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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ideal for a brunch or luncheon, this classic recipe highlights a delicious meal. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes! Marcy Cella L'Anse, Michigan Ingredients:
crust: |
2 cups sifted king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3/4 cup butter-flavored shortening |
3 to 4 tablespoons cold water |
filling: |
12 bacon strips, cooked and crumbled |
4 eggs |
2 cups half-and-half cream |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1-1/4 cups shredded swiss cheese |
Directions:
1. Combine flour and salt in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add water, a little at a time, until dough comes away from the bowl. Form dough into a ball. Divide in half.
2. On a lightly floured surface, roll half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim and flute edges. Chill. Wrap remaining dough; chill or freeze for another use.
3. For filling, sprinkle crumbled bacon into the chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust.
4. Bake at 425° for 15 minutes. Reduce temperature to 325°; continue to bake for 30 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.
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