Food You Can Eat: Betty Crocker’s Impossibly Easy Bacon Pie

Mmmmm, bacon

Image and recipe via Betty Crocker

This is an excellent “brunchable.” It’s essentially a stripped down Quiche Lorraine, but the genius of it is that by using Bisquick, that miracle food owned by Betty Crocker, you don’t have to make the crust separately. The crust makes itself. Kind of. You can also make this ahead and warm it up later much more successfully than with a more traditional Quiche Lorraine. The only drawback I found with it is you have to eat it warm or hotter; room temp and below is unpleasant.

12 slices bacon, crisply cooked, crumbled (use a little more)
1 cup shredded Swiss cheese (4 oz) (use a little more)
1/3 cup chopped onion
3/4 cup Bisquick
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper (two vigorous shakes from the grinder)

Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate. In medium bowl, beat remaining ingredients until blended; pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Chef Matt’s Note: This is how Betty tells you how to do it. The second time I made this I baked it at 375 for about 45 minutes and it came out a little fluffier and less dense. This will depend on your oven.

Serve this with a cucumber, tomato, and avocado salad. Do not forget the avocado. For a dressing, just drizzle a little olive oil on top and then squeeze on some lemon juice. 

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