Happy Mother's Day!

It's a nice sunny Mother's Day here in Michigan. My friends and I have a tradition of going to a local greenhouse on Mother's Day and experiencing visual overload. K-Drive Greenhouse grows the most beautiful annuals, and the flats & baskets are pretty much the same price as the ones sold at Wal-mart. So late this morning I'll head out to blind my eyes with the amazing range of colors in the 2 acre greenhouse. I'll purchase some herb plants, which are the only thing I can seem to grow easily. Last year I bought an expensive potted tomato plant for the deck and it produced a whopping 2 tomatoes. Herbs I can do though.

For brunch I made an egg bake. I don't do a crust on my quiche. It's too time consuming. I did take the time to sweat the veggies. Without a crust to soak up some of the juice of the veggies and milk, you need to do this. Otherwise it gets all soggy on the plate. 

Egg Bake 1

4 slices low sodium nitrate-free bacon

1/2 red onion, chopped

1/2 cup diced peppers (I used mini sweets, but green or red work too)

6 eggs

2 cups milk

1/2 tsp salt

1/4 tsp black pepper

dash nutmeg

4 oz hard cheese (I used Dubliner, but asiago or parm work well)

6 thin slices of tomato

Cut the bacon into 1/2" pieces and fry in a pan over medium heat until starting to brown. Add the veggies and cook until the bacon is almost crisp and the veggies are starting to become tender. Put into a buttered baking dish. In a medium bowl, beat the eggs with the milk and seasonings. Grate in about 3 oz of the cheese and pour over the bacon  and veggies. Place the slices of tomato on top of the mixture and grate the rest of the cheese on top. Bake at 350 for about an hour, until the top is melty and golden and the mixture is pulling away from the sides of the pan. Allow to set for 10 minutes, then slice into 6 pieces and serve.