This recipe comes to us from Dixondale Farms customer, Teresa Slusny.  

Notes from Teresa on the recipe

“I started out making just 1 of these at a time. By the time my first son was 4, I was making 2 at a time (IF there were any left overs, they were used as breakfast the following morning.) I am now requested to “be sure to have…” whenever either of my sons and their families visit for the weekend. It has been a favorite to take for “tailgating” at the ball games, picnics at the beach, and requested for pot luck dinners in the neighborhood. My oldest calls it “Mom’s Onion and Bacon Pie” since according to him, “Real men don’t like “quiche”. Haha!

Directions

Whip the eggs with the half-n-half and set aside while you load the pie shells.

Divide the onions evenly between the 2 pie shells, next divide the bacon between the 2 pie shells. Now do the same with the cheese. Pour half of the egg mixture over the ingredients in each pie shell. Using your finger tips, mix the ingredients thoroughly with the egg mixture. OPTIONAL: Sprinkle tops with ground Nutmeg. Bake for 45 minutes or until knife inserted into middle comes out ‘clean’. You may need to cover the crusts at the 30 minute mark to prevent over-browning.

Thanks for sharing, Teresa!

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Nana's Quiche or Mom's Bacon and Onion Pie

Nana’s Quiche or Mom’s Bacon and Onion Pie

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Ingredients
  

  • 2 prepared single pie crusts in pans
  • 1/2 lb cooked bacon, crumbled
  • 8 eggs whipped smooth
  • 2 cups half and half
  • 2 cups chopped onion, sautéed in the leftover bacon grease, then drained
  • 3 cups shredded sharp cheddar cheese
  • 1 tbsp purpose flour

Instructions
 

  • 1. Whip the eggs with the half-n-half and set aside while you load the pie shells.
    2. Divide the onions evenly between the 2 pie shells, next divide the bacon between the 2 pie shells. Now do the same with the cheese. Pour half of the egg mixture over the ingredients in each pie shell.
    3. Using your finger tips, mix the ingredients thoroughly with the egg mixture.
    4. OPTIONAL: Sprinkle tops with ground Nutmeg. Bake for 45 minutes or until knife inserted into middle comes out 'clean'. You may need to cover the crusts at the 30 minute mark to prevent over-browning.