Sunday Brunch: Bacon And Egg Pie Recipe

• Unsalted butter, for pie plate
• 8 ounces thickly sliced bacon
• 4 ounces small mushrooms, wiped clean, quarted
• 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 325u0b0F. 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 a 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.

butter, bacon, mushrooms, red, goat cheese, parmesan cheese, thyme, eggs, heavy cream, kosher salt

Taken from www.seriouseats.com/recipes/2008/01/cook-the-book-bacon-and-egg-pie-recipe.html (may not work)