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Ingredients 0/9
Why This Meal Is A Winner
This dish brings together the creamy richness of cheese and the fresh, vibrant flavors of garden vegetables. It’s a perfect way to enjoy seasonal produce in a comforting and satisfying meal. Every bite offers a delightful mix of textures and tastes.
Cooking Advice
- Use a mix of colorful vegetables for a more appealing look and varied flavor.
- Blind bake the crust for a few minutes before adding the filling to prevent sogginess.
- Let the pie cool slightly before slicing to help it hold its shape better.
- Blind bake the crust for a few minutes before adding the filling to prevent sogginess.
- Let the pie cool slightly before slicing to help it hold its shape better.
Directions
Heat your oven to 350°F (175°C). Pop the pie shell in and bake it for about 9 to 10 minutes until it’s nicely browned. While that’s baking, cook the bacon in a large skillet over medium-high heat until it’s evenly crispy. Drain off the grease, crumble the bacon, and set it aside. Next, chop the tomatoes into bite-sized pieces and dice up the onion and green bell pepper. In a big bowl, combine the mayonnaise, cheeses, veggies, and the crumbled bacon. Spoon this mixture into the warm pie shell and sprinkle a little extra bacon on top. Bake everything again at 350°F for about 25 minutes, or until the edges are golden and bubbly. Let it cool a bit before serving!
Serving Style Ideas
Serve warm or at room temperature with a simple green salad or a light vinaigrette. A chilled glass of white wine or a refreshing iced tea pairs nicely with the fresh flavors in this dish.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the crust crisp, or enjoy cold as a quick snack. Avoid microwaving to prevent a soggy crust.
230
people cooked this recipe
