Besides soup, egg pie is my youngest’s favorite dinner request. Which is ironic because she’s not a huge scrambled egg fan. Hard boiled egg whites – absolutely. Yellow yokey middle? Negative. But I digress. Since it’s super easy and you can literally throw whatever is lying around into a quiche, I make it pretty frequently. Variations exist between the fillings and the custard, but the basic recipe stays the same. Crust, eggs, cheese, veggies and meat. Rinse and repeat. For this version, I had a bunch of broccoli and ham leftover so in it went! Topped it with cheese and Rosemary and voila: quick, healthy and delicious dinner.

Recipe

• 6 -12 eggs (depending on the size of your dish; mine is large so I usually need 10-12)
• 1-2 cups of milk (dependent on the amount of eggs you use)
• Broccoli – chopped in florets
• 1-2 cups of diced ham
• 1 onion – diced
• 1 1/2 cups of shredded cheese (whatever your preference, here I used cheddar because its what I had)
• 1 TBS Herbs de Provence
• 1 pie crust (I love the Trader Joe’s version)
• Handful of tomatoes and mushrooms – optional but I needed to use mine

Preheat oven to 350.

Roll out your pie crust and lay it in your pie pan. Add in your veggies and ham. Toss in 1/2 -1 cup of cheese (again depends on how many eggs you used, or how much cheese you like).

In a separate bowl, mix your eggs and milk together until well incorporated. Add pepper (to taste) and Herbs de Provence. Carefully pour the eggs into the pie pan. Top with remaining cheese and any fresh herbs you’d like to use.

Pop the pan into the oven for 45-60 minutes or until a knife comes out clean, and top is golden.

Let cool then slice up and dinner is served! This is also great for brunch, and goes great with a salad.

Bon Appetit!