from the Picky Palate food blog
1 refrigerated 9-inch pie crust
1/2 pound bacon
1 large sliced white onion
8 eggs
1/4 cup milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 ounces softened Philadelphia Cream Cheese
3/4 cup shredded cheddar cheese
2 tablespoons fresh chopped parsley
1. Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.
2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings. Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
3. Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.
4. Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces. Pour eggs over bacon and top with cheese and parsley. Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.
Makes 8 servings
1 refrigerated 9-inch pie crust
1/2 pound bacon
1 large sliced white onion
8 eggs
1/4 cup milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 ounces softened Philadelphia Cream Cheese
3/4 cup shredded cheddar cheese
2 tablespoons fresh chopped parsley
1. Preheat oven to 350 degrees F and spray a 9-inch pie plate with non-stick cooking spray.
2. Heat a large skillet over medium heat and cook bacon, stirring until browned, about 10 minutes. Transfer bacon to a paper towel lined plate and discard drippings. Add onions and cook, stirring until onions are golden and caramelized, about 15 minutes. Remove from heat.
3. Unroll pie crust and lay inside and up edges of prepared pie plate. With fork, poke holes in bottom and partially bake crust for 10 minutes, then remove from oven.
4. Add eggs, milk, salt and pepper to a large bowl, whisking to combine. Layer cooked onions over bottom of partially baked crust and top with bacon pieces and cream cheese pieces. Pour eggs over bacon and top with cheese and parsley. Bake for 30 to 35 minutes, until eggs are set and edges are browned. Remove and let cool for 5 minutes before cutting into wedges.
Makes 8 servings
