Mmm...Bacon Pie!

Around Christmastime, there was a potluck lunch at the theatre. Toni informed me, on rather short notice, that I needed to make an entree for the occasion...so I threw this one together and crossed my fingers. Turns out, it was one of the best things I have ever created out of thin air.

I call it "Quiche O'Brian," but thanks to the unique crust on top, everyone else likes to call it "bacon pie." It is not for the feint of heart.

Quiche O'Brian ("Bacon Pie")

10 raw strips of bacon
1 deep-dish pie shell, thawed
1/2 C. shredded cheddar cheese
2 cups frozen hash browns
1/2 C. diced onion
1/2 C. diced bell pepper
6 eggs
1/4 C. sour cream
1/2 t. garlic powder
1/2 t. salt
1/2 t. black pepper

Preheat oven to 250 degrees. Punch holes in the pie crust with a fork, and bake until lightly browned (about 10-15 minutes). Set aside to cool.

Increase oven temperature to 400 degrees. On a sheet of aluminum foil, weave the bacon together to form a lattice. (It should look like this.) Place in a cast iron skillet, and bake until done, about 6-10 minutes. Drain.

While still hot, place the baked, woven bacon on a stack of paper towels. Lay a couple more paper towels over it, and press flat. With a clean pair of scissors (and using a spare pie pan as a template), trim the edges of the woven bacon into a circle...this will be the famous "top crust" that earned the quiche its nickname. Crumble the trimmings, and set aside.

Reduce oven temperature to 250 degrees.

Sprinkle the cheddar cheese into the bottom of the pie crust. Combine the frozen hash browns, onions, bell peppers, and bacon crumbles, and layer them over the top of the cheese in the pie shell. Blend remaining ingredients together in a mixing bowl until smooth and well-scrambled, and pour over the vegetables. Finally, lay the woven bacon over the top, tucking it in at the edges.

Bake at 250 degrees for 30 minutes, then increase oven temperature to 325 degrees and cook an additioinal 20 minutes. Remove from the oven, and let stand for 5 minutes. Slice and serve with a tossed green salad and a glass of pinot noir.

-----

TIP: this recipe is delicious, but it is incredibly bad for you...almost every ingredient is something your doctor would advise you to eat less of. You can make it a little healthier by using turkey bacon, Egg Beaters, fat-free cheese, and fat-free sour cream. And don't skimp on the salad or wine.

But even so, I still wouldn't call this "health food." For the love of arteries, consume in moderation.