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Bacon Onion Pie Recipe | Fancy Brunch Ideas at Home - Looking for savory pie ideas for brunch or a side dish? This bacon and onion quiche with a Cheez It pie crust is a simple must-try recipe!
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Bacon Onion Pie Recipe: https://www.pauladeen.com/recipe/bacon-onion-pie/
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0:01
- Today, I'm sharing a recipe with y'all that I know
0:04
I have shared something similar like this before,
0:08
because I used to serve vidalia onion pies a lot,
0:14
because I could make 'em in bite size pieces
0:17
for bite size little pie crust for hors d'oeuvres,
0:23
or I would serve it alongside a steak
0:27
if we were grilling steaks out.
0:29
So this one is more meaty.
0:34
And I say meaty, literally, because we are putting bacon
0:38
in this one and it's a bacon, onion pie.
0:42
So I am gonna start y'all,
0:47
this is the bacon grease that we rendered off of the bacon.
0:52
So I'm gonna put some of this in here in my pan
0:57
and I'm gonna saute my onions in this.
1:06
And I've got three cups of thinly sliced onion.
1:17
It's like the way you'd wanna slice it.
1:20
If you were making onion soup,
1:27
you know, you wanna slice those thin.
1:35
We love onion soup.
1:42
Okay, those look so good.
1:44
And Theresa prepped these,
1:45
so I know she did it on the mandolin,
1:48
which is if you want a certain specific thickness
1:53
the mandolin is the only way to go,
1:56
isn't it Theresa?
1:56
- [Theresa] Yes ma'am.
1:59
- I finally pulled it out the other day and used it.
2:02
I actually didn't even know I had it.
2:04
It was so much stuff.
2:06
And it's that is related to kitchen things.
2:12
So first time using it, I had some bloody good potatoes.
2:20
I was slicing potatoes.
2:24
All right.
2:27
I'm gonna put our onions in our skillet
2:30
with that rendered bacon fat.
2:36
And we're gonna cook those until there kind of tender.
2:48
Oh, I got a little bacon grease on my bowl.
2:54
All right, now this, this is gonna have
2:56
an interesting pie crust.
2:59
It's, you know, those little square cheese crackers
3:03
that we all know and love.
3:05
We've eaten them, probably our whole life.
3:08
We have a cup of those and I'm gonna give them just
3:11
one little final crunch.
3:14
The best way to do this is just put it in your food process
3:18
or take your rolling pin and beat the heck out of it.
3:24
How did you crush these, Theresa?
3:26
- [Theresa] I put 'em in the zip lock bag and beat them.
3:28
- And beat them.
3:29
(Paula laughing)
3:30
That's a great way.
3:31
All right.
3:39
I need a spoon.
3:52
Okay.
3:54
So I'm gonna toss these crumbs in butter and we going to
4:01
bake 'em off about maybe about 10 minutes,
4:05
it should be, it should have formed a stick to me crust.
4:22
Yeah.
4:24
(spoon crushing crackers)
4:37
Oh, that looks good.
4:40
Cheese cracker in butter.
4:43
Can't beat it.
4:44
- [Theresa] And poppy seeds.
4:46
- Yes. In bacon and poppy seeds.
4:48
You can't get any better folks.
4:51
- [Theresa] That's a weird pie crust though.
4:53
- I know it's a very different pie crust
4:55
but it will go well with the onions and the bacon.
5:00
- [Theresa] Don't forget dinner.
5:02
You've added the bacon and poppy seeds in too.
5:03
- Oh, I do.
5:04
I forgot about that.
5:06
Thank you, Theresa.
5:08
I was making it like my other pie.
5:13
Okay. These are cooking down nicely.
5:17
All right, so in goes,
5:19
we've got two bowls of bacon, y'all.
5:22
This will go into the actual pie,
5:28
but this goes into the crust along with some poppy seeds.
5:32
I'm gonna get,
5:39
just a small little bow and I'm gonna press this
5:46
into our pie plate.
5:58
Now, when you bake this together,
6:02
it should form a hard crust.
6:12
Otherwise, if it doesn't, your crust is gonna be crumbly.
6:20
And I don't want it to be crumbly.
6:22
I want it to be able to cut nicely.
6:29
(onions sizzling)
6:53
A little bit of that over here.
7:08
Okay.
7:11
350 degrees for about 10 minutes.
7:16
Okay, we are gonna continue on with our bacon and onion pie.
7:23
So I've got a cup of milk
7:27
and I'm gonna just bring that to, not a boil,
7:35
bring it all almost to a boil,
7:38
but not quite, because we are gonna temper our eggs
7:44
and by tempering, I mean slowly
7:48
bringing two ingredients together
7:54
without cooking one of the other of the ingredients.
8:01
So we just kind of want to get this to a scalding point.
8:06
Now onions are nice.
8:08
And after they cooled, I took my scissors and I just went
8:13
through that and cut 'em.
8:15
So if you, when you cut your pie to eat it,
8:19
it wasn't a long,
8:22
you know, it would just cut easier this way.
8:25
So that's why I did it, but you don't have to do that, but.
8:32
Do I have that on?
8:33
Yes.
