Bacon Cheese Puff Pie
"Growing up in PA Dutch country this became one of my favorite ways to eat tomatoes. This is a hand-me-down from Mom. This pie is as good for leftovers as it is first time around."
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 10 slices bacon, in 1-inch pieces
- 1 (8 ounce) can crescent roll dough
- 2 medium tomatoes, sliced
- 1⁄2 teaspoon salt
- pepper
- 5 slices American cheese
- 1⁄2 cup flour
- paprika
- 3 eggs, separated
- 3⁄4 cup sour cream
- 1⁄2 teaspoon salt
directions
- Preheat oven to 350°F.
- Fry bacon until crisp and drain on paper towels.
- Unroll Crescent dough and separate into 8 triangles.
- Place triangles into 9-inch pie plate with narrow point toward center. Press pieces together to form crust.
- Sprinkle bacon over crust.
- Top with tomato slices.
- Season with salt and pepper.
- Place cheese slices on top of tomatoes.
- Beat egg whites until stiff and set aside.
- In large mixing bowl, combine egg yolk, sour cream, flour, salt, and a dash of pepper.
- Blend well then gently fold beaten egg whites into mixture until a few lumps of egg white remain. Do NOT overblend.
- Pour mixture over cheese layer and sprinkle with paprika.
- Bake for 35-45 minutes or until crust and top are golden brown and knife inserted in center comes out clean.
- This may be assembled and refrigerated 3-4 hours before baking.
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Reviews
-
This was just delicious,it may be my favorite way to eat tomatoes too!Thank you, very,very tasty! I liked that you could make it ahead of time,and refigerate.Rose of Sharon
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
