9 inch unbaked pie shell 1 egg white, slightly beaten Filling: 1/2 pound of carrots (3 medium) pared and cut into 1/4 inch diagonal slices 2 tablespoons of butter or margarine 1/2 cup of onion, finely chopped 4 bacon slices 1 1/2 cups of natural Swiss cheese, grated (6 ounces) 4 eggs 1 cup of half and half or light cream 1/4 teaspoon of salt 1/8 teaspoon of ground nutmeg a dash of pepper
Brush the inside of pie shell with egg white, refrigerate. Make filling: Place carrots in medium skillet with enough salted water to cover, simmer, covered for 20 minutes, or until tender. Drain well. Reserve 5 slices for garnish. Meanwhile, in a medium skillet, melt the butter. Sauté the onion until golden, about 5 minutes. Add the remaining carrot slices, mix well. Set aside. Preheat oven to 375ºF. Fry bacon until crisp, drain, crumble. Sprinkle over bottom of pie shell. Sprinkle cheese over bacon. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, salt, nutmeg and pepper just until combined but not frothy. Turn carrot onion mixture into prepared pie shell on top of grated cheese. Pour egg mixture over top. Bake, placed on lower rack in oven for 40 minutes. Remove to wire rack to cool 10 minutes before serving. Garnish center, with carrot slices and pimiento stuffed olive half, if desired. Makes 8 servings
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
> 
| 
|