Savory Smoked Bacon, Corn, & Fontina Pie
- 2 store-bought pie crusts
- 6 oz smoked bacon, chopped
- 1 cup red onion, diced
- 2 garlic cloves, minced
- 1/2 cup green bell pepper, chopped
- 1 cup frozen corn, thawed
- 1/2 cup green onions, chopped
- 1 cup half-and-half
- 4 large eggs
- 1/2 tsp hot sauce
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup Fontina cheese, coarsely grated
- Preheat the oven to 350°F.
- Roll out the pie dough on a lightly floured surface until it's thin enough to cover an 8'' x 8'' nonstick baker. Press the dough on the bottom, sides, and corners of the dish and pinch along the top. Place a piece of parchment paper over the dough, covering it completely. Use a bag of dried beans or rice to weigh down the paper (and dough) and bake for 15 minutes, or until lightly browned. Remove the parchment and beans and bake for an additional 15 minutes. Set the crust aside.
- Fry the bacon in a large skillet over medium-high heat. Once crisp, set it aside on several paper towels. Drain all but 2 Tbsp of the grease. Return the skillet to the stove and sauté the onion, garlic, and pepper for 3-4 minutes. Add the corn and green onions and cook for 2 additional minutes.
- Combine the half-and-half, eggs, hot sauce, oregano, salt, and pepper in a mixing bowl and set aside. Sprinkle the cheese onto the crust, followed by the bacon and sautéed vegetables. Pour the egg mixture on top.
- Bake for 75 minutes, or until the center is set. Allow the pie to cool for at least 20 minutes. Cut into small squares and serve as an appetizer.