Egg and Bacon Pie

Name: Egg and Bacon Pie
Yield: 8 servings
Ingredients: Pastry for a 1-crust pie; ½ pound slab bacon, diced; 8 eggs, beaten; 2 cups light cream; ¼ teaspoon cayenne pepper; Salt and freshly ground black pepper to taste; 1 tablespoon unsalted butter

By Nancy Harmon Jenkins

Published November 20, 1990

Total Time: 1 hour 20 minutes
Rating: (0)
Comments: Read comments

Featured in: COOKS ON THE MAP - This Month: Susan McGowan, Deerfield, Mass.; Giving Thanks With Porridge and Oysters

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Ingredients

Yield:8 servings

Pastry for a 1-crust pie
½ pound slab bacon, diced
8 eggs, beaten
2 cups light cream
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 450 degrees. Roll out pie crust and line a 9-inch pie plate. Prick the pastry with a fork at 2-inch intervals. Line pastry with aluminum foil and fill with rice or beans to weight. Place in oven and bake 15 to 20 minutes, or until pastry starts to brown.
Step 2
Remove from oven. Remove aluminum foil and discard beans. Distribute bacon over bottom of pastry crust.
Step 3
Combine all other ingredients except butter, mix well and pour over bacon. Dot with butter. Return to oven and bake 35 to 40 minutes, or until a knife inserted in the center comes out clean. Remove from oven and set aside to cool to room temperature before serving.