Maury Place at Monument

Maury Place at Monument Egg and Goat Cheese Pie: Breakfast-Brunch

Servings: 6

Prep time:1.5 hours

Ingredients:

• 

  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

Step 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.

Step 2:

Spread mushrooms in bottom of prepared pie plate. Crumble bacon and arrange over mushrooms, along with pepper, cheeses, and thyme.

Step 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.

Step 4:

Tip: Excellent with a side of glazed cinnamon apples.