"Food is our common ground, a universal experience." - James Beard

Monday, July 25, 2011

Vidalia Onion Bacon Pie

My mother-in-law made this recently when we were at their house for dinner.  It was great, and everyone loved it!  It's similar to the Sweet Onion Corn Bake that I also got from my mother-in-law a few years ago but has different flavors and textures.  Both of these are great ways to use up those big bags of Vidalia onions!

Vidalia Onion Bacon Pie
Pie crust (we used a premade crust from the store)
1 tablespoon butter
3 medium Vidalia onions, slivered
2 eggs
1/2 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper (plus more for topping)
1 cup shredded white Cheddar cheese
1/2 cup corn kernels, fresh or frozen
4 slices thick, smokey-styled bacon, cooked and chopped

Preheat oven to 350 degrees.  Melt the butter in a skillet over medium-high heat.  Add onions and saute 30 minutes, stirring occasionally, until lightly brown.  Drain if necessary.  Combine eggs, half-and-half, salt, and pepper in a bowl.  Whisk well.  On bottom of pie, sprinkle half of the cheese.  Top with corn kernels, onions, and bacon.  Pour egg mixture over top.  Top with remaining cheese and freshly ground pepper.  Bake 40 minutes until top is set and browned.  Serves 8.

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