| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
|
(9 inch) pie shell; unbaked |
| 6 |
sl |
Bacon |
| 1/2 |
sm |
Onion; diced |
| 5 |
|
Eggs; beaten |
| 1/2 |
cn |
(5.33-oz) Pet evaporated milk |
| 2 |
c |
Grated Swiss cheese |
| 1 |
cn |
(4.5-oz) sliced mushrooms; drained |
| 1 |
tb |
Flour |
| 1/4 |
ts |
Salt |
|
|
Pepper to taste |
| 1/4 |
ts |
Marjoram |
| 1/4 |
ts |
Dried basil |
| 1/8 |
ts |
Ground cumin |
| 1/4 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Butter; melted and browned over a low flame |
INSTRUCTIONS
Preheat oven to 450°. Butter pie shell with 1 Tablespoon butter. Fry bacon
and drain on paper towel. Saut. onion in bacon grease. Drain. Beat eggs,
add milk and Swiss cheese. Mix well. Break bacon into pieces. Add bacon,
mushrooms and onions to egg mixture. Sift dry ingredients together and add
to egg mixture. Combine well. Pour mixture into unbaked pie shell. Bake for
10 minutes. Cover loosely with foil, reduce heat to 325°, and bake 25
minutes longer. Drizzle browned butter over top and sprinkle with Parmesan
cheese. (Can cool and freese at this point.) Bake 10 minutes more or until
knife comes out clean. Cut and serve. Yield: 6 servings.
ALICE LYNN OVERBEY
(MRS. THOMAS L.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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