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Pick Two Egg Pie

  • Jun 2
  • 2 min read

What You Need

6 large eggs

1 tablespoon milk or cream

1 cup each of two meats: chopped ham slices, crumbled cooked bacon, crumbled cooked sausage, grilled chicken (chopped small)

1 cup each of two veggies: parboiled white or sweet potato slices, spinach, asparagus, mushrooms, zucchini squash

3/4 cup each of two shredded cheeses: cheddar, parmesan, gouda, baby Swiss, Havarti, Colby, Monterey Jack

3 tablespoons butter

Seasonings: 1 tablespoon minced onion and garlic (fresh if possible), 1/2 teaspoon each regular and seasoned salt, 1/2 teaspoon garlic salt, black pepper, and basil or Italian blend.

Frozen or homemade deep dish pie crust



What You Do

  1. Prepare the meat, veggies, and cheeses you have chosen: slice, dice, and shred. Place each item in a separate bowl. If you are using sweet or white potatoes in your quiche, after you peel and slice them, parboil them in boiling water for 6 minutes. Then drain them in a sieve.

  2. In a skillet, heat 3 tablespoons butter over medium-high heat. Sautee minced onion and garlic in the melted butter. Stir in the veggies you have chosen along with the seasoned and garlic salts, pepper, and any other spices. Sear and brown them a bit for 2-3 minutes. If any water comes out of the veggies while you are cooking, carefully drain or blot with paper towels.

  3. Stir the meat you have chosen into the warm veggies.

  4. Sprinkle the cheese on top of the meat. Remove the skillet from the heat and continue with the next steps.

  5. Heat the oven to 360 F degrees. Parbake the pie crust for 8 minutes. It will not be finished baking when you remove it from the oven.

  6. While the pie crust is in the oven, in a large glass measuring cup, whisk 6 eggs with 1 tablespoon milk or cream and 1/2 teaspoon regular salt. Beat well for about a minute.

  7. Remove the pie crust from the oven. Pour a small amount of the egg mixture into the crust. Then slide the veggies, meat, and cheese into the pie crust, spreading it apart as evenly as you can. Pour the rest of the egg mixture over the meat and veggies.

  8. Put the pie back in the oven for 30-35 minutes or until the egg does not jiggle and the meat and veggies are deliciously browned.

  9. Remove the pie and let it rest for a few minutes before serving.


 
 
 

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