Egg pie
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .