3991. ASPARAGUS, LEEK and BACON QUICHE

Yield: 6-8 servings


1 unbaked 9-inch pie-crust

6 oz asparagus, ends trimmed off

1 leek

3 slices bacon

3 eggs

5 oz freshly grated Monterey Jack cheese

1 cup milk

¼ tsp salt

¼ tsp pepper

Preheat oven to 350 degrees.

Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain water and run cold water over asparagus. Set aside to cool.

Fry bacon crisp in a cast-iron skillet over low/medium heat. Once crisp, remove from heat and set the bacon to drain on paper towels but do not toss the bacon grease! Crumble or chop bacon once cool.

Now, thoroughly wash the leek under cold running water. To do this most efficiently, peel off the first two layers and let water run all through. After washing, thinly slice the white part only of the leek.

Reheat your bacon-greased skillet over medium high heat then drop in the thinly sliced leek. Sauté for about five minutes, until leek is soft and translucent. Remove from heat.

In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sautéed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.

Slice the blanched asparagus into 1 1/2" pieces on an angle and scatter over the cheese in the unbaked pie crust.

Carefully place filled quiche on a sheet tray and into the oven for 1 hour.

After 1 hour, the quiche should be puffy and golden. Let cool completely before slicing.

bacon recipe source: Fresh Tastes, PBS Food (@PBSFood)  

3896. KALE and BACON QUICHE

1 single crust pie dough, blind-baked

5 large eggs

1 egg yolk

1 cup of milk

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

a dash of cayenne pepper (optional)

1 bunch of organic kale, chopped into bite-size pieces

5 strips of bacon, cooked and diced

½ medium-sized onion, chopped

1 garlic clove, grated

¾ cup of grated cheese (use your favorite!)

For the Blind-Baked Pie Dough
:

Preheat oven to 375 degrees F. Prepare the pie crust and flute the edges. Line the pie dough with a double layer of aluminum foil. Fill the pie pan with pie weights, dried beans or uncooked rice to weigh down the dough and prevent it from shrinking. Bake for 15-20 minutes. Remove from the oven and prepare the quiche filling in the meantime.

For the Quiche:


Lower the oven to 350 degrees F. In a medium-sized bowl, whisk together the eggs and milk. Add salt and pepper and cayenne pepper. Set aside. You want the egg mixture to get to room temperature so it doesn’t take as long to bake.

Place the strips of bacon in a large skillet. Turn the heat on to medium-high and cook until crispy or to your desired preference. Remove the bacon and transfer to a plate lined with paper towel to remove any excess grease. Chop the bacon into bite-sized pieces.

Using the same skillet you cooked the bacon, drain the excess bacon grease reserving about 1 teaspoon to cook the onions and garlic in. On a medium heat, saute the onions and garlic for 4-5- minutes or until translucent. Then add the chopped kale and cook for another 3-4 minutes until wilted. Set aside.

First, add the layer of bacon bits to the bottom. Second, add the layer of kale and onions. Grate ¾ cup of cheese, reserving ¼ cup for the top. Sprinkle the cheese over the kale layer. Gently ladle the egg mixture on top.

Top the egg custard with the remaining ¼ cup of cheese. Put the quiche in the oven and bake for 40-50 minutes or until the egg custard has set. Remove from the oven and set on a wire rack. Let cool for 15-20 minutes. Serve with a side salad and enjoy!


bacon recipe source: Sassy Pantry, June 5, 2013

3800. BACON-BOURBON APPLE PIE

makes 10 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

3/4 cup flour, divided

6 Tbsp. cold butter, divided

5 slices cooked bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

6 cups sliced peeled Golden Delicious apples (about 6 apples)

3/4 cup granulated sugar

2 Tbsp. bourbon

1 tsp. vanilla

Heat oven to 400ºF.

Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.

Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.

Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3699. SAVORY BREAKFAST PIE with BACON LATTICE CRUST

makes one 9-inch pie


12 bacon strips

1 prepared pie crust
6 eggs
1 cup milk
1 bunch scallions, thinly sliced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Make the bacon lattice: Place the bacon strips on the baking sheet, then weave them together to form a square of bacon.

Cook the bacon: Bake the bacon until browned but not completely crispy, 10 to 15 minutes. Cool to room temperature.

Prepare the crust: While the bacon is cooling, line a 9-inch pie plate with the prepared pie crust. Press the tines of a fork all around the edge to create a decorative border. Keep chilled until ready to bake.

Make the egg custard: In a large bowl, whisk the eggs with the milk, scallions, salt and pepper to combine. Pour the mixture into the pie crust, then top with the cheese, sprinkling it in an even layer over the top.

Cook the pie: Bake the pie until the custard is starting to set and the crust is beginning to brown, 12 to 15 minutes. Remove the pie from the oven and place the bacon lattice on top. (Use scissors if you want to trim the lattice to the shape of the pie.)

Return the pie to the oven and bake until the bacon is evenly browned and crisp, the crust is golden and the custard is set, 15 to 20 minutes more.

Let the pie cool at least 15 to 30 minutes before slicing. Serve the pie warm or at room temperature.


bacon recipe source: PureWow (@PureWow), March 11, 2015

3560. BACON, SAUSAGE and CHEDDAR QUICHE

serves eight


1 uncooked pie crust for a 9 inch pie
8 slices of bacon
2 tablespoons butter
1 large onion, sliced
½ cup sausage crumbles, cooked
8 eggs
½ cup heavy cream
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
2 cups sharp cheddar cheese

Preheat oven to 400 degrees. Cook the bacon until just before crispy. While bacon is cooking melt butter in a large saucepan and add the onion. Allow to cook until a dark golden brown, stirring occasionally. Remove from heat and allow to cool. Whisk eggs, cream, and milk together until fluffy. Add in salt, pepper and mustard powder. Stir in the bacon, sausage, onion and cheese. Press the crust into a tart pan or a deep dish pie pan. Pour the egg mixture into the pie crust and place onto a baking dish. Loosely cover with foil and place in the oven. Bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes until crust is golden. Remove and allow to cool for 5 to 10 minutes. Slice and enjoy!


bacon recipe source: Aubrey Cota, Real Housemoms (@RealHousemoms), March 2, 2014

3303. BACON and HAVARTI QUICHE

serves eight


1 pie crust
½ cup crumbled cooked bacon (approx. 4-6 strips)

½ cup havarti cheese, shredded

¼ cup pecorino romano cheese, grated

4 eggs

1½ cups heavy cream

Preheat oven to 350 degrees. Roll out the dough so it thins out and fits in the tart pan; then line the tart pan with the pie crust and par bake for 5-7 minutes. In a bowl, whisk the eggs and heavy cream;  then stir in the cheeses and bacon. Add the egg mixture to the pie crust, place the tart pan on a baking sheet and bake for 30 minutes or until the top starts to puff up and turn lightly brown.

bacon recipe source: Carrie's Experimental Kitchen, November 26, 2012

3172. SPINACH, BLUE CHEESE and BACON QUICHE with a SPELT CRUST

1 pre-cooked spelt pie crust (recipe below)
4 large eggs
1/2 cup of heavy cream
salt/pepper to taste
2 cups of raw spinach
1/2 cup of bacon, cooked and diced
1/4 cup of blue cheese, crumbled 

Spelt pie crust: 
2 1/2 cups of spelt flour
1 stick of cold, unsalted butter
1/2 cup of Crisco
1/2 teaspoon white vinegar
1/3-1/2 cup of cold water
1/2 teaspoon of salt
1 egg for a wash

Preheat oven to 400. In a mixing bowl add flour and salt. Cut in cold butter and crisco. You want your butter and crisco pieces to be the size of a pea, not much smaller. Add the vinegar to the water. Add the water/vinegar to the flour/butter/crisco mix. Gently mix together until a ball is formed. Cut dough in half and wrap in plastic wrap and chill. You must chill this dough or you will not be able to roll it out. Remove dough from refrigerator and flour a work surface. You can use regular white flour OR rice flour. Work quickly to roll your dough out and place into your pie or tart pan. Bake for 15-20 minutes. Remove and add egg wash, and cook for another 5 minutes.  Egg wash is one egg beaten and brushed all over the crust. Remove from oven.

In a small bowl mix eggs, salt/pepper and cream. In a prepared pie crust, add the spinach. Add the bacon. Add the cheese. Add the egg mixture. Bake quiche for 20-25 minutes at 400 F.  The quiche should be firm to the touch. 


bacon recipe courtesy of: Sherron Watson, Simply Gourmet, April 4, 2012

3063. ONION PIE with LAVENDER, BACON and BLUE CHEESE

makes 4 to 6 servings


1 unbaked 9-inch pie shell (homemade or store-bought; use deep-dish shell if purchased)
2 large eggs
1/2 cup whole milk or cream
2 cups caramelized onions (recipe below)
4 ounces bacon, diced, cooked and drained
2 teaspoons food-grade dried lavender
4 to 8 ounces blue cheese, such as gorgonzola, crumbled

Caramelized Onions; makes about 2 cups
2 pounds yellow onions
1 to 2 teaspoon salt
2 to 3 teaspoons sugar
2 to 4 tablespoons unsalted butter (optional)

Halve the onions, remove the tough outer layers and cut the onion halves into thin slices.

