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Entree: Bacon & Egg Pie

Source of Recipe

marthastewart.com


List of Ingredients

Serves 6


Unsalted butter, for pie plate
1/2 pound , thick-sliced bacon
1/4 pound small mushrooms, quartered
1 red, yellow, or orange bell pepper, diced
3 ounces soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
5 large eggs
1 1/2 cups heavy cream
Coarse salt and freshly ground pepper




Recipe

1. Heat oven to 325°. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.

2. Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.

3. Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.

SERVES 6