Ready in: 25-30 minutes
- 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
Bake pie shell as directed in oven. Set aside and let cool.
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.
In a frying pan heat a little oil. Cook the 6 half slices of bacon and remove.
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.
Preheat oven to 350 degrees F.
Sprinkle the bottom of the pastry shell with the grated cheddar cheese.
. Add the vegetable and bacon mixture. Pour the egg mixture on top. Arrange the remaining bacon slices on top.
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.