Sunday, August 9, 2009
Not really a quiche, not really a frittata, this Egg Pie is something in between. Again, a CSA/Market recipe.
The general consensus was OMGWTFOmnomnom. In those words exactly :)
Vegetable Egg Pie
1 summer squash (zucchini-like)
1 small onion
6 or so fingerling potatoes (I used the largest fingerlings I had)
splash of milk
handful of shredded parmasean cheese
2 T garlic curl pesto
Some Jane's Krazy Mixed-Up Salt
As usual, you can replace the garlic curls with your seasoning paste/spice mix of choice. Also, Krazy Salt can be replaced with your favorite seasoned salt, of course.
Slice potatoes length-wise into very thin slices--about 4-6 per potato. Microwave on high for about 3 minutes.
While they are microwaving and cooling, slice zucchini and onion into very thin slices and saute in cooking spray.
Mix eggs, milk, garlic curl pesto, cheese, and Krazy Salt in a bowl and whisk well.
Line a 9" (or whatever you have) greased (with cooking spray) pie plate with the potatoes, covering the bottom and coming up the sides as much as you can. Add the sauteed vegetables and spread evenly over the potatoes. Pour egg mixture over all and pat down any cheese that tries to stick up.
Bake at 375 degrees for about 1/2 hour or until the top begins to brown and the egg is completely set.
Slice and eat. Serves about 3 people (increase number of eggs and cooking time to feed more!)