Corn and bacon pie

August  4, 2011
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 cups 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 cups heavy cream or half and half
  • 1 cup shredded sharp cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
In This Recipe
  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.
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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.