Bacon Pie Recipe

And bacon makes three. Summer vegetable pie, mango pie, and bacon.

Bacon pie.  Makes 8-12 pieces.

Crust:

2 cups flour

2 sticks cold butter

1 tsp salt

1/2 cup cold water

Filling:

1 pound of bacon

1 small yellow onion, diced

1/2 cup grated gruyere cheese

3 eggs

1 cup heavy cream

1/2 tsp salt

freshly ground pepper

1/8 tsp nutmeg

1 Tb chopped fresh parsley or thyme

Heat oven to 350. 

Make the crust:  Put the flour and salt in a bowl and mix together.  Grate the butter into the flour using a cheese grater.  Rub the grated butter shreds into the flour with your hands until it all looks like coarse sand.  Add the water all at once and stir with a fork until things start to come together.  Knead gently on a floured surface.  Shape into a disc and let rest for 30 minutes in the fridge.

Filling:

Fry the bacon on medium heat until crisp.  Sometimes I put it on a rack and bake it in the oven at 350 until crisp.  It’s up to you.  Drain the bacon, reserving a little bacon fat.  Fry the onion in the bacon fat until transparent and beginning to caramelize. Let onion cool a little while you dice the bacon.

Get out a biggish pie pan- I used a 10″ pyrex one- and roll out the crust to fit inside the pan.  Press down edges or crimp.  Put the parsley or thyme and the cheese in the bottom of the pan, then fill with the onion and bacon.  In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the bacon and let settle for a few minutes.  Bake at 350 until the entire thing is browned and puffed in the center, about 45-50 minutes.  A knife inserted in the middle should come out clean.  Remove from the oven and serve hot, warm, or cold.