Egg pie

Yield: 6 Servings

Measure Ingredient
4 slices Bacon
½ cup Chile pepper or green pepper; chopped
¼ cup Onions; diced
1 Clove garlic; minced
¼ cup Chopped tomatoes
½ tablespoon Chives
2 tablespoons Butter
1 pinch White pepper
½ teaspoon Salt
1 cup Light cream or milk
¼ cup Diced Swiss cheese
6 Eggs
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, .

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