Breakfast Pie
- Preparing Time: 40 minutes
- Total Time: 50 minutes
- Served Person: 6
- 3/4 teaspoon salt
- 4 large eggs
- 2 cups whole milk
- 1/4 teaspoon freshly ground pepper
- 3 green onions sliced
- 1 pillsbury refrigerated pie crust
- 1 cup savory cheese shredded (gouda or cheddar)
- 3 slices thick cut bacon cooked and crumbled
- 2 cups cooked diced potatoes drained, or frozen hash browns, thawed and drained
- 10 slices thick cut bacon
- maple syrup for brushing
- Carbohydrate 1.98587625 g
- Cholesterol 324.27 mg
- Fat 34.2987241666667 g
- Fiber 0.220395826180776 g
- Protein 15.8991104166667 g
- Saturated Fat 11.3547008333333 g
- Serving Size 1 1 Serving (145g)
- Sodium 603.9955 mg
- Sugar 1.76548042381922 g
- Trans Fat 4.16687916666666 g
- Calories 382 calories
Preheat oven to 350 degrees. Whisk eggs, milk, salt and pepper together in a large mixing bowl. Add the cheese, potatoes, green onions, and crumbled bacon and stir to combine. Lay the pie crust in the bottom of a 9 inch pie dish. 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 450 degrees. Weave the bacon into a lattice on top of the pie. Brush each strip of bacon with maple syrup. Cover the edges of the pie with aluminum foil to prevent burning. Note: The bacon will shrink a lot, so it is 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 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.)
