2 teaspoons chopped, fresh rosemary
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Salt and pepper to taste
4 slices thick bacon
2 ripe sweet peppers, chopped
1 medium yellow onion, chopped
1 cup shredded cheese
2 cups heavy cream (see cook's note)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon nutmeg
Heat oven to 425 degrees.
Mix together rice, olive oil, rosemary, 1 egg, salt and pepper. With wooden spoon or moistened fingers, press rice into pie pan bottom and sides.
Fry bacon. When done, drain and finely chop bacon. Reserve bacon grease. Put chopped bacon in bottom of rice crust.
Put sweet peppers and onion in bacon grease, and saute for 10 minutes, stirring occasionally. Spread pepper and onion over bacon in crust, and top with cheese.
In a bowl, beat eggs. Add cream, salt, black pepper and nutmeg, and mix thoroughly. Pour egg mixture over cheese.
Set pie pan on baking sheet to catch drips and set in oven. Bake for 15 minutes, then reduce heat to 300 and bake for 30 minutes or until filling is set.
Cook's note: Could replace cream with milk.
— Adapted by Chris Copley, assistant Lifestyle editor