Place the onion slices in a plastic bowl, sprinkle with salt and sugar, and toss. Set aside for at least 10 minutes. (There is no maximum time, although some unwanted but harmless browning may occur after a couple of hours.)

Melt the butter, if desired, over medium heat in a wide iron pot or skillet. Add the onion. Reserve any liquid left in the bowl. Cook over medium heat under close observation, stirring or tossing often with a spatula, until the first browning is visible. Reduce the heat and add the liquid from the bowl. For the best result, reduce the heat to very low, cover the pot and cook for an hour or more, stirring every 10 minutes or so. For a shorter process, reduce the heat to medium-low and cook under close observation for about 20 minutes.

Preheat the oven to 400 degrees. Bake the pie shell for 12 to 15 minutes, until golden. Let it cool.
Whisk together the eggs and milk or cream in a medium bowl. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.

Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle. Let rest for 10 minutes before serving.


bacon recipe courtesy of: Andreas Viestad, for The Washington Post, April 16, 2008

2987. POTATO-BACON TORTE

yields 4 servings plus leftovers


4 strips bacon

3 sprigs fresh thyme
2/3 cup heavy cream
2 pie crusts (recipe below) 

3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water

 

Pie Crust (yields 2 (9-inch) pie crusts):

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

 

Preheat the oven to 375 degrees F.

In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.

Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.

Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)

Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

 

 

bacon recipe courtesy of: Melissa d'Arabian, "Perfectly Priced Parisian," Ten Dollar Dinners, Food Network

2865. MINI APPLE PIES with BACON

4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup all-purpose flour
1 refrigerated pie crust, softened as directed

1 tablespoon cornstarch
4 slices bacon, crisply cooked and crumbled 

Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until tender. Cool. Cut remaining 2 tablespoons butter into small pieces, then mix with flour, remaining 1/4 teaspoon cinnamon and 1/4 cup sugar. Rub ingredients together or use fork to mash together until crumbly. Add crumbled bacon. Sprinkle flour lightly on work surface. Unroll crust on work surface. Using 4-inch round cutter, cut dough into 7 circles. Gently press dough rounds into muffin cups, being careful not to stretch the dough too much. Sprinkle bottom of each dough cup with cornstarch. Spoon apple mixture into each dough cup; top with bacon mixture. Bake 10 to 15 minutes or until pie crust is golden brown. 


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Pillsbury

2855. CHICKWEED PIE with BACON

makes 6-8 servings


1 10-inch pie crust
3 cups chopped chickweed
1 cup diced slab bacon
1/2 cup finely chopped onion
3 large eggs
1 1/2 cups sour cream 
1 tablespoon all-purpose flour
1/2 teaspoon grated nutmeg

Preheat oven to 325 degrees. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during baking. To prepare chickweed, remove all leaves, twigs and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently dry with paper towels. Bunch the chickweed together into a ball and chop it with a sharp knife until reduced to a confetti texture. Measure, then put chickweed in a large bowl. Fry diced bacon in a skillet until it begins to brown, then add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to bowl with chickweed. Discard drippings from pan. In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon. Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake 45 to 50 minutes, or until pie has set in center and top looks golden.


bacon recipe courtesy of: William Woys Weaver, Mother Earth Living, February/March 2008; Pennsylvania Dutch Country Cooking by William Woys Weaver, Abbeville Press, 1993

2762. COTTAGE CHEESE and BACON QUICHE

makes one quiche


1 (9 inch deep dish) pie shell
1 (16 ounce) container large curd cottage cheese
2 eggs
5 slices bacon
1/4 cup onion, finely chopped
1 cup swiss cheese, shredded
1/2 cup Mexican style cheese, shredded
1/2 cup colby jack cheese, shredded
1/2 teaspoon pepper
salt to taste

Drain the cottage cheese in a colander. Cook the bacon until crispy and set aside. Beat eggs, then add cottage cheese. Add salt, pepper and onions to egg mixture. Layer the pie in the following order: (1) 1/2 cup shredded cheese in bottom of shell, (2) 1 piece of the bacon, crumbled, (3) 1 cup cottage cheese mixture, (4) 1/2 cup shredded Mexican cheese, (5) 1 piece of bacon, crumbled, (6) 1 cup cottage cheese mixture, (7) 1/2 cup colby jack cheese, (8) 1 piece bacon, crumbled, (9) Remainder of the cottage cheese mixture, (10) 1/2 cup Swiss cheese, (11) 1 piece of bacon crumbled. You should have one slice of bacon left over for the top once the pie is cooked. Cook pie in preheated 350 degree oven 45 to 50 minutes. Let pie cool before slicing.


