Bacon and Swiss Potato Pie

Ingredients

• 1 cup chopped onions
• 2 tsp margarine or butter
• 3 eggs
• 1 cup Hungry Jack Mashed Potato Flakes
• 1 cup water
• ⅔ cup milk
• ⅛ tsp if desired salt
• ⅛ tsp paprika
• ⅛ tsp pepper
• 1 pkg 12 oz, about 14 slices bacon, crisply cooked and crumbled
• 10 oz 2 1/2 cups shredded Swiss cheese
• 2 tsp chopped fresh or freeze-dried chives

Method

1. Heat the oven to 350 degrees. Grease a 10-inch pie pan or 8-inch (2-quart) square baking dish.
2. In a small skillet, cook the onions in the margarine for 5 to 6 minutes or until tender. Set aside.
3. In a large bowl, beat the eggs. Add the potato flakes, water, milk, salt, paprika, pepper, bacon, cheese and cooked onions; blend well. Spread into the greased pie pan. Sprinkle with chives.
4. Bake for 38-43 minutes, or until the edges are golden brown and a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Notes

From Jan Robison, Spokane, finalist in the 1990 Pillsbury Bake-Off. Yield: 6 to 8 servings. Per serving: 280 calories, 18 g protein, 9 g carbohydrate, 19 g fat, 124 mg cholesterol, 370 mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom