Saturday, January 30, 2016

Crustless Corn and Bacon Pie

Kathleen made this one night for dinner.  It was easy to put together and tasted great!

Crustless Corn and Bacon Pie

4 pieces bacon, coarsely chopped
1 small onion, chopped finely
1 cup red bell pepper, chopped
2 ears corn, cut off the cob We used frozen
1 cup skim milk
2 large eggs
3 egg whites
1/4 cup chives, minced
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1/2 cup Gruyère cheese, shredded (about 2 oz) We used Gouda

Preheat the oven to 400 degrees.

Heat the bacon in a oven safe skillet until it is crispy. Save 1.5 tbsp of the bacon grease in the pan and discard the rest.

Add the onion and red pepper and cook for about 8 minutes until the onion begins to be translucent.

Add the corn and cook until cooked just through, about 3 minutes.

Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, Worcestershire sauce, chives, and cheese.

Pour the egg mixture into the skillet and cook for about 15 minutes on medium-low until the egg is almost set completely.

Place the skillet in the oven and cook for an additional 10-15 minutes until the top is cooked through and the top gets crispy.

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