| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Spanish |
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Piecrust; for 9" pie |
| 1/8 |
lb |
Bacon** |
| 2 |
tb |
Margarine |
| 1 1/4 |
lb |
Spanish onions coarsely chopped |
| 3 |
|
Eggs |
| 1 |
pt |
Sour cream salt and pepper |
| 1/16 |
ts |
Nutmeg |
INSTRUCTIONS
KLINGON ONION PIE
**About a 1" cut right across a pound package of sliced bacon.
Line a 9" pie plate with the pie crust and flute the edges.
Cut the bacon into small bits and fry it until it is lightly browned. Add
the margarine, let it melt and then add the onion. Stirring often, fry the
onion with the bacon until the onion is soft and golden. Remove from the
heat and let cool while you mix the custard part.
Put the eggs, sour cream, salt, pepper and nutmeg in a small bowl and beat
together with a whisk or eggbeater. Spread the cooked onions and bacon in
the pie plate. Pour the custard mixture over them. With a spoon, even the
contents of the pie pan out, if necessary. Bake at 375 for about 40
minutes, or until the custard is set and golden brown and the crust is also
browned. Cut the pie into 6 to 8 wedges and serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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