bacon cheese puff pie
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.
prep time
20 Min
cook time
30 Min
method
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yield
6 serving(s)
Ingredients
- 1 - unbaked pastry shell (9 inches)
- 1 pound bacon, cooked and crumbled
- 1 large tomato, peeled and sliced or 2 - 3 small
- 1 cup (4 ounces) shredded cheddar cheese ( i always add a bit more )
- 3 - eggs, seperated
- 3/4 cup sour cream
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- - paprika
How To Make bacon cheese puff pie
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Step 1Line 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.
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Step 2Sprinkle 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.
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Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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