I got your note about the pie. I'm glad you wrote it, too, because I don't have much else to offer here today. Alex has been working like crazy, I've been working an extra shift, and we've both had enough family in town that we haven't had to cook much. We've been surviving on their kindness and simple salads from the garden: cucumbers, tomatoes, green beans. The salad dressing is homemade, and that's about as close to cooking as we get these days.
Soon enough things will calm down—two weeks, I think—and when they do, ratatouille will be first on my list. I've got green peppers coming along in the garden and plenty of heirlooms, and I've seen the first of the eggplants and the big meaty onions at the market.
I usually freeze all of my ratatouille, but this year, I think I'll make a pie fresh. Sally likes a good egg, and it'd be nice to serve it up with bacon and veggies and a pie crust that's homemade.
When I do, Anon., I'll be thinking of you. Thank you for the reminder, and for being here, as always.
When I asked my mom for this recipe, she first told me she didn't have one. She did eventually dig it up, but the point is, it's very open to substitutions and variations. If you don't like bacon, it's perfectly good without it, although as a bacon fan I have to say it adds a nice hit of flavor.
7 slices bacon, cooked and crumbled
2 cups ratatouille
1/4 cup grated cheese (cheddar or mozzarella both work well)
1 bottom pie crust, partially baked
1-2 tablespoons milk
1-2 tablespoons flour
Preheat the oven to 375 degrees F. Combine the bacon, ratatouille, and cheese and spread this mixture over the bottom of the pie crust. Whisk the eggs, milk, and flour together in a small bowl and pour the egg mixture into the pie crust over the veggies. Bake for 40 minutes, or until the eggs are set and a big golden on top. Serve warm or chilled.