Martha Stewart Living
Makes 6 servings
Unsalt butter for pie plate
1/2 pound thick slice bacon
1/4 cup sm. mushrooms quartered
1 red bell pepper diced
3 ounces soft goat cheese
1/2 cup parmesan cheese
1 tablespoon fresh thyme
5 lg. eggs
1 1/2 cups heavy cream
Salt and pepper
Heat oven to 32S". Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels- Pour off all but 2 tablespoons fat from skillet.
Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.
Beat eggs and cream in a large bowl, and season with salt and pepper. Pour the egg mixlure over bacon-vegetable mixture. Bake until the egg pie is set and deep golden brown, aboul 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.
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