Egg And Goat Cheese Pie

Filed under: Eggs - Cheese & Eggs, Main Dish - Casseroles.

"This is a guaranteed clean-plate breakfast for guests who like the ingredients! Most guests are very satisfied with one slice, but there are a few who can't resist the flavor and ask for seeconds! For 'foodies'"

1/2 Ib. thick-sliced bacon (or turkey bacon worksl)
1/4 lb. small mushrooms, quartered
1 red, yellow, or orange bell pepper, diced
3 oz. soft goat cheese or container of crumbled goat cheese
1/2 cup Parmesan cheese
1 Tbsp thyme leaves (use fresh for garnish)
5 large eggs
1/2 cups heavy cream
coarse salt and freshly ground pepper

Preheat oven to 325 degrees F. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in large skillet until very crisp. (May substitute pre-cooked bacon instead.) If cooking bacon, drain off all but 2 tablespoons of fat to use for sautéing mushrooms. If using pre-cooked bacon, use a little olive oil instead to sauté mushrooms. Sauté mushrooms about 4 minutes.

Spread mushrooms in bottom of prepared pie plate. Crumble bacon and arrange over mushrooms, along with pepper, cheeses, and thyme.

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 oven, and place on wire rack for 10 minutes. Slice into wedges and serve.

Tip: Excellent with a side of glazed cinnamon apples.

Recipe Summary:
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes

Other recipes by Maury Place at Monument:
Very Berry Scones
Mint-topped Broiled Oranges
Pumpkin Smoothies
Easter Eggs And Bacon Basket
Maury Place Easter Chocolate Nut Smoothie
Stuffed French Toast

Recipe Provided By:
Maury Place at Monument
Richmond, VA

Richmond Bed and Breakfast Inns