Thursday, March 31, 2011

Egg Pie

I had forgotten how good a simple quiche could be.
With the acquisition of some farm fresh eggs,
I knew I had to do something different.
Egg pie seemed like a good idea.

The recipe is from Jenna Woginrich's
This is a new addition to my menu-by-the-month plan.
The pie crust recipe is also in the book.
Supper (or brunch) just couldn't be easier.

Three-Hen Quiche

olive oil
1/3 C diced onions
3 large eggs
1 C milk
1/2 C-1 C grated cheddar cheese
1 pie crust

Preheat oven to 350 degrees. 
Heat oil in skillet and saute onions. 
Add to pie crust. 
Beat eggs together with milk in a glass measuring cup. 
Add salt/pepper to taste.   
Sprinkle cheese over onions and then pour in egg mixture.
Bake 45-50 minutes, until golden. 

*I added leftover sauteed mushrooms and diced roasted potatoes from the fridge to the pie pictured.
Pretty much any leftovers will do nicely.*


  1. I never think to make these. Thanks for the reminder.

  2. I know what I am having for dinner! with my kitchen torn apart, I need quick easy yummy stuff! Thanks Daisy!

  3. What time is dinner? My daughter would LOVE that, so I guess I'm going to have to give it a try. Have a great weekend!

  4. Jane-I know. I used to make them before we knew my lil' guy was allergic to eggs, and I've just gotten out of the habit. Hope you enjoy one soon!

    Lisa-It can't get much easier than beating some eggs and throwing them into a pie shell with leftovers, right? ;0)

    Susan-The great thing is they taste good warm or room temperature! Enjoy this beautiful weekend weather!

  5. That looks delicious. My boys love egg pie (I use the recipe in the Joy of Cooking) but I hadn't tried making it with mushrooms yet, I know they'd love that too. Thanks for sharing this recipe, I'm going to try it. Now off to see your one monthly menu plan, I love the time savings from planning our meals.

  6. It is sooooooo good. And the best part is the flexibility. You can add virtually anything you have leftover in your fridge. Enjoy!


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