bacon recipe courtesy of: Judy, The Southern Lady Cooks, September 16, 2011

2679. BACON-AND-APPLE QUICHE with FLAKY PIE CRUST

yields 6 to 8 servings


Pie Crust:

1 cup plus 2 tablespoons all-purpose flour, plus more for rolling
½ teaspoon salt
6 tablespoons cold, unsalted butter, cut into about 8 pieces
3 tablespoons ice water, plus more if necessary

Quiche Filling:
8-10 slices of good bacon
2 large apples, peeled, cored and then grated or chopped
Salt and freshly ground black pepper
1 teaspoon fresh rosemary, minced
1/4 cup crumbled blue cheese, like Roquefort
4 eggs at room temperature
1 1/3 cup cream

Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).

Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it’s sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.

When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.

Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.

Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn’t brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.

In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30-40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell’s edges are darkening too quickly. Cook on a rack; serve warm.


bacon recipe courtesy of: Mark Bittman, The New York Times Magazine, January 5, 2012

2619. BACON and CANE SYRUP PECAN PIE

serves 8-10; yields one 9-inch pie 


For the pie dough

all-purpose flour granulated sugar kosher salt butter egg yolks pure vanilla extract brown sugar cream

7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling
2 tablespoons granulated sugar
1 teaspoon kosher salt
6 oz. (3/4 cup) cold unsalted butter, cut into small cubes
5 to 7 tablespoons ice water 

 

For the filling
8 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup packed light brown sugar
4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup cane syrup
1/2 cup heavy cream
1/4 teaspoon kosher salt
1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
1/3 cup crumbled cooked bacon (3 or 4 strips)

Make the pie dough: Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling: Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie: Tip: Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

 Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.


bacon recipe courtesy of: David Guas, Fine Cooking, Issue 113, pp. 49-53, September 1, 2011

2606. BACON MAPLE CUSTARD PIE

3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1 apple
1/8 lb walnuts
1 9-inch pie crust
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1/2 package regular sized bacon

Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.

Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

Cook bacon thoroughly to a crispy level on a skillet. Place evenly throughout the bottom of the crust shell.

Pour filling into crust and transfer to a rimmed baking sheet. Bake in oven for 1 hour. Sauté thinly sliced apples and walnuts in maple syrup and vanilla and place evenly on top of pie after ~30 minutes of baking time. Place pie back in oven and continue to cook until pie is firm to touch but jiggles slightly when moved. Let cool to room temperature before serving.


bacon recipe courtesy of: Bac'n.com, 207 W. Los Angeles Ave., #346, Moorpark, CA 93021 | Max Ogden, 1st Annual Masterbacon, Portland, Oregon, January 17, 2009

2586. MINI BANANA CREAM PIES with BACON CRUST

serves twelve


Crust
6 graham crackers (full sheets)
6 slices of bacon
1/3 cup pecans
1 teaspoon brown sugar
1 teaspoon vanilla extract

Filling
1/3 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin
3 tablespoons water (room temperature)
1 1/2 cups non-fat/skim milk
1 egg yolk
2 1/2 teaspoons vanilla extract
2 bananas (medium, very ripe, but not too mushy)

Whipped Cream Topping
1/2 cup heavy whipping cream
1 teaspoon brown sugar
1/2 teaspoon vanilla extract

Optional: banana slices for garnish

 

Preheat the oven to 350F. Spread the pecans on a parchment lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

 

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

 

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water. In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

 

While the pudding cools, slice the bananas, about 1/8-1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

 

To make the whipped cream, whisk (either by hand or with a hand mixer) until it becomes frothy. Add the sugar and vanilla. Then, continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

 

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors, and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.

 

 

bacon recipe courtesy of: Carrie, Munchie Mashups, January 13, 2012

2428. GREEN TOMATO and BACON TART

serves six


1 pound bacon, cooked crisp and chopped
1 prepared (ready made) pie dough for 9” pie
2 tablespoons Dijon mustard
3 ounces softened goat cheese
1/2 teaspoon chopped fresh thyme, plus additional sprigs for garnish
3-4 medium green tomatoes cut into 1/4" slices
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F. Press dough gently into bottom and sides of a 9” tart pan. Bake for 20 minutes. While the tart shell is warm, gently spread the Dijon mustard over the bottom and top with half of the goat cheese. Sprinkle with thyme. Layer the bacon, remaining goat cheese and tomato slices in an overlapping pattern on top. Sprinkle salt and pepper evenly over the tomatoes. Bake for an additional 15 minutes. Allow to cool 5 minutes before serving.


