Bacon Cheese Puff Pie

Cassie *


Yum! This recipe is delicious, and so easy...use store bought crusts to save time. I love making this with my tomatoes from the garden..I have made this many times, so it is tested and approved by anyone I ever served it to. I always add more bacon, who doesn't like bacon right?..I change up the type of cheese also, and usually add a bit more.

I hope you enjoy it as much as we do.

I will update the photo the next time I make it ( which will be as soon as tomatoes are ready this summer).

The recipe came from my TOH Feb/ March issue.

pinch tips: How to Knead Dough





20 Min


30 Min


unbaked pastry shell (9 inches)
1 lb
bacon, cooked and crumbled
1 large
tomato, peeled and sliced or 2 - 3 small
1 c
(4 ounces) shredded cheddar cheese ( i always add a bit more )
eggs, seperated
3/4 c
sour cream
1/2 c
all purpose flour
1/2 tsp
1/4 tsp

Directions Step-By-Step

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely.

I use homemade crust for two pies, and double ingredients for filling, as this is great leftover meal. Just re heat in microwave.
Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika.
Bake at 350° for 30 - 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting.

Mine is always baked in 30 minutes.

About this Recipe

Hashtags: #cheese, #Tomato