Bacon & Egg Pie

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Bacon and Cheese Egg Pie

Here is something small children and high-school boys have in common: if you say the word “quiche,” they immediately think “that sounds disgusting.” From experience, I can send the exact same quiche to Mr. V’s small group of advisee boys two Wednesday mornings. If he calls it egg pie, they will eat it. If he slips and calls it quiche, they pass.

GAHHHHH.

So around our house, we call this, which is obviously QUICHE, egg pie. It’s a very basic one, because you know my children could not possibly ingest a vegetable during breakfast. Occasionally I’ll throw a few spinach leaves on top, but they will pick them off.

But for us, it’s a good dish that pleases everyone in the family. I’m happy because they kids are getting protein from the eggs; Libbie is happy because BACON. And everyone else eats it, too. (At 6, Libbie apparently joined in the bacon trend unknowingly. Girl loves bacon more than anyone I’ve ever met.)

First, you fry up a package of bacon and cut it into small pieces. It can still be a little chewy. I like to chop mine with kitchen shears into the pan and cook it like that. It takes a while, but I don’t have to mess with flipping whole pieces or anything. Then move the pieces to a paper towel to drain and cool off a little.

Next, mix your eggs, half-and-half, dried minced onion, and some pepper together. I don’t add salt because I think all the cheese and bacon makes it plenty salty.

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Now shred about 6 ounces of block cheese – you want about a cup and a half. Shredding the cheese yourself makes it melt so much better, because it doesn’t have stabilizers and the cornstarchy stuff on it. I used Colby Jack for this pie but any version of cheddar or a nice, sharp cheese will work. Then stir the cheese and the bacon into the egg mixture.

Spray your pie pan with cooking spray or grease it, then fit the pie crust to the plate. I like to pretend like I will make my own, but I almost always buy the boxes of refrigerated crusts.

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Crimp the edges of your crust so they’re not hanging down low, and then put the pie plate on a jelly roll pan in case of overflow. Pour the egg mixture into the pie. You may need to move around the bacon and cheese to make sure it’s all over the pie.

Loosely cover the pie with aluminum foil (just lay the sheet on top of it) and bake for 45 minutes, then remove the foil and bake another 15-20 minutes, until it’s not very jiggly. Wait a few minutes before slicing and serving.

Scrumptious!

Bacon, Egg, and Cheese Quiche

 

This is great for breakfast, brunch, lunch, or dinner.

Bacon, Egg, and Cheese Pie

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6-8 slices

Bacon, Egg, and Cheese Pie

This is adapted from the Pioneer Woman's Cowboy Quiche. There is no way I could get my people to eat caramelized onions, and I scaled it down for a regular-sized 9-inch pie pan.

Ingredients

  • 1 unbaked pie crust, storebought or homemade
  • 12 to 16 ounces bacon, fried and chopped
  • 5 eggs
  • 1 cup half-and-half
  • 1 1/2 tsp. dried minced onion
  • pepper
  • 6 ounces cheddar cheese, shredded (about 1 1/2 cups)

Instructions

Preheat oven to 400F. Grease a 9-inch pie pan and roll out the pie crust onto it, crimping edges.

Whisk together eggs, half-and-half, dried minced onion, and pepper in a large bowl. Stir in bacon pieces and cheese. Pour into prepared crust, spreading out the bacon and cheese so it is evenly distributed.

Cover loosely with aluminum foil and bake for 45 minutes. Remove foil and bake another 15-20 minutes, until center is no longer jiggly. Cool for a few minutes before cutting into slices and serving.

http://www.jessieweaver.net/2015/06/bacon-egg-pie/

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