• Cooking Time 35 to 40 minutes
  • Makes 6 servings


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  • 1 unbaked 9-inch (23 cm) frozen deep-dish pie shell
  • 4 slices bacon, chopped
  • 1 small onion, chopped
  • 1 1/2 cups shredded Swiss cheese
  • 1 tbsp Robin Hood® All-Purpose Flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/4 cups Carnation® 2% Evaporated Partly Skimmed Milk

Serving Size: 6 servings


Serving Size: 6 servings

  • Preheat oven to 375°F (190°C). Place pie shell on baking sheet; bake 10 minutes; let cool. Cook bacon in skillet over medium-high heat until crisp; drain and set aside. Discard all but 1 tbsp (15 ml) fat from skillet. Add onion; cook 2 minutes or until softened.
  • Combine bacon, onion, cheese, flour and salt in bowl; spread evenly over pie shell. Stir together eggs and evaporated milk in another bowl; pour over cheese mixture. Bake 25 to 30 minutes or until slightly puffed and knife inserted in centre comes out clean. Let stand 5 minutes before serving.


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