Filling (you can add whatever you want):
- 1 red potato with skin, sliced the short way
- 1 onion, finely diced
- 1/2 jalapeno, with seeds finely diced
- 1 stick butter, melted
- Salt for seasoning, plus 1 teaspoon
- Black pepper, for seasoning, plus 1 teaspoon
- 10 white mushrooms, sliced
- 5 to 7 strips bacon
- 1/2 cup diced ham
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/4 cup shredded sharp Cheddar
- 1/4 cup shredded Gruyere
- 6 eggs
- 12 ounces milk
- 1 pint heavy cream
- 1 teaspoon ground nutmeg
- 2 (9-inch) unbaked pie doughs
Preheat a convection oven to 350 degrees F. On large metal tray lined with parchment paper, add the potatoes, onions and jalapeno. Pour some of the melted butter generously over the vegetables and sprinkle with salt and pepper, to taste. Bake until the vegetables are golden brown and soft, about 15 minutes.
On separate large metal tray lined with parchment paper, add the mushrooms. Pour over some more of the melted butter and put in oven for 5 minutes.
Arrange the bacon strips on a large metal tray and bake until crispy, about 8 minutes. Remove from the oven and chop.
Add the diced ham to an oven-proof skillet and bake for 8 minutes.
Preheat the oven to 350 degrees F.
Once all of the roasted ingredients are cooked, put the potatoes, onions, jalapeno, mushrooms, crispy bacon bits and ham in large bowl. Add the raw green and red peppers, along with the cheeses. Mix thoroughly.
In 2 pans with raw crust, add equal amounts of all of the solid ingredients. Pour in the egg mixture and bake for 35 minutes. Serve warm.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.