Hi Y’all we call this our breakfast egg pie – it is kinda like a Quiche – farmhouse style. When I have a few leftovers that I’m not sure what to do with, I often make pies. Rustic style without too many rules and no measuring. But, for those that like measurements, I’ll attempt to guess. Each pie I make is different as it depends on what the leftovers are.
Today I have I have a bit of ham and cheese leftover from Christmas so that is what is going in the pie, and of course fresh eggs from my girls.
Preheat oven about 325 – 350 degrees
1 refrigerator pie crust, place in pie dish and brushed with egg wash.
6 eggs, approximately 1/4 cup of milk – maybe a wee bit less. Salt and pepper to taste. In this version, I also put a squeeze or two of sriracha sauce.
Add whatever leftovers you have – ham, bacon, onions, cheese or veggies – whatever suits your fancy. If you have fresh herbs, toss them in too.
I had leftover ham 1/4 cup – or maybe a bit more
and about 1/4 – 1/2 cup of shredded Monterey jack and cheddar.
Whisk all together and pour into your pie crust.
Bake for approximately 30 minutes, checking after the first 15 or so. You want the pie firm not jiggly.
Remember this is a rustic Farmhouse style pie, nothing fancy schmancy, very stress-free.
Fresh fruit tossed with cinnamon is the perfect side.
P.S. have y’all ever noticed that in a lot of my kitchen photos I have egg shells on paper towels? Every wonder why? After I crack them, I wash them and clean out the membrane inside, then place them on the counter to dry. Once they are dry, I crush them finely and give them to the chickens to eat. They are a great source of calcium for the girls – which they need in order to produce eggs with hard shells. It’s a good thing.