredients:
8 or 9 inch unbaked pie crust (I did a 9 inch pie crust)
1/2 pound sliced bacon (I chopped mine)
1 cup shredded Cheddar cheese (I used Monterrey Jack)
3 eggs
2/3 cup (6-oz can) evaporated milk
1 1/3 cups milk
1 teaspoon salt
dash pepper
dash cayenne pepper
1/2 cup baby spinach washed and chopped (optional)
Directions:
Pre-heat oven to 400 degrees. Make your favorite pie crust. You can also buy pie crust dough or a pre-made crust. Chop bacon, frying until crisp and drain. Sprinkle into the bottom of your unbaked pie crust. Sprinkle shredded cheese over the bacon. Beat eggs slightly with both milks and seasonings. Pour egg mixture over the bacon and cheese. Sprinkle baby spinach on top, if desired. Bake for 25 to 35 minutes or until a knife inserted into the middle of the pie, comes out clean. Do not overbake. Cool for 10 to 15 minutes.
You can also add 1/4 finely minced onion in with the egg mixture and you could substitute ham for bacon.
Serves 6-8
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| Bacon-Cheese Pie |
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| Bacon Cheese Pie |
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| Bacon-Cheese Pie: Showing that it was thoroughly cooked but still a bit soft. |
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