| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Spanish |
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Piecrust, for 9" pie |
| 1/8 |
lb |
Bacon** |
| 2 |
T |
Margarine |
| 1 1/4 |
lb |
Spanish onions |
|
|
coarsely chopped |
| 3 |
|
Eggs |
| 1 |
pt |
Sour cream |
|
|
salt and pepper |
| 1/16 |
t |
Nutmeg |
INSTRUCTIONS
*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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