Fol Epi and Bacon Pie


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Pressed Cooked Cheeses

* 8 bacon slices
* 1 cup onion, diced small
* 3 eggs
* 3/4 cup milk
* 1/2 cup all-purpose flour
* 1 Tbsp. Dijon mustard
* 1/2 tsp. sugar
* 1 tsp. fresh thyme, chopped
* 11/2 tsp. salt
* 11/2 tsp. black pepper
* 1 cup Fol Epi® Cheese, grated


* Preheat oven to 425°F.

* Using heavy 10-inch nonstick, ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Crumble bacon.

* Pour off all but 2 tablespoons of bacon drippings from skillet. Add onion to skillet and sauté over medium heat until tender and beginning to brown, about 5 minutes. Remove from heat, and reserve.

* Combine eggs, milk, flour, mustard, sugar, thyme, salt and pepper in food processor and blend until smooth.

* Scatter bacon over onion in skillet. Pour egg mixture over. Sprinkle Fol Epi® over the top. Transfer to oven and bake until pie puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.

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