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
salt/pepper
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. 
Enjoy!



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






6 comments:

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

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

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  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!

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  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!

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  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.

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  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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