Ingredients:
2 medium size carrots
2 medium size zucchinis
2 medium size onions
1 sheet of short pastry dough ( Pillsbury unroll & fill Pie Crust to be found in the refrigerated section – not frozen section -- contains 2 sheets, remove one and softened it as directed on box)
1 tablespoon of mustard
1/2 pound of smoked bacon
2 large eggs
3/4 cup of whipping cream
2 tablespoons of olive oil
1 tablespoon of herbs of Provence
Salt and pepper to taste
You will need a 9 inches glass pie plate
Directions:
Preheat oven to 350 degrees F - 180 degrees Celsius or Therm 7,
Wash, peel and grate the carrots. Wash, peel and slice the zucchinis into 1/8 inch thick slices. Peel and slice the onions finely,
In a skillet heat the olive oil, add the smoked bacon and all the vegetables, salt and pepper to taste and cook over medium-high for 15 minutes.
Add the Herbs of Provence when half cooked,
Mix the eggs and whipping cream in a bowl,
Spread out the pastry dough over your buttered glass pie plate and brush the pastry bottom with the tablespoon of mustard,
Pour the vegetables mixture first and then the whipping cream mixture over the dough,
Place in oven and bake on lower oven rack for 35 minutes,
Serve warm with a mixed green salad tossed with vinaigrette (salad dressing),
Bon appétit !
