| 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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