Especially when you tell them it's Breakfast Egg Pie.
1 deep dish frozen pie shell
9 large eggs
1/3 cup milk or cream
1/4 pound Canadian bacon
1 T. finely diced red onion
1 cup shredded cheese...your favorite will suffice
2 T. flour
1 cup diced tomato minus the goo/seeds
2 T. light cream cheese
pinch of salt
freshly ground pepper
Preheat oven to 350* and take the pie shell out of its wrapper & allow to defrost just a wee. In a mixing bowl blend together the eggs, milk, salt, and pepper. Whisk in the onion, tomato, and diced meat.
In another bowl, add the shredded cheese and flour. Mix well, then stir into the egg mixture; pour into the pie shell. Make sure that the tomatoes, meat, and onions appear to be evenly (or at least prettily) arranged toward the surface of the quiche/pie. Next, take the cream cheese by 1/2 teaspoonfuls and dollop around the top of the egg mixture in a pretty, even pattern.
Bake for 35 minutes at 350 then turn off the oven but leave in for about 10-15 minutes more. The center should just barely be set. Allow to sit for at least 10-15 minutes before cutting and enjoying.
Yields 6 slices.
For the cheese of my liking, I combined two different bags of shreds that were in my fridge. (I actually just threw this all together today with stuff already in my fridge, pantry, and freezer.) I used a Mexican shreds blend and an Italian shreds blend. I always have multiple cheese options in my house, so anything goes.
ReplyDeleteYUM!!!! I need to make this!
ReplyDeleteSoooo super simple, Jocelyn. It's absolutely something where improvisions are welcome, too. I just looked in the fridge the other morning and came up with this combination. So yum!
ReplyDelete