Yields: 6 to 8 servings
This is a versatile dish that reheats well—it’s convenient and can be used for any meal. You can also add any number of ingredients that sound good to you, such as mushrooms and spinach, which are two of our favorites.
Prep time: 40 minutes
Cooking time: 1 hour (maybe a little longer–center should be firm and top should be browned)
Total time: 2 hours (20 minutes to cool)
1 9-in unbaked (but not frozen) pie crust
8 slices bacon, diced or 1/2 cup diced fully-cooked ham or cooked shrimp
3 beaten eggs
1 1/2 cups milk
1 Tablespoon all-purpose flour
1/4 teaspoon salt
Dash ground nutmeg
1 1/2 cups shredded Swiss cheese
1/2 cup shredded Monterey Jack or Cheddar cheese
1. Bake unpricked pie crust in 450° oven for 10 to 12 minutes or until pastry is nearly done. Remove from oven and reduce temperature to 325°. (Pastry shell should still be hot when filling is added–do not partially bake pastry shell ahead of time.)
2. In skillet, cook the bacon until crisp and then drain. In bowl, thoroughly stir together the eggs, milk, flour, salt, and nutmeg. Stir in the bacon and cheeses, and mix well.
3. Pour mixture into warm pastry shell. Cover the edge of the crust with foil to prevent overbrowning. Bake in 325° oven for 35 to 40 minutes. Remove foil and bake another 10 to 15 minutes or until knife that is inserted just off center comes out clean.
4. Let stand 5 to 10 minutes before serving.