The Painted Apron

Recipe Box, Breakfast for Dinner Pie

Posted by the Painted Apron on August 24, 2015 · 7 Comments 

Sometimes my recipe bucket list takes me in crazy directions…this dish was inspired by an appetizer that sounded so tempting on the August Paint Bucket called Gruyere, Mushroom and Caramelized Onion Bites

Mmmmmm….but I needed something for dinner…why not make it into a pie?

And add some asparagus and bacon!

When I make quiche or savory pies, I like to spread a layer of mayonnaise or mustard [or anything similar that goes with the flavors being used] on the bottom of the crust to prevent it from becoming soggy

Put a nice fat layer of bacon on top of the onions and mushrooms

Top with tender crisp asparagus

Beat 4 eggs with 1 cup milk, a dash of ground mustard, salt and pepper

Cover asparagus with Gruyere and pour milk mixture over all and press everything down to submerge.  You can add a little more milk with an extra egg if you feel like it needs more liquid

After 45-60 minutes in the oven, the result is a tempting pie, full of bacon and eggs with a side of veggies, Breakfast for Dinner!

Breakfast for Dinner Pie

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Course Brunch, Main Course

Cuisine American

Servings 6

Equipment

• deep dish pie pan

Ingredients

  

• 1 unbaked pie shell or pie crust dough round
• 1 sweet onion sliced
• 20 asparagus spears
• 8 oz. sliced baby bella mushrooms
• 6-8 slices maple or regular bacon
• 4 oz. Gruyere cheese shredded
• 4 -5 large eggs
• 1 + cup milk
• 1/2 tsp ground mustard
• salt and pepper
• 1-2 T olive oil
• 1 T butter
• 2 T mayonnaise or mustard

Instructions

 

• Cook bacon slices in a 350 degree oven on a parchment lined baking sheet while preparing other ingredients. Check bacon after 20 minutes and remove to drain when thoroughly crisp.
• Place pie crust into deep pie or quiche dish. Spread with mayonnaise [or mustard].
• Meanwhile, put onion in skillet with butter and 1 T olive oil. Saute over medium low heat until they begin to turn golden, about 20 minutes. Put caramelized onion into pie shell. Put mushrooms in the skillet the onions were in and increase heat to medium high. Add a dash more olive oil if necessary. Saute mushrooms quickly until they release moisture and turn golden. Do this quickly so they don’t get rubbery. Add mushrooms to pie.
• Cook asparagus crisp tender by wrapping in a kitchen towel and placing in the microwave for 2 minutes on high. Cut into 1 inch pieces.
• Remove bacon from oven when done and drain well on paper towels. Cut into one inch pieces and add to pie along with asparagus. Top with Gruyere.
• Beat eggs, add milk and seasonings. Pour over ingredients in pie shell and press ingredients down to submerge. You can add an extra egg and more milk if necessary.
• Bake at 350 for 45-60 minutes. May be assembled ahead of time, covered and refrigerated. Add eggs and milk just before baking.
• Makes 1 large deep dish pie, cut into wedges to serve.

Notes

You can also make this crustless. Omit the pie shell and place ingredients in a greased dish. You may need to add an extra egg and more milk, and reduce cooking time

Keyword aparagus quiche, bacon and vegetable quiche, bacon quiche, breakfast for dinner, dinner pie, egg casserole

Or you can call this Dinner for Breakfast!

It will be welcome any time of day!

I confess, I make a lot of quiche dishes and savory pies.  They are so versatile, and such a great one dish meal.  You can see all my Quiche and Savory Pies here

You can also make this crustless.  Omit the pie shell and place ingredients in a greased dish.  You may need to add an extra egg and more milk, and reduce cooking time

Thanks so much for stopping by~

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