Bacon-Cheese Appetizer Pie
Mary McMillen
Ohio’s Heartland Cuisine 2005
Yields 16 appetizers
1 prepared pastry for single-crust pie
3 8-ounce packages light cream cheese
4 eggs, slightly beaten
1/3 cup milk
1½ cups Asiago or Italian cheese, shredded
½ cup green onions, sliced
8 bacon strips, cooked and crumbled
½ teaspoon seasoned salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
Roll pastry into 12½-inch circle. Fit into bottom and up sides of ungreased, 8-inch springform pan. Lightly prick bottom and bake at 450°F for 8 to 10 minutes or until lightly browned. Cool slightly.
In mixing bowl, beat cream cheese until fluffy. Add eggs and milk; beating until smooth. Add cheese, onions, bacon, salt, pepper, and cayenne; mixing well. Pour into crust. Bake at 350°F for 55 to 60 minutes. Cool 20 minutes. Remove sides of springform pan.
Mary McMillen
Ohio’s Heartland Cuisine 2005
Yields 16 appetizers
1 prepared pastry for single-crust pie
3 8-ounce packages light cream cheese
4 eggs, slightly beaten
1/3 cup milk
1½ cups Asiago or Italian cheese, shredded
½ cup green onions, sliced
8 bacon strips, cooked and crumbled
½ teaspoon seasoned salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
Roll pastry into 12½-inch circle. Fit into bottom and up sides of ungreased, 8-inch springform pan. Lightly prick bottom and bake at 450°F for 8 to 10 minutes or until lightly browned. Cool slightly.
In mixing bowl, beat cream cheese until fluffy. Add eggs and milk; beating until smooth. Add cheese, onions, bacon, salt, pepper, and cayenne; mixing well. Pour into crust. Bake at 350°F for 55 to 60 minutes. Cool 20 minutes. Remove sides of springform pan.
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