Swiss Pies
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
Ingredients
- 6 slices bacon
- 1 cup onion, diced
- 2 eggs, lightly beaten
- ¾ cup sour cream, Shortcut
- ½ teaspoon salt
- dash black pepper
- 2½ cups Swiss cheese, cut into ½ inch cubes, (12 oz / 340 g)
- 6 tart shells, unbaked, (4 inch size)
- chives, chopped, for garnish
Instructions
- In a non stick pan, fry the bacon until crispy, drain on paper towels. Crumble the bacon.
- Pour out all but 2 tablespoons of bacon fat, add the onion and cook until tender but not browned, drain.
- Preheat your oven to 190° C (375° F), arrange 6 tart shells on a baking sheet.
- In a mixing bowl, add the crumbled bacon, onion, eggs, sour cream, cheese, salt, and pepper. Mix together.
- Divide mixture among the tart shells.
- Bake for 25-30 minutes, or until a knife inserted halfway from the edge to the center comes out clean.
- Sprinkle with chives, serve and enjoy.
Notes
Fair cost per serving based on the cheese. For the tart shells, I have not seen them in stores but I would assume they are here, and as last resort you can make yourself using tart pans and homemade pie crust.
Shortcut: Sour Cream.
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