Corn and bacon pie
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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
- 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.
- 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.
- In a bowl whisk together the eggs, milk/cream, salt and pepper.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Corn off the Cob
Tags: bacon, bell pepper, corn, egg, pie crust, summer or fall, travels well
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11 months ago leighbe
Would it be watery if you put in some cherry tomatoes? Can't wait to try!!
11 months 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!
almost 2 years ago gingerroot
What a delicious savory summer pie, fiveandspice! I love this.
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you gingerroot! I'm glad you think so!
almost 2 years ago wssmom
Definitely love this, love the name "Cornucopia Pie"
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you wssmom!
almost 2 years ago lapadia
Sounds and looks wonderful, just my kind of flavors!!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks lapadia! They're some of my fave flavors too!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yummmmmmmmm!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks MrsL. :)
almost 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!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Exactly!!! Thanks!