Description
A light, low-calorie, slightly spicy egg pie, filled with seasonal vegetables and topped with cheddar cheese and bacon. A perfect meal for breakfast, brunch or dinner.
Ingredients
- 1 whole Pie Crust (I Used Pillsbury)
- 4 slices Thick Cut Bacon, Coarsely Chopped
- ½ whole Medium Onion, Diced Small
- ½ whole Large Red Sweet Bell Pepper, Diced Small
- 1 cup Corn, Fresh Or Frozen
- 1 cup Zucchini, Diced Small
- 2 whole Canned Chipotle Peppers In Adobo Sauce, Diced Small (optional)
- ½ cups Non-fat Milk
- 1 cup Egg Substitute (Or Use 4 Eggs In Place Of The Cup Of Substitute)
- ½ teaspoons Salt
- ¼ teaspoons Freshly Ground Pepper
- ½ cups Shredded Cheddar Cheese Or Cheese Of Choice
Preparation
Preheat oven to 400 F. Fit crust into a 9″ pie pan, sealing any tears. Fold any excess overhanging dough under and crimp the edges, forming a high standing rim.
In a large skillet over medium heat, add bacon and cook until crisp, about 10 minutes. With a slotted spoon take the bacon out and place on a paper towel to drain.
Pour out the bacon grease, but reserve 1 tablespoon.
In the skillet that you cooked the bacon in, add the reserved bacon grease, all of the vegetables and the diced chipotle peppers. Cook until vegetables are tender, stirring occasionally. This will take about 8 minutes.
In a medium bowl, add milk, egg substitute, salt and pepper. Mix until well combined. Pour in the cooked vegetables and mix together.
Pour the egg and vegetable mixture into the pie pan. Make sure the vegetables are spread evenly. Top with cheese and bacon. Bake in the oven for 35-45 minutes until center is set. Remove from oven. Let the pie cool for at least 30 minutes before serving.
