• TalkBass has been independent since 1998. Add your voice.
    Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
    Join free Log in
    Want zero display ads or expanded classifieds tools? Compare plans.

Chick VS Chick w/Bass: Six Shooter

Status
Not open for further replies.
#404
Tat2dHeart said:
I have an awesome recipe for bacon and egg pie. I suppose some people would call it quiche, but it's still pie to me.

Pre-bake a deep-dish pie crust with pie weights in it (about 10 minutes at 350 - you want it done, but not overdone).

While that's baking, chop up the bacon and cook it down until it's browned and crispy. Drain well. In the bacon fat, slow cook 1/2 cup of minced onion and 1/2 cup of tiny chopped red and green bell peppers until they're soft, and starting to caramelize. Drain the onions and peppers, then stir them into the bacon.

Take the crust out of the oven and cool just enough to remove the pie weights.

Beat 8 eggs (adjust number for size of eggs and the size of the pie crust) then add 1/4 cup of milk or cream (you can choose based on whatever you have). Beat the milk into the eggs. Stir 1 cup grated cheese into the eggs.

Spread the bacon, onion, and peppers evenly across the bottom of the pie crust. Carefully pour the egg mixture over the bacon mixture to fill the pie crust. Sprinkle with sea salt and cracked black pepper.

Bake at 350 in center of oven until a knife inserted in the center comes out clean.

When I make this, I usually also make some kind of fruit salad and english muffins.
Click to expand...


reptiles2fcrested-gecko2_by_ImageRaker.jpg



MMMMMMMMMMMMM!!!!!!!





EDIT - I almost posted that same reply for chuck3's Ventures album cover. However, since a) she wasn't holding a bass and b) Tat REALLY got me attention by combining bacon and pie, it was no contest. I went with Tat! :hyper:
 
#405
Or for those of us that like our sweet and salty mixed together, I give you:

Yield: One 10-inch pie

Cook Time:1 hour, 15 minutes
INGREDIENTS

Gingersnap Crust

2 cups crushed gingersnap cookies

1 stick unsalted butter, melted

¼ cup granulated sugar



Apple Filling

4 to 5 medium Granny Smith apples--peeled, halved and cored

Juice of 1 large lemon (about 2 tablespoons)

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon freshly grated or ground nutmeg

⅓ cup granulated sugar

2 tablespoons all-purpose flour



Bacon-Streusel Topping

6 strips applewood-smoked bacon

1 cup all-purpose flour

1 cup light brown sugar

1 stick unsalted butter, chilled and cut into ¼-inch cubes

DIRECTIONS
1. Make the crust: Preheat the oven to 350°. In a medium bowl, fold together the crushed gingersnaps, melted butter and sugar. Press the mixture into a 10-inch pie pan until flat and even. Place in the oven and bake for 15 minutes, until the edges start to set, then remove from the oven and set aside to cool completely.

2. Make the filling: Thinly slice the apples. Place them in a large bowl and drizzle the lemon juice over the slices. In a small bowl, combine the cinnamon, cloves, nutmeg, sugar and 2 tablespoons flour. Fold the mixture into the apples until the apples are just coated. Spoon the apples into the reserved crust.

3. Make the topping and bake the pie: Increase the oven temperature to 375°. In a medium skillet set over medium-high heat, fry the bacon until crisp, about 7 to 10 minutes. Drain the slices on paper towels and set aside to cool. In a medium bowl, combine the flour and brown sugar. Using your fingers or a pastry cutter, mix the butter into the flour and sugar mixture until pea-size clumps form. Crumble the cooled bacon and add it to the flour mixture. Sprinkle the streusel evenly over the top of the apple filling and place the pie in the oven. Bake until the top is browned and the apples are tender, about 45 minutes. Serve warm or at room temperature.
:smug:
 
Status
Not open for further replies.

Latest posts

Top Bottom
Back