Cheese & Bacon Pie

Last year, I bought a vintage cookbook from 1959 (and then revised in 1972) called Farm Journal’s Country Cookbook. I originally chose it for décor purposes – the green cover is beautiful! – but after a peek at the recipes inside, I decided that this could be a really useful item too. In 2021, I’m hoping to work my way through many of the recipes and share with you along the way.

P.S. If you want a Country Cookbook of your own, I found this one and this one and this one for sale over on etsy! (affiliate links)

My first choice was a “breakfast for dinner” option: Cheese/Bacon Pie. The cookbook describes this recipe as “very rich and very delicious” and we all agreed! I’d consider this one a very creamy quiche. (I also used the crust recipe from the book, using my food processor to make the process even easier, but even a store-bought version would do.)

taken from Farm Journal’s Country Cookbook

unbaked 9″ pie shell
10 slices crisp cooked bacon crumbled
⅓ cup onion minced
1 cup shredded Swiss cheese about 4oz.
4 eggs
2 cups milk or heavy cream
½ tsp salt
⅛ tsp pepper

Sprinkle bacon, onion and cheese in the bottom of an unbaked pie shell.
Beat eggs slightly. Beat in remaining ingredients, then pour into the pie shell.
Bake at 425° for 15 minutes. Then reduce the heat to 300° and bake an additional 30 minutes or until a knife inserted 1″ from the edge comes out clean.
Let stand for 10 minutes before cutting into wedges.

Tip from the cookbook: “To cut down on time, cook enough extra bacon while getting breakfast, for this main dish.”