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Man pie from friend Carol Vanover

Carol and I have been friends since 3rd grade. When she says something is good, you can bet it is. Here’s her latest creation for husband Tom.
“I made a quiche today for supper, and Tom devoured it, and thought you should know about it!!!  He wants you to know that ‘real men’ do eat quiche!  What I made is traditional quiche Lorraine, with a combination of several different versions taken from my recipe book.”

1 frozen deep dish pie crust
1 tsp. Dijon mustard (optional) and I use more than a tsp.!
8 slices bacon, cut into 1″ pieces (6 pieces if you are using thick cut bacon)
1/2 cup chopped medium onion
3 large eggs
1 cup light cream, heavy cream, or half and half (I use fat-free half and half)
1/2 to 1 cup shredded mozzarella cheese
1/2 to 1 cup shredded cheddar cheese
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
pinch of grated fresh nutmeg
pinch of ground red pepper (optional)

Bake pie shell according to directions.

Preheat oven to 350 degrees F.  Lightly brush the tart shell with the Dijon, if using.
Cook the bacon in a medium skillet over medium heat until golden brown and almost crisp.  Remove with a slotted spoon and drain on paper towels.
Saute the chopped onion in the bacon drippings until soft.  Remove with slotted spoon and drain on paper towels.
In a medium bowl, whisk together the eggs, cream, salt, black pepper, nutmeg, and red pepper, if using.  Arrange the bacon in the pie crust.
Arrange the shredded mozzarella and cheddar over the pie shell, reserving a bit for topping.
Top the cheeses with the bacon and onion.  Pour in the egg mixture.  Sprinkle with ~2 to 3 tbl. of the shredded cheeses.
Place on baking sheet and bake until slightly puffy and knife tip inserted near the center comes out clean, 30-40 minutes.*
Let stand about 10 minutes before cutting/serving.
* My first experience with this took closer to 50 minutes at this temperature.  Since then, I’ve been using 350 degrees, convection baking, and it takes about 40-45 minutes using that setting.

The recipe says it makes 8 servings, but that is skimpy.  We eat a quarter of the pie each, at 2 sittings.  Realistically it’s less than 8 servings.

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