Hometown Recipes: Crust-less Breakfast Pie
By Erin Walgamuth:
Good morning everyone! I hope you had a lovely Christmas holiday.
I am going to share a simple breakfast pie that I make for New Year’s Day morning. The wonderful thing about this pie is that you can make two of the components the day before you want to serve it, then put it all together in the morning and bake it. After the rushing around we all do this time of year it’s nice to have a delicious and simple dish to eat on the first morning of the New Year.
I have a confession to make; the prep time for this recipe is an approximate only. I am writing this on December 23rd and we have a house full of family, so the interruptions have been many (and that’s putting it mildly). The phone has rung five times, family members have come and gone in and out of the kitchen, the dog needed to be fed and I have been asked at least twenty questions! So, please forgive me as I wrote down my start time three times then had to give up!
I hope you enjoy this dish. Happy New Year to all, Erin
Crust-less Breakfast Pie
You will need
9 inch glass pie plate
12” sauté pan
Medium glass bowl
Pre-heat oven to 350 degrees
Prep time approximately 25 minutes
Cook time 18-20 minutes
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4 pieces of your favorite bacon (I used Trader Joe’s Apple Smoked Bacon, yum!) cooked until crisp, drained, cooled and coarsely chopped
2 medium shallots finely minced. You will have approximately 3 tablespoons
1 clove of garlic, finely minced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried dill
10 large eggs
¼ cup of shredded parmesan cheese
¼ cup of finely shredded cheese. I used a combination of Colby and Jack cheese
¼ teaspoon salt
¼ teaspoon ground pepper
Note-If you would like to prepare ahead you can make the bacon and store it in a food container in the refrigerator the day before you wish to serve the pie. You can also make the shallot mixture and store in a food container in the refrigerator the day before as well.
Lightly spray pie plate with spray release and set aside.
Fry the bacon until crisp. Place cooked bacon on a plate covered in clean paper towel, let drain and cool. Pour off bacon grease, but leave enough to coat the bottom of the pan.
When bacon is cold coarsely chop and set aside.
Return pan to stove top and turn heat to medium-low. Add garlic, shallot and herbs. Sautee shallot mixture for about 4 minutes, or until shallots soften a bit. Remove pan from heat and let rest.
Put the eggs in a medium glass bowl and whisk until well combined. Add cheeses, salt and pepper and whisk well to combine. Add shallot mixture and whisk well to combine.
Pour egg mixture into the prepared glass pie plate. Sprinkle chopped bacon over the top of the egg mixture. Bake in pre-heated oven for 18-20 minutes or until lightly golden around edges and just set in the middle. Remove breakfast pie from oven and let cool for 5 minutes. Cut into wedges and serve.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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