Ingredients
Scale
- Pancetta (4 ounce container, sauté until crispy) *Or 8 slices of bacon cooked and crumbled
- 4 ounces grated Gruyere cheese (or Swiss, gouda, pepper jack)
- 1/2 cup onion, diced, sautéed in 1-2 Tablespoons of butter
- 4 eggs beaten
- 1 teaspoon salt
- 1/2 cup flour
- 1 1/2 cup milk
lBlistered Tomatoes:
- 2 lbs cherry or grape tomatoes
- 2 tbsp avocado oil
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp fresh herbs of choice ( I used rosebay, but parsley, mint or oregano would be great!)
Instructions
- Spray pie dish with cooking spray
- Layer bottom with grated cheese, then onion and then meat.
- In a blender, blend eggs, salt, flour and milk.
- Pour over cheese, onion and meat in pie dish.
- Bake uncovered at 350 for 45 minutes.
- Allow to cool for 10 minutes before slicing and serving.
Blistered Tomatoes:
- Preheat a large cast iron (or non-stick) skillet over medium heat for 3-5 minutes
- Add the avocado oil and make sure it is evenly distributed around the pan (use a silicone brush or just rotate the pan until evenly distributed)
- Add the tomatoes and quickly toss them to get coated in the oil
- Allow the tomatoes to cook, un-touched for 3 minutes. Stir and cook 2 minutes more.
- Turn off the heat and add the salt, garlic powder and fresh herbs. Serve hot or cold
TIP: Be sure to allow the cast iron skillet or stainless steel pan to heat over medium high heat for at least 5 minutes so it’s blistering hot before adding the oil.
- Only use an oil that can stand up to high temperatures. Avocado oil or coconut oil is best for this.
- Use any fresh herb combinations you enjoy. If you don’t have fresh herbs, use 1 tsp of dried herbs.