Bacon and Egg Pie

This is a creamy version of a frittata, full of good things like yellow pepper, mushrooms, and creamy goat cheese.

  • Servings: 6
Bacon and Egg Pie

Source: Martha Stewart Living, May 2000


  • Unsalted butter, for pie plate
  • 1/2 pound thick-sliced bacon
  • 1/4 pound small mushrooms, quartered
  • 1 red, yellow, or orange bell pepper, diced
  • 3 ounces soft goat cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh thyme leaves
  • 5 large eggs
  • 1 1/2 cups heavy cream
  • Coarse salt and freshly ground pepper


  1. Heat oven to 325 degrees. Have ready a generously buttered 10-inch glass pie plate. Cook bacon in a large skillet until very crisp. Remove; drain on paper towels. Pour off all but 2 tablespoons fat from skillet.

  2. Return skillet to medium-high heat; add mushrooms. Cook until well browned, about 4 minutes. Remove from skillet; spread mushrooms in prepared pie plate. Crumble bacon; arrange over mushrooms, along with pepper, cheeses, and thyme.

  3. Beat eggs and cream in a large bowl, and season with salt and pepper. Pour egg mixture over bacon-vegetable mixture. Bake until egg pie is set and deep golden brown, about 1 hour. Remove from the oven, and place on wire rack for 10 minutes. Slice into wedges, and serve.


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