Torta Rustica

So one of us started graduate school a couple weeks ago and it has, somehow, kicked both of our butts :) Realizing how much time we rely on spending together has been a wake up call. So while we've been working to shift our schedules and create a balance in the midst of the craziness, we found that cooking wasn't being made a priority. But this weekend, we finally found our way back into the kitchen to make this rustic, farmhouse pie we've been eyeing for a while and were so happy to be back at it! Having it turn out to be incredibly delicious was icing on the cake.

P.S. Don't have any pictures, but on Sunday, we made this Beer-Candied Bacon as a side to our Super Bowl dinner and can't stop thinking about it. SO good!

Newlywed Note

To quicken the process, use pre-made pie crust. We replaced the Fontina cheese suggestion with Mozzarella. And if you're not an intense pepper lover, only use one of each (red bell and yellow bell) versus the two of each suggested.

To make the beautiful colors of the pie really pop, serve on all white plates.