The irresistible urge to make pie dough came over me this morning. It is an elemental thing to me. You take flour, shortening, salt and water and those simple ingredients turn into something I just can wallow in endlessly. Plus, as Terrell has pointed out to me, it requires getting out my brand new food processor that cost Mark so much I am considering it my valentine’s, birthday and anniversary present all in one. I’m a good wife, that way. Thrifty is as thrifty does. Terrell didn’t point out the cost of the processor, just the fact that I’m offering up lots of recipes that require its use.
By the way, Mark and I will celebrate our 20th wedding anniversary April 14. That was bad planning on our part. The day before tax day. I’m always grumpy. Actually we didn’t plan to get married on April 14. We just did. We were living in Reno and had just bought my wedding ring, intending to put it in the safety deposit box until the wedding. We hadn’t decided where to have the wedding yet. So on the way to the bank, we decided to pick up the marraige license because it was good for a year. Then, because nobody gets their panties in a wad if you want to have a little pick-me-up at 11 in the morning, we stoppped by a local bar and had a couple of gin and tonics. Well, then we decided to stop by the Washoe County Courthouse. And when the clerk asked if she could help us, we said we thought she could. I got married in a Hard Rock Cafe t-shirt and shorts. We had lunch at Louie’s Basque Corner, one of the great restaurants of the world (I had the pork chops), and then we went to Sears and bought a lawn mower. The marriage has outlasted the lawnmower by about 18 years.
But I digress. Once again. I decided to make the pie with eggs and bacon and onions. Now I will tell you that this is really a quiche, but I thought I might lose a few male readers along the way if I owned up to that right from the get go. You don’t have to make the pie crust from scratch. I do because I like to and I can. A store-bought crust will work just as well.
Onion, Bacon and Egg Pie
Unbaked 9-inch pastry shell
8 strips bacon, cooked and crumbled, 2 tablespoons of bacon grease reserved
1 large Vidalia onion, thinly sliced
3 eggs, beaten
2/3 cup heavy cream
2/3 cup milk
1 tbsp. flour
1/2 tbsp. salt
½ teaspoon smoked paprika
1 teaspoon dried thyme
1 1/2 cups shredded Fontina cheese (or favorite)
Bake pastry shell at 450 degrees for 10 minutes or until nearly done. Remove from oven, reduce heat to 325 degrees. Saute onions in bacon grease over medium heat until browned.
In bowl, stir together eggs cream, milk, flour and salt. Add paprika, thyme and cheese and blend. Distribute cooked onions and bacon evenly in pie shell. Top with egg custard mixture. If necessary, cover edge with foil to prevent overbrowning. Bake at 325 degrees for 40 to 50 minutes or until set in center. Let stand 10 minutes before serving.