This versatile dish is loaded with fresh veggies and crispy bacon. It makes a lovely breakfast casserole or even a hearty main dinner dish. If you prefer a lower fat dish, substitute no-fat evaporated milk and 2% shredded cheddar cheese. If you don’t happen to have some of the veggies, use substitutes in equal amounts, fresh mushrooms, fresh asparagus cut into 1/2″ pieces, bell peppers, etc all work wonderfully.
1 unbaked pastry shell (9 inches)
2 cups fresh baby spinach
1 cup chopped fresh broccoli
3/4 cup chopped red onion
1/2 c. diced bell peppers
2-1/2 teaspoons olive oil
4 eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 tsp Crushed Red Pepper Flakes
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6-8 bacon strips, cooked and chopped
1/2 cup crumbled tomato and basil feta cheese
In a large bowl, whisk the eggs, milk, rosemary, salt, pepper and crushed red pepper flakes together; Set aside.
Line un-pricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake an additional 5 minutes.
In the meantime, heat oil in a large skillet over medium heat, once hot, saute the spinach, bell peppers, broccoli and onion in oil until tender. Remove from heat.
Transfer the vegetables from the skillet into the raw egg mixture. If the vegetables seem “juicy”, use a slotted spoon. Stir in cheddar cheese and and chopped bacon.
Pour into crust. Sprinkle liberally with the tomato/basil feta cheese.
Cover edges with a pie crust guard or cover loosely with foil.
Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting. Yield: 4-6 servings
This one was really good and I’d have taken a better photo but when I went back to get one, it was GONE, the kids had gone back for seconds and thirds. What a way to get them to eat veggies!