Ingredients:
- 1 pie crust (store-bought or homemade)
- 6 large eggs
- 1 cup milk or cream (whole milk or heavy cream for a richer flavor)
- 1/2 cup grated cheese (optional: cheddar, mozzarella, or Parmesan)
- 1/2 cup diced ham or bacon (optional, for extra flavor)
- 1/2 tsp garlic powder (optional)
- Salt and pepper to taste
- 1/4 tsp paprika or ground nutmeg (optional for flavor depth)
- Fresh herbs (optional: thyme, parsley, or chives for garnish)
Instructions:
-
Preheat the oven: Preheat to 375°F (190°C).
-
Prepare the crust: If you’re using a store-bought pie crust, place it in your pie dish. If homemade, roll out your dough and fit it into the dish, trimming any excess. Blind bake the crust for about 10 minutes to ensure a crispier bottom (optional but recommended).
-
Whisk the filling: In a large bowl, crack the eggs and whisk them until smooth. Add the milk or cream, and season with salt, pepper, garlic powder, paprika, and nutmeg if using. Stir in any optional fillings like cheese, ham, bacon, or sautéed vegetables.
-
Fill the pie crust: Pour the egg mixture into the prepared pie crust, making sure it’s evenly distributed.
-
Bake: Place the pie on the middle rack of the oven and bake for 35-40 minutes, or until the filling is set (a knife inserted in the center should come out clean). The top should be slightly golden and puffed.
-
Cool and serve: Let the egg pie cool for a few minutes before slicing. If desired, garnish with fresh herbs.
Tips:
- For a fluffier texture, you can add an extra egg or two, or use a bit of sour cream or cream cheese in the mixture for richness.
- If you’re making this ahead of time, it stores well in the fridge and reheats nicely.
Would you want any variations like a vegetable or spicy twist? Let me know if you’re in the mood for something different!