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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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DURING my teen years, I lived on my aunt's farm in Illinois. This was one of her delicious dishes, and one of many I enjoyed. I'm so happy I got the recipe and later made it my own family's favorite. It's a wonderful side dish to complement any meat entree. -Phyllis Jean Sheeley, Altoona, Illinois Ingredients:
3 large onions, sliced |
1 tablespoon butter |
3 eggs |
2 cups half-and-half cream |
salt and pepper to taste |
pastry for double-crust pie (9 inches) |
4 bacon strips, cooked and crumbled |
1/2 cup shredded cheddar cheese |
Directions:
1. In a small skillet, saute onions in butter until golden brown. In a large bowl, beat eggs and cream. Add the onions, salt and pepper.
2. Line a deep-dish 9 in. pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie; place over filling. Seal and flute the edges; cut slits in top.
3. Bake at 350° for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers. Yield: 6-8 servings.
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