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Bacon and Egg Pie

 

 

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 Don't Put All Your Eggs in One Basket
Don't Put All Your Eggs in One Basket
Campanelli, Pauline Eblé
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Bacon and Egg Pie

The Martha Stewart Living Cookbook
The Martha Stewart Living Cookbook

The Editors of Martha Stewart Living, 2000,
Crown Publishing Group

Serves 6

“This is an ideal dish to serve for a weekend brunch.”

Unsalted butter, for pie plate
8 ounces thickly sliced bacon
4 ounces small mushrooms,
wiped clean, quartered
1 red, yellow, or orange bell pepper,
seeds and ribs removed, 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
Kosher salt and freshly ground black pepper

1. Preheat the oven to 325 degrees F. Generously butter a 10-inch glass
pie plate. Cook the bacon in a large skillet until very crisp. Remove;
drain on paper towels. Pour off all but 2 tablespoons of the bacon fat
from the skillet.
2. Return the skillet to medium-high heat; add the mushrooms. Cook
until well browned, about 4 minutes. Remove from the skillet; spread
the mushrooms in the prepared pie plate. Crumble the bacon; arrange
over the mushrooms, along with the pepper, cheeses and thyme.
3. Beat the eggs and cream in a large bowl, and season with salt and
pepper. Pour the egg mixture over the bacon-vegetable mixture. Bake
until the egg pie is set and deep golden brown, about 1 hour. Remove
from the oven, and place on a wire rack for 10 minutes. Slice into
wedges and serve warm or at room temperature.
 

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