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Bacon-Cheese Puff Pie Recipe

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This recipe comes from my grandma, and it's one of my family's favorites—we love the combination of bacon, tomatoes and cheese. It's great for brunch at any time of year.

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Bacon-Cheese Puff Pie Recipe

Prep: 20 min. + cooling Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

1 unbaked pastry shell (9 inches)
1 pound sliced bacon, cooked and crumbled
1 large tomato, peeled and sliced
1 cup (4 ounces) shredded cheddar cheese
3 eggs, separated
3/4 cup sour cream
1/2 cup all-purpose flour
1/2 teaspoon salt
Paprika

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely.
Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika.
Bake at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 518 calories, 35 g fat (17 g saturated fat), 176 mg cholesterol, 901 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Bacon-Cheese Puff Pie in Country February/March 1998, p49

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Reviews for Bacon-Cheese Puff Pie (5)

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