Indulge yourself with an old-fashioned bacon-and-egg breakfast with this easy pie recipe.
Pillsbury Refrigerated Pie Crust
2 cups whole milk
4 large eggs
3 green onions, sliced
1 cup shredded savory cheese (Gouda or cheddar)
3 slices thick cut bacon, cooked and crumbled
2 cups frozen hash browns, thawed and drained
3/4 tsp salt
1/4 tsp freshly ground black pepper
10 slices thick cut bacon
Maple syrup for brushing
Pre-heat oven to 350F.
Whisk the eggs, milk, salt and pepper together in a large bowl. Add the cheese, hash browns, green onions, and crumbled bacon, stir to combine.
Lay the pie crust in the bottom of a 9” pie plate. Pour the egg mixture into the pie pan. Bake for 35-40 minutes or until the quiche is firm enough to lay the bacon on. Remove the pie and increase the temperature to 450F. Weave the bacon into a lattice on top of the pie. Brush each strip of bacon with the maple syrup. Cover the edges of the pie with aluminim foil to prevent burning.
NOTE: The bacon will shrink a lot, so its fine that the bacon is hanging over the sides. Return the pie to the oven and bake for 10-15 minutes or until the bacon is done. Tip pie dish carefully to drain any bacon grease. (If you like extra crispy bacon you could put the pie under the broiler for a couple of minutes, or until the bacon has reached your preferred doneness. )
Let the pie sit for 5 minutes before serving.
Submitted by Nelly Enns