Ingredients:
• 2 – ‘ready to bake’ pie crusts
• 5 – large eggs
• 1.5 cups – half & half
• 8 oz – cheddar/Monterey jack cheese (shredded fine)
• 12 oz – bacon (fried crisp)
• 1/2 cup – diced green bell pepper
• 1/2 cup – diced red bell pepper
• 1/2 cup – diced green Onion tops
• 1/2 cup – diced yellow Onion
• 1 – large pickled jalapeno chopped fine
• 4 oz – button Mushrooms (sliced)
• 2 tbsp – fresh garlic, chopped fine
• 1/2 stick – Butter
• 2 tbsp- Olive oil
• 1 tbsp- chilli powder
• 1 tbsp – fajita seasoning
• 1 tbsp – salt
• 1 tbsp – coarse ground black pepper
Method:
- Preheat the oven to 350 degrees C.
- Prepare pie crusts according to directions for pre-baked pie crust and bake for 8-10 mins or until the ridges start to turn light brown.
- Remove from the oven and set on a cookie cooling rack.
- Fry the bacon until it turns crispy, remove and drain it on paper towel.
- When it becomes cool and crisp, chop it finely.
- In a small frying pan, heat the olive oil and half of the butter.
- Add the mushrooms, bell peppers, yellow onions and garlic.
- Sautee until mushrooms transforms to a light tan colour (about 10 mins).
- Remove from heat and cool in a bowl.
- Take the remaining half of butter and put in a freezer.
- In a large bowl, break eggs and beat.
- Add the butter and eggs and mix well.
- Add green onion tops, diced jalapeno, shredded cheese, and all the spices.
- Then add the chopped bacon and mix again.
- Add the sauteed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid.
- Mix again until the egg mixture is combined with all other ingredients.
- With a large ladle, fill each cooled, pre-cooked pie crust till 1/4 inch of the top ridge.
- Take the frozen butter or margarine and cut into small pieces.
- Put about 10 pieces of the chunks of butter on top of the egg mixture.
- Bake in an oven at 350 degree C oven for 35 mins or until top of the egg mixture just starts to turn golden brown.
- Remove from oven and place on a cooling rack.
- Let it cool for an hour.
- Slice into 8 equal portions and serve with a fresh Caesar salad.
- Cover any leftovers with plastic wrap and keep them refrigerated.
Recipe courtesy of Texmextogo