Cooking

Egg Pie

Last night I had the great opportunity to babysit my nieces, Emma and Lydia! Oh, they are such a riot :: full of energy, laughter and sweetness.

Emma and Lydia have four “pet” chickens in their backyard and, as a result, they have lots of eggs. So, what do you make for dinner with eggs that two little girls will eat? An egg pie :: in other words, quiche!

In terms or easiness, this recipe is very basic … and that’s with the caveat you can make it even while chasing two little ones around the house.

Here’s what you do:
Using pre-made pie dough, put it in a pie dish. Line pie dough with tin foil and then put either pie weights or dry beans in the pie dish. Bake at 350 degrees for 15 minutes.

While pie crust is baking, whisk together the following: 5 eggs, 2 cups milk, 1/2 cup shredded Monterey Jack cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon parsley.

In a sauté pan, add 1 teaspoon of olive oil and sauté 8-10 mushrooms that have been diced into small bits.

Remove pie weights and tin foil from pie shell and add other ingredients in this order: sautéed mushrooms, egg mixture and then sprinkle with 1/4 cup additional cheese.

Back at 400 degrees for 30-35 minutes. Let cool for 10 minutes. Nom, nom, nom!

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