Recipe Ingredients
- 1 9" unbaked pie crust
- 2 Tbsp. butter
- 1/3 c. finely chopped onion
- 3 Tbsp. finely diced red and green bell peppers
- 1/2 c. diced mushrooms
- 3 large eggs
- 1 c. Daisy® Sour Cream
- 5 slices crisp, crumbled bacon
- 1 1/2 c. grated Swiss cheese
- 1 c. grated mild cheddar cheese
- 1 dash salt & pepper
Recipe Directions
Poke holes on the inside of pie crust with fork. Line inside of pie crust with foil and bake at 450 degrees for 8 minutes. Remove foil and bake additional 5 minutes or until crust is set and dry. Remove and reduce oven to 350 degrees. Sauté the onions, peppers, and mushrooms in butter until softened. Combine the vegetables with remaining ingredients and pour mixture into pie crust. Bake at 350 degrees for 40 minutes or until center is set. Let stand for 10 minutes before cutting. Top each slice with a dollop of Daisy® Sour Cream.
A very nice way to use up ingredients, especially if there’s a frozen pie crust lurking in the freezer!
I love the use of the sour cream as opposed to half and half. I didn’t have Swiss cheese, so just tore up a bunch of Havarti slices to go with the cheddar. I also folded in my own chopped chives. I added more bacon and cheese as I didn’t have any veggies on hand that the recipe called for, but broccoli would have worked. Red onion is nicer than yellow.
This is a forgiving recipe so play around with it. Smoked salmon next time for a special brunch.
The only trick was the pie crust – it cracked when I tried poking holes (it was frozen) and then I wasn’t sure if I was supposed to remove the crust from the foil plate and put in it a pie or quiche dish. The inside foil also wrapped under the crust after I removed it – this what a bit fiddly. Anyway, the poured mixture set nicely and cut beautifully! Had grapes and fresh tomatoes to go with it.