Inspired by an abundance of fresh eggs from our hens, this farmer’s pie incorporates the delights of quiche with simplicity and ease that’s a family favorite.
It’s the perfect make ahead dish, but baking the farmer’s pie as guests arrive fills the home with a savory fragrance. The concept is to make it delicious, but keep it simple as pie and create a gracious experience for guests. The buffet includes a seasonal blooming plant in an interesting vintage container with a stack of dishes, drinking glasses and silverware casually assembled. We used a bowl of beautiful pale blue eggs from our cream leg bar hens, the color of the new line of enamelware from Park Hill, and other ingredients to adorn the setting.
That antique pie server, you don’t get to use often enough is the perfect touch and the best conversation starter. A beverage of choice might be iced tea or a brunch cocktail. This basic farmer’s pie recipe features simple ingredients, but the modifications are endless and delicious. Total disclosure, a pre-made pie crust was used. If you can make your own, how nice for you. I am still trying to perfect my biscuits. The perfect pie crust will have to wait! Use one of our lovely cream ware pie plates, pinch the edges and garnish with a baked in rosemary sprig. Everyone will be so impressed they won’t even suspect the cheating crust. Farm fresh eggs make the biggest difference in flavor. Check your local farmer’s markets and small farms for fresh eggs as well as other ingredients.
1 pre-made pie crust (guilty)
6-8 large eggs
1 ½ cups grated cheese – Jack, cheddar, Colby or Swiss (one of those pre done bag mixes is just fine too)
1 cup half and half
½ red onion, chopped
8 slices of bacon, cooked and chopped (ham is good too)
Salt and pepper to taste
A pinch of fresh rosemary, chopped (thyme is great too)
1 rosemary sprig
Pre-heat oven to 350 degrees. Spray pie pan with non-stick cooking spray. Place crust in pan and pinch edges. Set aside. Beat eggs – add grated cheese, half and half, onion, bacon in a large bowl and mix. Stir in salt and pepper and chopped rosemary. Pour mixture into crust. Garnish with rosemary sprig placed in center. Bake for 30 to 40 minutes or until golden brown.
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