Yield: 6 Servings
|½ cup||Chile pepper or green pepper; chopped|
|¼ cup||Onions; diced|
|1||Clove garlic; minced|
|¼ cup||Chopped tomatoes|
|1 pinch||White pepper|
|1 cup||Light cream or milk|
|¼ cup||Diced Swiss cheese|
|4 slices||Swiss cheese|
In 9-inch iron skillet over low heat, cook bacon until crisp; add next 8 ingredients & cook until onion begins to turn golden. In bowl, combine cream, eggs & diced cheese. Empty contents of skillet into bowl, mix & let stand a few minutes while broiler heats. Put entire mixture in skillet & cook 10 minutes on top of stove over low heat. Break center of pie so liquid is exposed. Place pan under broiler until top turns golden brown.
Remove & cover with cheese slices. Return to broiler a couple of minutes.
Carefully turn pan onto large platter & tap bottom so pie slips out. Cut into 6 or 8 wedges. Serve with lemon wedge & parsley, accompanied by cinnamon toast & serve with a light white wine.
LTC GEORGE J. RAUNAM
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .