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Veggie & Bacon Pie
2 tablespoons olive oil or butter
1/2 cup onion, chopped
1/2 red bell pepper, diced
8 ounces cooked and chopped fresh baby spinach
8 large eggs
1/2 cup milk or cream
1/4 cup finely grated Parmesan cheese
1/2 cup crumbled feta cheese
1/2 cup blanched almond flour
1/4 teaspoon salt, to taste (optional)
1/4 teaspoon freshly ground black pepper, or to taste
8 slices cooked crumbled bacon
Preheat oven to 350 degrees F. Lightly grease or spray a 10" deep dish pie plate (I used a 9.5" fluted pie dish).
In a non-stick skillet, saute onions and bell peppers in olive oil or butter over medium heat until softened; transfer to a small bowl and set aside. In the same skillet, saute spinach, just until wilted. Drain and press as much liquid out of cooked spinach as possible; coarsely chop the spinach and set aside.
In a medium bowl, add eggs, cream, Parmesan, feta cheese, almond flour, and salt and pepper to taste. Beat egg mixture together. Add onions, peppers, spinach, and bacon; stir until evenly combined. Pour mixture into greased pie dish and bake for approximately 40 minutes, or until puffed and golden and eggs are set and cooked. If the center is still slightly jiggly, cook for an additional few minutes (the center usually puffs up when completely cooked). Let cool for approximately 5 minutes; cut into wedges and serve. Makes 6 servings.