Egg Pie
Egg pie is a crustless baked dish that gets its body from crushed soda crackers instead of pastry. The crumbs soak up the milk and eggs as the pie bakes, giving a soft, sliceable texture somewhere between a quiche and a savory bread pudding. Browned bacon and sharp cheddar provide the salt, and a spoonful of jam on the side adds a sweet contrast. It needs only pantry staples and one dish.
Instructions
Heat the oven to 350°F (~175°C). Cut the bacon into small pieces and sauté them in a pan until browned.
Crush the soda crackers into small crumbs. Beat the eggs in a large bowl until the yolks and whites are fully combined.
Stir the crushed crackers, milk, salt and pepper into the eggs, then fold in the cheddar. Smaller pieces of cheese will spread more evenly through the mixture.
Spray a casserole dish with cooking spray. Pour in the egg mixture and scatter the browned bacon over the top.
Bake in the heated oven until a knife inserted into the pie comes out clean. Cut into wedges and serve with jam or jelly if you like.
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