Recipes and Tips for making Pie.
This crustless pie is wonderful to serve to overnight guests, because you assemble it the night before
- 8 bacon strips, diced
- ¼ cup crushed cornflakes
- 5 eggs, lightly beaten
- ½ cup milk
- ½ cup small curd cottage cheese
- 1 ½ cups shredded Cheddar cheese
- 1 green onion, sliced
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 ½ cups frozen cubed hash brown potatoes
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
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