bacon cheese puff pie
(2 ratings)
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.
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(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For bacon cheese puff pie
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1unbaked pastry shell (9 inches)
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1 lbbacon, cooked and crumbled
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1 lgtomato, peeled and sliced or 2 - 3 small
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1 c(4 ounces) shredded cheddar cheese ( i always add a bit more )
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3eggs, seperated
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3/4 csour cream
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1/2 call purpose flour
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1/2 tspsalt
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1/4 tsppepper
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paprika
How To Make bacon cheese puff pie
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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