Gather

• unbaked 9-inch piecrust
• pie pan
• 4 slices bacon
• 4 slices cooked ham
• 4 slices Swiss cheese
• 2 eggs
• 1/2 cup milk
• cherry tomatoes and parsley 

Go

1. Place piecrust in the bottom of a pie pan.
2. Cook bacon until crisp. Cool on paper towels.
3. Cut ham into 1-inch pieces and arrange in pie shell.
4. Cut Swiss cheese into strips and place on ham.
5. Add cooled, crumbled bacon.
6. Beat eggs with milk, then drizzle over the ham, cheese and bacon.
7. Bake for 25 to 30 minutes at 425° F until egg mixture isn't runny.
8. Cool for 10 minutes or until egg mixture is firm.
9. Cut into pie-shaped wedges.
10. Garnish with cherry tomatoes and parsley. Serve with love!

This article first appeared in the May 2010 issue of Focus on the Family Clubhouse magazine. Copyright © 2010 by Lydia E. Harris. Used by permission.