Ingredients:
1 uncooked 9-inch pie shells
1 cup zucchini, coarsely chopped
1/2 cup green bell peppers, diced
1/2 cup red bell peppers, diced
4 -5 slices bacon, cut into 3/4-inch pieces
1 small chopped onions
1 cup shredded cheddar cheese
4 eggs
1 cup evaporated milk
1 tablespoon coarse grain mustard
2 tablespoons flour
parsley or red pepper flakes, to garnish ( to garnish)
Directions:
Precook piecrust in preheated 350-degree oven (prevents soggy crust).
In a large skillet, fry the bacon pieces until they are crisp.
Set bacon aside to drain on paper towel, but do not discard bacon drippings.
Saute the onions, zucchini and peppers in the bacon drippings.
Drain the vegetables well and put them in the precooked crust followed by cheese.
Blend eggs, mustard, flour, and evaporated milk and pour the mixture into piecrust over other ingredients.
Bake at 350 degrees for 50 minutes.
After about 35 minutes of baking time, spread the cooked bacon pieces over the pie and sprinkle some more shredded cheese on top.
Pie is cooked when knife comes out clean when inserted in pie.
Let set for 5 minutes or so before cutting.
Garnish as desired and serve hot, warm, or cold.
Servings: Serve
Time preparation: 20 min.
Time total: 85 min.