By: Courtesy of Amanda Ikens, Willy Street Co-op’s Owner Resources Coordinator.
This is one of my favorite brunch recipes. It is easy to make, and while it bakes you can cut up a nice local fruit salad or get a load of laundry done. This recipe is dear to my heart as my mother-in-law used to make it. Now my husband continues the tradition of making this for a brunch potluck, or for the two of us leaving us with plenty of leftovers.
Time: Preparation 10 mins
Cooking 1 hours 10 mins
Serving: 6 Servings
Ingredients
- 0.5 c leaf lard
- 1.5 c flour
- 0.5 t salt
- 5 T cold water
- 4 eggs
- 0.75 c milk
- 0.5 c shredded cheddar cheese
- 0.5 c chopped broccoli
- 0.25 c chopped red bell pepper
- 1 clv garlic
- 2 T chopped onion
- 2 sli bacon
Preparation
Preheat oven to 350°F.
Add the flour, lard, and salt to a mixing bowl. Cut the lard into the mixture and work it until it looks like pea meal. Using a fork add the cold water a little at a time. Mix. The dough should be moist but not wet. HANDLE AS LITTLE AS POSSIBLE.
Flour a countertop, then roll out the dough and place in a pie pan. Trim the edges.
In a large bowl, whisk the eggs and milk together. Add the cheese, broccoli, red pepper, garlic, onion, and bacon (if using) to the egg mixture. Mix, and add salt and pepper to taste. Pour the egg mixture into the pie pan. Bake for 50 minutes.
