2 cups cooked broccoli florets
1 ½ cups cooked diced potatoes (about 2 medium)
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
4 slices cooked bacon, chopped
1 9-inch deep-dish or 10-inch pie shell, unbaked
6 large eggs
2 large egg yolks
1 ½ cups heavy cream
1 teaspoon mild paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
PREHEAT oven to 350°F.
DISTRIBUTE broccoli, potatoes, cheese and bacon evenly in pie shell. In mixing bowl, whisk together whole eggs and egg yolks until well combined; add cream, paprika, salt and pepper and whisk again.
POUR cream mixture evenly over ingredients in pie shell. Bake for 30 to 40 minutes, or until golden on top and set all the way to center.
Recipe courtesy of Chef Doug Mack.