This is one tasty, easy meal! It's very versatile, simply use 4 c. of whatever compatible chopped vegetables you have on hand. The summertime variation pictured below, features broccoli, cauliflower, radish, zucchini, and topped with sliced tomatoes.
1 pie crust, (approx. 9") prepared/pre-baked/cooled according to pkg. instructions for single crust pie
1 T. olive oil
1 - 2 T. chopped mild onion
1/2 - 1 clove garlic, minced or pressed
4 c. small-chopped vegetables (can also include some shredded sturdy greens, such as kale or chard)
1 c. milk (or half and half)
Salt and pepper
1 c. shredded cheese, such as cheddar, gruyere, or "Italian Blend"
Preheat oven to 350. Set pie dish with baked crust on a foil or parchment paper lined baking sheet (to protect your oven, just in case it bubbles over).
In a large skillet, saute the onions and garlic in oil until soft.
Stir in the rest of the vegetables, and cook another 2-4 minutes, just until it's crisp-tender. Take off burner and cool to room temperature.
Meanwhile, whisk eggs with milk, and season with salt and pepper.
Sprinkle the shredded cheese over the entire bottom of the pie crust, then top with the vegetable medley. Pour egg mixture evenly over all. Liquid should not be higher than the lower edge of the crust rim -you might end up with a little leftover.
Cover the crust edges with 1" - 2" strips of tin foil to keep it from getting over-browned.
Bake for about 30-40 minutes, or until the center has set.
Allow to rest for 10-15 minutes before serving either warm or at room temperature.
Variation using a tomato: save 1/4 c. or so of the shredded cheese to sprinkle on the top, after pouring in the egg mixture. Then, arrange thin slices of tomato over the cheese.
Recipe created or adapted by Liz Talley, Urban Graze
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