Thursday, June 3, 2010

bacon pie

you will need toothpicks, a skillet, deep dish pie plate, 2 mixing bowls and whisk
yields 6 servings

1 package crescent rolls
1 1/2 pound thick-sliced bacon
2 tomatoes, thinly sliced
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 eggs, separated
1/4 cup whipping cream
1/2 cup sour cream
2 tablespoons flour
onion powder
salt and pepper

preheat oven to 450 degrees.
weave 6-8 slices of bacon together forming a lattice. use toothpicks to hold together.
cook remaining bacon until crisp; drain.
line an ungreased pie plate with crescent rolls and press together. rest remaining dough over sides (will cover top later).
crumble bacon into small pieces. layer half on bottom. use half tomato slices to cover bacon. sprinkle with half amount of cheese.
repeat.
in bowl, whisk egg yolks, whipping cream, sour cream, flour, onion powder and salt and pepper. mix until frothy.
in another bowl, beat egg whites until stiff. fold into egg yolks.
pour egg mixture over all and top with dough (center with be open). cover center with bacon lattice.
bake at 450 for 10 minutes, reduce to 350 degrees for 30-35 minutes.

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