After two and a half years as a pescatarian, yesterday was my first Thanksgiving since 2008 that included turkey. I didn’t really miss it during those years, but the bird my uncle cooked was pretty damn good…and if there’s only one day a year to eat turkey, it’s Thanksgiving.

Know what else graced our buffet yesterday? Cheddar bacon pie, made by yours truly. This is perhaps one of the most uncharacteristic “Gabriela” dishes I’ve ever made, but I think it’s also one of the best. I lightly modified a recipe given to me by a chef at school, and the result is sharp cheddar flavor mixed with a creamy base and crunchy bacon.

(Side note: I’d never cooked bacon until making this pie. You see, I’m one of those freaks of nature who prefers scrapple…or preferred, until I actually found out what scrapple was. I eschew breakfast meats in general now.)

This quiche-like pie is perfect for a brunch gathering, a dinner party, or cut into tiny slivers and served as an appetizer. It would even make a good indulgent meal beside some lightly dressed salad greens.

And I don’t say this often, but if anyone even thinks about trying to veganize this, I will hunt you down.

Bacon Cheddar Pie

Yields two 9″ pies

Ingredients:

• 9 eggs
• 1 1/2 cups heavy cream
• 3/4 lb good-quality sharp cheddar cheese, shredded
• 1 bunch of scallions, minced
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon tabasco sauce
• 1 lb bacon, fried until crispy and cut into small pieces
• 2 cups toasted walnuts, chopped
• 2 9″ pie crusts

1. Preheat oven to 350*F.
2. In a double-boiler, melt the cheese into the cream and whisk together until completely smooth. Add worcestershire and tabasco.
3. In a separate bowl, whisk together the eggs, then slowly pour in cheese mixture and whisk until thoroughly combined. Fold in the scallions and bacon.
4. Pour filling into pie crusts, then bake until 75% set, about 20 minutes.
5. Sprinkle the tops with chopped walnuts, then return to oven for 10-12 minutes, or until filling no longer jiggles when moved.
6. Cool until just warm before serving.

With nine eggs, a cup and a half of cream, nearly a pound of cheddar and a whole package of bacon…um, this isn’t exactly a diet pie. However, I do maintain that it is healthier than an egg McMuffin, because it’s made with whole-food ingredients and a whole lot of love. Plus, everyone you serve it to will love your for it

What was the best thing on your Thanksgiving table this year? My aunt makes fantastic sweet potatoes, stuffing and cranberry sauce, and yesterday’s definitely did not disappoint.