This is basically one big scrambled egg. If you are avoiding
wheat, try a crust of shredded russet potatoes.
Pie crust for a 9-in. pie plate
4 slices bacon, cooked and diced
4 oz. cheddar cheese, grated
2 green onions, minced
2 large eggs + 2 egg yolks
1 cup whole milk
1 cup heavy cream
½ tsp. table salt
½ tsp. ground pepper
Line a 9-inch pie plate with your favorite pie crust and bake, if necessary. Once your crust is ready, distribute the bacon, cheddar, and green onions evenly over the bottom.
Set aside and preheat oven to 375°.
In a mixing bowl, whisk together eggs, egg yolks, whole milk, heavy cream, salt, and pepper until combined. Carefully pour the egg mixture over the bacon, cheddar, and onions, until the filling is within ½ inch of the top. Carefully place into the oven and bake for 35–40 minutes — until the center no longer jiggles and a knife comes out of the center cleanly. Allow to cool, but serve while warm with a small salad.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.