Pastry for 1- 9" unbaked pie crust
1 1/2 cups (6 oz) grated cheese 1/2 small onion, diced & lightly sautéed
8 slices of cooked crumbled bacon or ham pieces
1 cup heavy cream
1/2 cup milk
1/2 tsp non-iodized salt
~ You can also add cooked veggies, as diet allows.
Sprinkle cheese, onion & bacon into pastry lined pie pan. Beat remaining ingredients together and pour over cheese. Bake in preheated 375°F oven for 45 minutes, or until firm and browned. Cut into wedges and serve hot. Makes about 6 servings. Can freeze for up to six months. Freezing individual wedges are ideal. When needed take out about 30 minutes to bring to room temperature or move to the fridge the night before. Best reheated in a toaster oven so the crust doesn't get soggy. On busy nights this makes a great brinner (breakfast for dinner).
*This recipe is corn-lite. We used a mixture of Cabot cheese - mild & smooth sharp. To our knowledge Cabot's is gluten & corn free. We used Applegate Farms uncured bacon and Organic Valley whole milk & heavy cream. The heavy cream has carrageen added so if not tolerated can substitute more milk.
Update: We've recently found out that Cabot's & Applegate Farms are corny. The Organic Valley whole milk with NO additives is supposed to still be corn-free, but not available in many areas anymore.