BACON CHEESE PUFF PIE
Growing up in PA Dutch country this became one of my favorite ways to eat tomatoes. This is a hand-me-down from Mom. This pie is as good for leftovers as it is first time around.
Provided by luvinlif2k
Categories Lunch/Snacks
Time 1h5m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Fry bacon until crisp and drain on paper towels.
- Unroll Crescent dough and separate into 8 triangles.
- Place triangles into 9-inch pie plate with narrow point toward center. Press pieces together to form crust.
- Sprinkle bacon over crust.
- Top with tomato slices.
- Season with salt and pepper.
- Place cheese slices on top of tomatoes.
- Beat egg whites until stiff and set aside.
- In large mixing bowl, combine egg yolk, sour cream, flour, salt, and a dash of pepper.
- Blend well then gently fold beaten egg whites into mixture until a few lumps of egg white remain. Do NOT overblend.
- Pour mixture over cheese layer and sprinkle with paprika.
- Bake for 35-45 minutes or until crust and top are golden brown and knife inserted in center comes out clean.
- This may be assembled and refrigerated 3-4 hours before baking.
Nutrition Facts : Calories 737.1, Fat 48.7, SaturatedFat 20.3, Cholesterol 261.5, Sodium 1698.2, Carbohydrate 48.6, Fiber 3.3, Sugar 4.5, Protein 25.4
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