Saturday, May 20, 2017

Saturday Brunch on the Porch - Veggie & Bacon Pie

Greetings, I've missed all of you. Long time no see, right? I'm not sure how many of you are out there any more since I disappeared a few months ago. I will fill you in on the details as to what's been going on soon, but not today. Today I want to focus on one of my favorite things...food blogging! And also because I know what you really want to see here is food, not hear about all of my "stuff." When I awoke this morning, I decided that today would be the today I returned to my blog. After 5 years of blogging almost daily...not doing so for these last few months has seemed like an eternity. It's a beautiful bright and sunny day here in Atlanta but unseasonably warm and humid. At least we are past the ridiculous pollen counts in the thousands though!

I decided to make a Veggie & Bacon Pie for brunch this morning and to sit out on the screened porch with the fan going to enjoy the cool morning before it got too warm. I snapped a few photos and included the easy peasy recipe below. I used the veggies I had on hand; baby spinach, red bell peppers, and Vidalia onions but you can use whatever you've got on hand. Also, you can omit the bacon or add cooked crumbled sausage instead. Enjoy!



Porch life...



He's my assistant food photographer and never far away when there's food around!

Veggie & Bacon Pie

Ingredients:


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

Directions:


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.


        

17 comments:

Keto gal said...

Welcome back you've been missed

Vicki said...

Very, VERY happy to see you back and I can't wait to try this!

Unknown said...

Welcome back! I have missed you!! I love your recipes, especially your Greek Spinach Quiche and your Beef Cabbage Crockpot soup. Looking forward to making many more of your recipes as time permits. ☺

Kath said...

I'm here and glad to see you're back! You're veggie and bacon pie looks terrific. I pinned it for future reference.

Paulette Silkey said...

sooo glad to see this......I've definitely missed you!!!

MemoryKeeper said...

Welcome back!!!

mreedks said...

Hi, Ayla. Welcome back! Does the almond flour form a kind of crust, like your crustless Greek Spinach Feta Pie? That's one of my favorites and this will be, too.

Stephanie KL said...

Hi, it's good to hear from you. Thanks for stopping by and bringing a quiche with you. I love a quiche and there's never a problem of what to throw into it. It's sort of an "everything but the kitchen sink" deal. Whatever you put in is never wrong. Just love it and welcome back!

Anonymous said...

I just went to your blog to look up an old recipe of yours and saw your new post! So glad to see it!!!

Peg said...

Holy cow! I've been thinking so much about you and wondering how you are! Your absence has been noticed. While I don't want to pry I just hope you are doing well.

Hugs,

Peg

Charlotte Moore said...

Wow!! What a surprise to see you had a recipe. I am sure lots of others will be glad for you to be back.

CyberSis said...

Hi GGC,

I'm still out here -- great to hear from you! We've been continuing to enjoy so many of your wonderful recipes during your hiatus. In fact, just yesterday it was your Slow Cooker Chicken Cacciatore. Simply scrumptious! I tweaked a bit this time by using homemade pizza sauce & simmering the assembled dish gently on the stove for an hour instead of using the CrockPot. It worked great that way, too. Love it! The Veggie & Bacon pie looks just as inviting.

Your assistant sure is looking mighty perky! :-)

I'm glad you were able to take some much needed time off. Hope you're doing well and hope your hubby is getting along well with his PT.

Sami said...

I'd wondered what had happened to you, welcome back!
Looking forward to your recipes.

HoneySue said...

Welcome back! I always enjoy your pictures and recipes..I'm in Tucson, AZ and I love seeing greener areas from bloggers in other parts of the country. Thanks for sharing.

unter der laterne said...

Ayla, welcome back ! I do not know what I missed more *YOU* or your recipes. probably YOU ! Although there were many months where I was unable to visit your page ! Life is so unpredictable ! I do not want to get gloomy(is that a word ?) now . So Let's celebrate our better days ! I missed you ! Greetings and good wishes to your husband , your Barbara from California.

Gourmet Girl Cooks said...

Hi mreedks. Yes it does! Thanks.

Gourmet Girl Cooks said...

Thanks so much to all of you. Your welcoming words mean more to me than you know. I have missed you and missed sharing my recipes and my regular chats about my day with you. ❤️