5 eggs, beaten
1 3/4 cups Half n Half (or milk)
2 green onions, thinly sliced
1/4 cup green and/or red bell peppers
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of ground nutmeg
3/4 cup finely chopped cooked bacon
1 1/2 cups shredded Swiss, Monterey Jack, Parmesan, Provolone or Cheddar cheese
Whisk together the eggs and Half n Half. Add onions, peppers, salt, pepper and nutmeg. Whisk again. Lightly oil an 9" X 9" baking dish or 9" pie plate. Sprinkle cooked bacon and cheese on bottom of baking dish and pour egg mixture over top. Sprinkle a dash of nutmeg on top. Bake in a 325 degree oven for 40 to 45 minutes. Let stand 10 minutes before slicing.
This recipe is a basic quiche or egg pie starter - easy to add most anything that you like. No meat and more veggies or change the meat to ground country ham or chopped ham or sausage. Just remember to finely chop the ingredients so when it's sliced, it won't fall apart. I like to sauté sweet Vidalia onions now that they are in season instead of green onions and then add the peppers and/or mushrooms.....all finely chopped.
I also put a few drops of olive oil in the baking dish and use a paper towel to rub it around the sides and bottom of the pan. This makes cutting and serving easy.
If you are wanting to cut the carbs from your diet, this is a great recipe to do just that. It's tasty hot or room temp. I've even eaten it cold and it's not bad. The nutmeg always adds a nice flavor to the eggs.
This recipe is shared May 4-8, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR
and AM 1320 WNGO. Ro's recipes
are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: http://www.banksmarket.com
