Saturday Brunch on the Porch - Veggie & Bacon Pie

Greetings, I've missed all of you. Long time no see, right? I'm not sure how many of you are out there any more since I disappeared a few months ago. I will fill you in on the details as to what's been going on soon, but not today. Today I want to focus on one of my favorite things...food blogging! And also because I know what you really want to see here is food, not hear about all of my "stuff." When I awoke this morning, I decided that today would be the today I returned to my blog. After 5 years of blogging almost daily...not doing so for these last few months has seemed like an eternity. It's a beautiful bright and sunny day here in Atlanta but unseasonably warm and humid. At least we are past the ridiculous pollen counts in the thousands though!

I decided to make a Veggie & Bacon Pie for brunch this morning and to sit out on the screened porch with the fan going to enjoy the cool morning before it got too warm. I snapped a few photos and included the easy peasy recipe below. I used the veggies I had on hand; baby spinach, red bell peppers, and Vidalia onions but you can use whatever you've got on hand. Also, you can omit the bacon or add cooked crumbled sausage instead. Enjoy!

Porch life...

He's my assistant food photographer and never far away when there's food around!

Veggie & Bacon Pie

Ingredients:

2 tablespoons olive oil or butter
1/2 cup onion, chopped
1/2 red bell pepper, diced
8 ounces cooked and chopped fresh baby spinach
8 large eggs
1/2 cup milk or cream
1/4 cup finely grated Parmesan cheese
1/2 cup crumbled feta cheese
1/2 cup blanched almond flour
1/4 teaspoon salt, to taste (optional)
1/4 teaspoon freshly ground black pepper, or to taste
8 slices cooked crumbled bacon

Directions:

Preheat oven to 350 degrees F. Lightly grease or spray a 10" deep dish pie plate (I used a 9.5" fluted pie dish). 

In a non-stick skillet, saute onions and bell peppers in olive oil or butter over medium heat until softened; transfer to a small bowl and set aside. In the same skillet, saute spinach, just until wilted.  Drain and press as much liquid out of cooked spinach as possible; coarsely chop the spinach and set aside.

In a medium bowl, add eggs, cream, Parmesan, feta cheese, almond flour, and salt and pepper to taste. Beat egg mixture together. Add onions, peppers, spinach, and bacon; stir until evenly combined. Pour mixture into greased pie dish and bake for approximately 40 minutes, or until puffed and golden and eggs are set and cooked. If the center is still slightly jiggly, cook for an additional few minutes (the center usually puffs up when completely cooked). Let cool for approximately 5 minutes; cut into wedges and serve. Makes 6 servings.