8:34
So when it gets hot,
8:43
I will temper the eggs
8:45
and I actually stuck the crust y'all
8:47
in the refrigerator to cool, because, you know, I said,
8:52
the crust would just crumble.
8:54
So I wanted to go ahead and let it get nice and cool.
8:59
And hopefully that will cause the butter to harden that's
9:04
in those cracker crumbs and form like a, a firm firm crust
9:10
because I don't want the crust to go everywhere
9:14
that it's not supposed to go to.
9:17
We're gonna finish up our onion pie and the milk is scalded.
9:23
So I'm going just slowly add a little bit
9:26
of that hot milk to my eggs,
9:32
bringing them to temperature nice and slow.
9:40
All right.
9:45
Doesn't look like scrambled eggs to me.
9:48
So I believe we're safe.
9:51
So now I'm gonna add them to the rest of the pot.
10:09
Okay.
10:11
Yay.
10:13
All right.
10:19
Now on our crust, I'm gonna put our onions.
10:31
(fork scraping on pan)
10:38
These vidalia onions that we get down here,
10:40
they make such a great onion pie.
10:47
And I tell you what, there's nothing better
10:49
than a baked onion either on top of charcoal
10:56
or in your oven or your air fryer.
10:59
Oh my goodness.
11:01
With, all right, let's see what goes next.
11:07
I can't remember if I need to put the cheese next.
11:10
Okay add crumble bacon and grated cheese.
11:14
It doesn't say 'cause I can't remember.
11:18
All right, so that was our bacon that we had.
11:21
This is gonna be delicious.
11:26
All right, now I'm gonna add our cheese.
11:37
I forgot to put my eggs in there.
11:42
Y'all I just forgot to put my eggs and my milk in there.
11:46
So I'm gonna take that cheese off and now I'm going slowly
11:56
add my egg custard mix
12:05
to my onions and my cheese
12:10
on top of that wonderful cheesy crust.
12:16
This is gonna work out good doing it this way, I think
12:20
I like that.
12:30
You know, that's what I love about cooking.
12:32
I think there is very few things that you can't can't fix.
12:51
And I've said this a million times,
12:52
the only thing I have found I can't fix
12:55
is when something gets scorched.
12:57
I can't fix that.
13:00
You have to just throw that out.
13:03
But look at this.
13:03
This is gonna cook up so good.
13:12
I'm gonna take that out
13:12
just cause I don't like the way he looks.
13:16
I'm funny about egg whites y'all.
13:19
Okay, so there we go.
13:20
No harm, no foul.
13:23
And I'm gonna put my cheese back on and spread
13:28
it around and we are gonna put this
13:31
back in the oven and we're gonna bake it
13:37
for about 45 more minutes.
13:42
Look at that.
13:43
How good does that look?
13:44
(Paula giggles)
13:47
In our test kitchen, this got rave reviews.
13:51
So I hope that if y'all try it
13:53
that you will like it as much as our test kitchen did.
14:01
So in the oven, I think 350.
14:06
Yeah, 350 for about 45 minutes.
14:10
So, but you'll wanna watch it
14:15
and just make sure all those eggs are set.
14:18
Who is ready to try a slice of bacon and onion pie?
14:27
Oops. We'll need a knife won't we?
14:30
It looks so good.
14:34
It's nice and set.
14:36
So I hope that our crust doesn't crumble
14:42
and I don't think it is Theresa.
14:47
- [Theresa] You worry for no reason.
14:49
- [Paula] Well always.
14:56
It ain't out yet Theresa.
14:57
- [Theresa] I know.
14:57
(Paula laughing)
15:02
- [Paula] You know how I show everybody
15:06
in the tin foil pie pans,
15:08
take your scissors and cut it.
15:10
Well, this is glass.
15:11
I can't do it with this.
15:13
So I'm hoping that it will incorporate.
15:16
- [Theresa] It looks like it's moving good.
15:17
- I believe it is.
15:18
- [Theresa] Look at that.
15:29
Ye of little faith.
15:30
- [Paula] Yes.
15:35
Mm. Look at that, y'all.
15:41
This would be good for a brunch or lunch or alongside
15:51
of a steak or barbecue chicken.
15:56
It it'd just be just a good side dish or a meal on its own.
15:59
You have this and a salad and that's a delicious meal.
16:07
Now we let this sit for 10 minutes
16:09
after we took it out the oven because it does need to,
16:18
Mm, it is so good.
16:23
It is so good.
16:32
I think he's gonna like this when y'all.
16:39
Uh oh, it's getting hot.
16:44
Mm.
16:54
I like the zing,
16:56
that the little cheese crackers does to it.
17:00
It definitely gives it a zing.
17:03
So, you know, you could substitute the bacon
17:11
with ham or even chicken, or how about some lump crab meat?
17:20
- [Theresa] Hmm.
17:20
- That would be pretty good, wouldn't it?
17:22
So y'all have fun playing with this recipe.
17:27
And look, it just came out so good.
17:32
And I was worried
17:33
that those crackers were gonna just crumble,
17:39
but they didn't.
17:42
So have fun with this one, y'all.
17:44
Love and best dishes to everybody out there.
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