Bean and Bacon (breakfast?) Pie

Somehow 'Quiche' has gotten a bad rap. I love it when it's done right. For me that means a minimal crust, the Impossible Pie sort of thing. This time, to vary that a bit, I used corn muffin mix instead of self-rising flour to create that illusion-of-a-crust effect. Quiche' – it's not just for women, nor just for breakfast anymore.

6-8oz smoky bacon

2 big handfuls of frozen or fresh green beans

1 medium onion – chopped

3 fresh free-range farm eggs

1c    milk

3T   prepared corn muffin mix

4-5 slices of Swiss-American cheese
or other strong-flavored, shredded cheese

Cut the bacon into small pieces, cook until well done, then drain on brown paper bag or paper towels. Chop the green beans into a buttered 9” glass pie pan. Add chopped onion and drained, crispy bacon pieces, in layers. Whisk together the eggs, milk and dry corn muffin mix. Pour over ingredients in the pan, top with 4-5 pieces of cheese then bake at 350° for 30 minutes then reduce heat to 325° for an additional 30± minutes. Makes 6 servings. . .Lin