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.
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.*