A colourful savoury pie filled with bacon, eggs and veggies, with a crunchy topping. What a great make ahead meal for brunch, lunch,picnic or buffet meal.
|1||prepared pie crust|
|2 tbsp||extra virgin olive oil|
|5||slices smoked Maple Leaf Bacon, chopped|
|2 cup||frozen spinach, thawed|
|3||garlic cloves, chopped|
|1 tsp||chili flakes|
|4||extra lg. eggs|
|1 1/2 cup||ricotta|
|1 tsp||each salt and black pepper|
|2 Pkg||grated parmesan cheese|
|1||Topping Recipe Below|
|2 tbsp||seasoned breadcrumbs|
|1 tbsp||grated parmesan cheese|
In a large skillet heat oil on med. high heat. Add garlic and pepper flakes, cook until golden in colour.
Add the bacon and cook until browned but not crisp. Add the spinach, salt, pepper and stir, cooking for 5 minutes. Remove from burner and allow to cool to room temperature, while preparing other filling ingredients.
In a med. size bowl using a fork, blend eggs, ricotta and parmesan. Scrape this mixture into the pan with the greens and stir to mix together thoroughly. Taste for seasoning.
Pour this mixture into the prepared pie shell and sprinkle the topping over the filling evenly.
*At this point the pie can be frozen without cooking or filling can be make a day ahead and stored in refrigerator before pouring into unbaked pie shell*
Bake in a preheated 350F for 35-45 min until crust is golden and center does not jiggle.
Allow to rest 5-10min before cutting into wedges.
Serves 6-8 people.
What a great way to get the family to eat their veggies
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