Corn and bacon pie

By • August 4, 2011 • 12 Comments


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Author Notes: I actually made this last year, around this time, when a friend from out of town dropped in for dinner. I had a lot of corn and a lot of bacon around, so I decided to make it into a savory pie that somewhat resembles a quiche, since it uses an eggy custard to bind everything together. It makes me think of the word cornucopia because it's bursting with so much deliciousness. And corn!fiveandspice

Serves 6-8

  • 1 9-inch pie crust, blind baked at 350 for about 35 minutes, until golden brown
  • 8 pieces center-cut bacon, chopped into lardons
  • 1 3/4 cup corn kernels removed from the cob (about 5 ears of corn)
  • 1 medium yellow onion, finely chopped
  • 1 bell pepper (red or green, or yellow or orange for that matter) seeded and finely chopped
  • 3 large eggs
  • 1 1/2 cup heavy cream or half and half
  • 1 cup shredded sharp cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Preheat your oven to 400F. Fry the bacon in a large pan until it’s crispy and then transfer it to a plate with a paper towel to drain it.
  2. Pour off all but 2 Tbs. of the bacon grease. Add the onion and peppers and fry them over medium for 7 or 8 minutes until they’re getting tender, then stir in the corn kernels and cook for another couple of minutes. Remove from the heat.
  3. In a bowl whisk together the eggs, milk/cream, salt and pepper.
  4. Sprinkle 3/4s of the bacon in the prebaked pie shell. Then, add 3/4 of the shredded cheese. Scrape the corn, onions, and pepper into the pie crust and gently pour the egg mixture over it. Sprinkle the remaining bacon bits and shredded cheese on top.
  5. Put the pie pan onto a baking sheet with a rim and place in the center of the oven. Bake for 50-55 minutes until the center has set. If the crust starts to get too brown, cover it with foil. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. This pie is also quite tasty at room temperature. Accompany with a green salad, or some good tomatoes tossed with a little olive oil, fresh basil, and a touch of salt.

Tags: bacon, bell pepper, corn, egg, pie crust, summer or fall, travels well

Comments (12) Questions (1)

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over 1 year ago leighbe

Would it be watery if you put in some cherry tomatoes? Can't wait to try!!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I don't think so. Especially if you sort of scattered the cherry tomatoes on top. I think it will be totally delicious!

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over 2 years ago gingerroot

What a delicious savory summer pie, fiveandspice! I love this.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you gingerroot! I'm glad you think so!

Me

over 2 years ago wssmom

Definitely love this, love the name "Cornucopia Pie"

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you wssmom!

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Sounds and looks wonderful, just my kind of flavors!!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks lapadia! They're some of my fave flavors too!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yummmmmmmmm!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks MrsL. :)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

It doesn't get much better than this, I love this with a crisp salad. Yum!

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Exactly!!! Thanks!