Carole Arena was, for decades, an innkeeper. She has now published a book, The Seasoned Innkeeper, that's part memoir and part cookbook.
More Information: The Seasoned Innkeeper
Goat Cheese Pies
- Unsalted butter for greasing pie plate
- 1/2 pound thick-sliced bacon
- 1/4 pound mushrooms, sliced
- 1 red, green or yellow pepper, diced
- 3 ounces goat cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme
- 5-6 eggs
- 1.5 cups heavy cream
- Salt & Pepper, sparingly
Preheat oven to 325 degrees.
In a skillet, cook bacon until crispy, drain on paper towels. Save 2 tablespoons of the bacon fat in a skillet, add mushrooms and peppers and cook until tender.
Spread over a greased 10 inch pie plate, add crumbled bacon. Add cheeses. Add thyme.
Beat eggs and cream, pour over the mixture in the pie plate.
Bake for 60 minutes.
Notes from Carole: Can easily be made vegetarian by removing the bacon and replacing it with a vegetable. Asparagus works well. Travels well if you're heading to a brunch. Everything up to adding the eggs can be done the night before.