Shelly's Recipe

BACON CHEESE PIE

Category: Quiche and Savory Tarts / Tartlettes

4 slices bacon, cooked and crumbled, drippings reserved
2 cup cheese cracker crumbs
1/4 cup butter, melted
2 tablespoons poppy seed (optional)

Pie Filling:
1/2 lb. Smithfield bacon, cooked and chopped
2 cups onion, sliced thinly
1 cup Cheddar and Monterey Jack cheese blend, shredded
3 eggs, slightly beaten
1 tablespoon hot sauce
1 cup milk

Combine first 4 ingredients and press into 8-inch pie plate. Bake for 10 minutes and set aside.

Saute onions in reserved bacon drippings until tender.

In a small saucepan bring the milk to nearly a boil. In a medium mixing bowl beat eggs and add salt and pepper to taste. Temper the eggs by slowly adding the scalded milk to the egg mixture while whisking.

To assemble pie, place cooked onions on top of baked crust. Layer crumbled bacon and grated cheese over onions and pour egg mixture on top. Bake 30-40 minutes or until the egg mixture is firm. Allow the pie to set 10 minutes after baking before serving.