|Fine cracker crumbs||1 Cup (16 tbs) (26 Crackers)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Chopped onion||1 Cup (16 tbs)|
|Slightly beaten eggs||2|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Natural swiss cheese||8 Ounce, shredded|
|Shredded sharp process cheese||1⁄2 Cup (8 tbs)|
Combine cracker crumbs and butter; press onto bottom and sides of 8-inch pie plate.
Cook bacon till crisp; drain on paper towels; crumble.
Pour off all but 2 tablespoons bacon fat; add onion and cook till tender but not brown.
Combine crumbled bacon, onions, eggs, sour cream, salt, pepper, and Swiss cheese.
Pour into pie shell.
Sprinkle process cheese atop.
Bake in moderate oven (375°) for 25 to 30 minutes, or till knife inserted halfway between the center and edge of filling comes out clean.
Garnish with parsley and onion rings.
Let stand 5 to 10 minutes before cutting.