Swiss Cheese Bacon Pie
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Seasoned salt||1⁄2 Teaspoon|
|Vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Swiss cheese slices||8 Ounce|
|Bacon slices||9 , diced and fried until crisp|
|Eggs||4 , slightly beaten|
|Worcestershire sauce||1 Teaspoon|
|Light cream||2 Cup (32 tbs)|
|Butter||1 Tablespoon, melted|
|Flour||1 1⁄2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Poppy seed||1 Teaspoon|
Blend flour, garlic salt, seasoned salt, and paprika in a bowl.
Using a pastry blender or two knives, cut in shortening until pieces are size of small peas.
Sprinkle water over mixture, a small amount at a time; mix lightly with a fork after each addition.
Add only enough water to hold pastry together.
Roll out pastry and fit into a 9-inch pie pan; flute edge.
Cover pastry with overlapping slices of Swiss cheese and sprinkle evenly with bacon.
Combine in a bowl the eggs, Worcestershire sauce, cream, melted butter, and a mixture of the flour, mustard, celery salt, and basil; beat slightly to blend thoroughly.
Pour over bacon and cheese.
Bake at 350Â°F 45 minutes, or until custard is set and top is lightly browned.
Remove from oven.
Meanwhile, heat 1 tablespoon butter in a small skillet; add onion and cook until soft.
Top custard evenly with onion and poppy seed.
Cut into wedge-shaped pieces