Cheese And Bacon Pie Recipes

BACON-CHEESE APPETIZER PIE

Steps:

• Roll the pastry into a 13-1/2-in. circle. Fit into the bottom and up the sides of an ungreased 9-in. springform pan. Lightly prick the bottom. Bake at 450° for 8-10 minutes or until lightly browned. Cool slightly., In a large bowl, beat cream cheese until fluffy. Add eggs and milk; beat until smooth. Add cheese, onions, bacon, salt, pepper and cayenne; mix well. Pour into the crust., Bake at 350° until set and a knife inserted in the center comes out clean, 40-45 minutes. Cool 20 minutes. Remove sides of pan. Cut into thin slices; serve warm with crackers.

BACON-CHEESE PUFF PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. , Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. , Bake at 350° until a knife inserted in the center comes out clean, about 45 minutes. Let stand 5-10 minutes before cutting.

BACON AND CHEESE PIE

Steps:

• Pastry.
• Put flour, onion flakes, pepper and paprika in a food processor. Add the butter and process until crumby.
• Add half the cold water to the beaten egg and pour in while still mixing. Add water very slowly until it starts to resemble dough. Don't let it form a ball.
• Divide dough in half, roll one lot out and line your pie dish. Prick and cover with dried beans and bake on 200 celsius until almost cooked -- about 15 minutes.
• Wrap the other dough in wrap and refrigerate until needed.
• Filling.
• Sauté onion, bacon, garlic and paprika in the oil in a pan until cooked just through.
• coat the beef with the flour and add to the pan, cook it for about five minutes and then add the stock slowly stirring it constantly to avoid lumps.
• Depending on what meat you are using, add enough water to cook it down for a while (1-4 hours) and keep adding it as needed. Add the Marjoram.
• When the meat is just about tender enough cook it down until it is thick.
• Empty out the beans and pour the filling into the case. Break the eggs straight on top, spread out evenly and cover with the cheese (Save some for the top of the pie).
• Roll out the pastry and put it on top. Prick a few air holes.
• Brush with egg wash and sprinkle some extra bacon pieces, grated cheese (not too much and the parmesan on top. You can grind some pepper over it too.
• Bake until golden brown on high for about 30 mins or so -- watch it!

CHEESY BACON-TATER TOT PIE

Steps:

• Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
• Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
• Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

CHEESY ITALIAN BACON PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 450 degrees F.
• Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
• Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
• Reduce the oven temperature to 375 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
• Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
• In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
• Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.

BACON CHEESEBURGER SHEPHERD'S PIE

Steps:

• In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Stir in soup, ketchup, mustard and Worcestershire sauce. Heat to boiling, stirring occasionally; reduce heat. Cover; simmer about 10 minutes, stirring occasionally.
• Meanwhile, make potatoes as directed on box for 6 servings, using water, milk and butter. Spoon beef mixture into serving dish; spoon and gently spread mashed potatoes over beef mixture. Sprinkle with cheese. Cover; let stand about 5 minutes or until cheese is melted. Sprinkle with bacon and green onions.

BACON PIE

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
• In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.

CHEESE AND BACON PIE

Steps:

• Heat oven to 375°F.
• Prepare pie crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Reserve 1 Tbsp. each tomatoes and onions for later use. Spread remaining tomatoes and onions onto bottom of pie crust; top with cheddar and bacon.
• Microwave cream cheese in large microwaveable bowl on HIGH 30 sec. or until softened; whisk until creamy. Gradually whisk in milk, then eggs until blended. Pour over ingredients in pie crust. Place on rimmed baking sheet.
• Bake 40 to 45 min. or until knife inserted in center comes out clean. Sprinkle with reserved tomatoes and onions. Let stand 10 min. before cutting to serve.

BACON MAC 'N' CHEESE POT PIE RECIPE BY TASTY

Steps:

• In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
• When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
• Take off the heat to prevent mac 'n' cheese from over cooking.
• In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
• Add bacon (or any desired fixins'), and add the pasta to the top.
• Roll or spread out pizza dough to fit the bowl and place over the top.
• In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
• Bake in a 350°F (180°C) over for 25 minutes.
• Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
• Sprinkle with parsley for garnish.
• Enjoy!

IMPOSSIBLE BACON PIE

Steps:

• Heat oven to 400*F; Grease 10-inch quiche dish or pie plate.
• Sprinkle bacon, cheese and onion into plate.
• Beat remaining ingredients together until smooth, 15 seconds in the blender or 1 minute with hand beater.
• Pour into pie plate.
• Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes.
• Cool 5 minutes.
• VARIATION: Can substitute crab meat for the bacon.

BACON-CHEESEBURGER POTATO PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix ground beef, bread crumbs, onion, ketchup, mustard and salt. Press mixture in bottom and up sides of ungreased 9-inch pie plate. Bake 15 minutes.
• In medium saucepan, place water, butter and garlic salt. Heat to boiling. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.
• Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake 10 to 15 minutes longer or until beef is thoroughly cooked and thermometer placed in center of crust reads 160°F, and potatoes are hot.
• Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon; bake 5 minutes longer or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes before serving.

ONION, CHEESE, AND BACON TART

Steps:

• For crust:
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.