bacon recipe courtesy of: Paula Deen, for Smithfield

2235. CARAMELIZED ONION and BACON POTPIE

serves 6 to 8


Savory pot pie crust:
1 1/2 cups plus 2 tablespoons flour
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 stick cold butter, cut into ¼-inch pieces
1/4 cup ice water

Filling:
4 slices bacon, cut into ½-inch pieces
4 small onions, cut in half lengthwise, then sliced into thick half-moons
1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
1 cup whole-milk ricotta
1 egg yolk
Kosher salt
Freshly ground pepper
1/4 cup plus 1 tablespoon Parmigiano-Reggiano cheese

To make the crust: Mix flour and salt in a bowl. Cut in the shortening and butter with a pastry blender until the texture of coarse meal. Add the ice water a tablespoon at a time, and mix with a fork until dough comes together. Pat into a ball, cover in plastic wrap and chill until ready to roll it out and assemble potpie.

To make the filling: Heat oven to 350 degrees. Cook bacon in a skillet until crisp around the edges. Remove to paper towel to drain. Pour off all but 1 tablespoon bacon fat. When bacon cools, crumble it. Add onion to the pan, and cook over medium heat, stirring, until onions begin to brown, about 8 minutes. Turn heat to medium-low, add tablespoon of thyme and continue to cook, stirring now and then, until onions are deep golden brown, 20 to 30 minutes. In a bowl, combine ricotta, egg yolk, ½ teaspoon kosher salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano cheese. Mix well. Roll out piecrust to fit pie pans. Pie can be made in 8-inch pie pan or in ramekins. Fit crust to preferred baking container. Spread ricotta mixture over pie shell. Arrange onions on top of ricotta, and sprinkle with tablespoon of Parmigiano. Sprinkle bacon over top. Place in oven, and bake until edges of filling are golden brown, 30 to 40 minutes.


bacon recipe courtesy of: Marolyn Smith, The Courier-Journal | C-J Recipes, PO Box, Louisville, Kentucky 40201-7431

2095. FIDDLEHEAD FERN, BACON and SWISS CHEESE QUICHE

serves 6-8


Crust:
non-sweet pie crust or a homemade crust

Filling:
6 slices bacon, crisped
3 eggs, slightly beaten
1 cup milk
1/2 cup heavy cream
2 tablespoons minced scallion or onion
salt, pepper
1 cup grated Swiss cheese
1 pint fiddlehead ferns

Cook crust according to directions. Combine eggs, milk and cream in a bowl. Add scallion and seasonings. Sprinkle half the cheese in the bottom of the shell, lay bacon and pour egg mixture over. Sprinkle rest of Swiss cheese, arrange Ferns on top and grate nutmeg over top. Bake at 375º for 30-40 minutes until set. Cool slightly and serve.


bacon recipe courtesy of: Forest Mushrooms, Inc., 14715 County Road 51, Saint Joseph, Minnesota 56374

2064. APPLE-ROQUEFORT-BACON PIE

makes one 12-inch pie


All-Butter Pastry Pie Dough for a 12-inch double-crust pie, chilled
4 ounces thick-cut hickory-smoked bacon, diced
4 to 4 1/2 cups (2 to 2 1/4 pounds) apples
2 tablespoons dark honey, plus extra for drizzling on the top crust
2 tablespoons all-purpose flour
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces Roquefort cheese

Preheat the oven to 450˚F.

In a big skillet over medium heat, sauté the bacon until it’s crispy. Drain the bacon on a paper towel and leave about 3 tablespoons worth of the fat in the pan. Peel, core, and slice the apples 1/4 inch thick. In the same skillet, sauté the apples in the bacon fat over low heat, until the outer layer of apple softens a bit. Add the honey, flour, lemon juice, thyme, salt, and pepper and stir. Remove from the heat and add the bacon back. Allow the mixture to cool down.

Roll out the pastry and line a 12-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust.

Scrape the filling into the bottom crust. Crumble the Roquefort on top and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and drizzle the top with honey. Bake for 15 minutes, until the crust is blistered and blonde. Turn down the temperature to 350° and bake for at least 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in top crust. Be patient, it could take up to an hour. Test apples for doneness by poking a wooden skewer down through the open vent slits of the top crust. Apples inside should yield to the skewer with slight resistance—cooked through but not mushy. Cool the pie before cutting. Serve it warm or at room temperature.


bacon recipe courtesy of: Bubby's Homemade Pies by Ronald M. Silver and Jen Bervin. Wiley 2007.