Mile High Treasure Pie
|Bacon slices||10 , diced|
|Cooked long grain and wild rice||1 Cup (16 tbs)|
|9 inch unbaked pastry shell||1 (With 2-Inch-High Fluted Edge)|
|Tomato||1 Large, sliced|
|Green pepper||1 Medium, cut into thin strips|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded process american cheese||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic salt||To Taste|
|Paprika||To Taste (For Garnish)|
Preheat oven to 350°F (177°C).
Saute* bacon until lightly browned, stirring often.
Drain on paper toweling.
Spoon cooked rice over bottom of pastry shell.
Arrange tomato slices, green pepper, 1/2 of the bacon and shredded cheeses in 1 layer each.
Top with remaining bacon.
Beat egg yolks; stir in sour cream, flour and Parmesan cheese.
Beat whites until they hold soft peaks.
Carefully fold egg whites into egg-yolk mixture.
Pour over bacon layer.
Sprinkle with garlic salt and paprika.
Bake until table knife inserted in center comes out clean, 40 to 45 minutes.