| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Casserole |
8 |
Servings |
INGREDIENTS
| 1 |
|
(9-inch) unbaked pie shell; chilled |
| 2 |
tb |
Butter or margarine |
| 1 |
lg |
Onion; sliced |
| 12 |
sl |
Bacon; fried crisp |
| 4 |
|
Eggs; beaten |
| 2 |
c |
Light cream |
| 3/4 |
ts |
Salt |
| 1 |
pn |
Nutmeg |
| 1 |
pn |
Cayenne pepper |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Swiss cheese; grated |
INSTRUCTIONS
Saut. onions in butter until soft, not brown. Break fried bacon into small
pieces. Combine eggs, cream, salt, nutmeg , pepper and cayenne pepper in a
bowl; beat with a rotary beater until well mixed. Sprinkle pie shell with
bacon pieces; spread onions over bacon. Cover with grated cheese; pour egg
mixture in carefully. Bake at 425 degrees for 15 minutes. Reduce heat to
300 degrees and bake 40 minutes or until knife inserted in center comes out
clean. Serve at once. Cut into wedges. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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