Shelly's Recipe

Double Cheese Bacon Pie

Category: Quiche and Savory Tarts / Tartlettes

1 (9-inch) unbaked pie shell
1 cup half and half cream*
1/2 cup milk*
4 eggs
10 strips bacon, cooked crisp and crumbled
2 green onions, chopped
1/2 tsp salt
1/4 tsp white pepper
pinch of dried thyme
1 cup shredded Monterrey Jack cheese
1 cup shredded sharp cheddar cheese

Preheat oven to 375 degrees F. If using pre-made rolled pie crust, fit in a regular (not deep dish) 9-inch pie pan. Flute and prick fork holes in the bottom of the crust. Lay a piece of aluminum foil on the top of the pie crust and distribute pie weights (if you wish to use them). Navy or great northern beans can be used as pie weights. Uncooked rice may be used as weights too.

Bake pie crust for 10 minutes. Remove foil and pie weights if you used them. Return crust to oven and cook 5 more minutes or until the fluting just begins to get golden. Remove from oven.

In a large bowl beat the eggs. Add the milk, salt, pepper, green onions and thyme. Beat well. Add the 1 cup of Monterrey Jack and stir to combine. Pour in partially baked pie crust.

Distribute crumbled bacon evenly across filling. Top with the 1 cup (or more if you like) of shredded sharp cheddar.

Bake at 375 degrees F for 30 minutes, or until center is set.

Remove from oven and cool for about 15-30 minutes. Pie is not served hot--it is served very warm.

Serves 4-6 depending on portion and appetite.