Ready in: 25-30 minutes

Serves: 4

Complexity:  Medium


  • 1 refrigerated pie crust, 8 or 9 inch
  • 4 – 5 eggs
  • ½ cup evaporated milk
  • Salt and black pepper
  • 1 tsp chopped fresh parsley
  • 6 slices bacon
  • ½ onion, diced
  • ½ cup sweet peppers, diced
  • ½ cup chopped tomatoes
  • ½ cup sliced mushrooms, preferably fresh
  • ½ tsp red pepper flakes
  • 1 cup grated cheddar cheese


  1. Bake pie shell as directed in oven. Set aside and let cool.

  2. In a bowl beat eggs with salt and pepper. Add milk and parsley. Mix and set aside. Chop 3 slices of bacon into small pieces. Cut the remaining 3 in half, to get 6 slices.

  3. In a frying pan heat a little oil. Cook the 6 half slices of bacon and remove.

  4. Add the chopped bacon to the remaining oil in the pan. Add onions, peppers and mushrooms. Allow to cook for a few minutes. Add tomatoes. Season with salt and pepper. Add red pepper flakes. Cook for a few more minutes. Remove from heat.

  5. Preheat oven to 350 degrees F.

  6. Sprinkle the bottom of the pastry shell with the grated cheddar cheese.

  7. . Add the vegetable and bacon mixture. Pour the egg mixture on top. Arrange the remaining bacon slices on top.

  8. Bake in preheated oven for 25 – 30 minutes. Insert a knife in the center to test for doneness. The knife should come out clean. Let rest for 5 minutes before serving.

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