Maury Place at Monument Egg and Goat Cheese Pie

Cook time: 1.5 hours
Servings: 6


  • unsalted butter for pie plate
  • 1/2 lb thick-sliced bacon (or turkey bacon works!)
  • 1/4 lb small mushrooms, quartered
  • 1 red, yellow, or orange bell pepper, diced
  • 3 oz soft goat cheese or container of crumbled goat cheese
  • 1/2 cup Parmesan cheese
  • 1 teaspoon thyme leaves (use fresh for garnish)
  • 5 large eggs
  • 1 1/2 cups heavy cream
  • coarse salt and freshly ground pepper

  1. Preheat oven to 325° F. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in large skillet until very crisp. (May substitute pre-cooked bacon instead.) If cooking bacon, drain off all but 2 tablespoons of fat to use for sautéing mushrooms. If using pre-cooked bacon, use a little olive oil instead to sauté mushrooms. Sauté mushrooms about 4 minutes.
  2. Spread mushrooms in bottom of prepared pie plate. Crumble bacon and arrange over mushrooms, along with pepper, cheeses, and thyme.
  3. Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from oven, and place on wire rack for 10 minutes. Slice into wedges and serve.
  4. Tip: Excellent with a side of glazed cinnamon apples.

Maury Place at Monument


  • Nightly Rate $209 - $309
  • Reviews (66) 4.9
  • Rooms 4
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-8043532717