2 tablespoons margarine
or butter, softened
1/2 teaspoon garlic powder
8 or 9 slices French bread, cut 1/4-inch thick
1 cup shredded farmer cheese or provolone (4-ounces)
1 1/4 cups milk
4 teaspoons all-purpose flour
1 (3-ounce) package cream cheese with chives, cut up
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 tablespoon snipped mixed fresh herbs (oregano, basil, thyme
or dill)
8 large beaten eggs
2 tablespoons milk
1/8 teaspoon salt
2 tablespoons margarine or butter
2 ounces finely chopped Canadian-style bacon (about 1/2 cup)
1/3 cup dairy sour cream
2 plum tomatoes, chopped
Snipped fresh herbs (optional)
In a small mixing bowl
stir together the 2 tablespoons softened margarine or butter
and the garlic powder; spread onto one side of each bread slice.
Cut 5 slices of bread in half crosswise. Arrange remaining whole
slices of bread, margarine side up, on the bottom of a 9-inch
pie plate, trimming as needed to cover the bottom. Arrange half-slices
around the sides of the plate. Bake, uncovered, in a 400*F oven
about 8 minutes or until the edges are crispy. Sprinkle with
1/2 cup of the shredded cheese; return to oven and bake about
1 minute more or until cheese is melted. (At this point, you
can cover and chill crust overnight.)
Meanwhile, in a medium
saucepan stir together the 1 1/4 cups milk and the flour; stir
in softened cream cheese, pepper, and the 1/8 teaspoon salt.
Cook and stir until thickened and bubbly; cook and stir for 1
minute more. Stir in the 1 tablespoon snipped herbs; set aside.
(You can cover and chill the sauce overnight.)
In a medium mixing bowl
beat together eggs, 2 tablespoons milk, and the 1/8 teaspoon
salt. In a large skillet melt 2 tablespoons margarine or butter
over medium heat; pour in egg mixture. Cook, without stirring,
until mixture begins to set on the bottom and around the edge.
Using a large spoon or spatula, lift and fold partially cooked
eggs so uncooked portion flows underneath. Continue cooking over
medium heat until eggs are cooked throughout but are still glossy
and moist. Fold in half of the cream cheese sauce and Canadian-style
bacon.
Spoon egg mixture into
crust; sprinkle with remaining shredded cheese. Bake in a 350*F
oven for 10 to 15 minutes or until heated through.
Meanwhile, stir sour cream
into remaining cheese sauce. If necessary, stir in a little milk
to thin. Heat through; do not boil. Sprinkle pie with tomato
and additional snipped herbs, if desired. Cut into wedges to
serve. Spoon sauce atop.
Makes 6 servings.
Make-Ahead Tip: Prepare and bake the crust as
directed above; cover and chill overnight. Prepare the cream
cheese sauce; pour into a bowl, cover, and chill overnight. To
serve, heat the chilled sauce before adding the sour cream; do
not boil.
