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Georgia Cooking

Egg Pie

1 deep dish frozen pie crust, thawed

1 cup thinly sliced onion

1 cup small broccoli flowerets

1 cup thinly sliced zucchini

1 cup thinly sliced fresh spinach

1/2 cup shredded fresh basil leaves

4 large eggs

1 1/2 cups milk

1 cup cream

1 teaspoon salt

1 teaspoon white pepper

2 cups shredded Monterey Jack cheese (or Swiss)

Paprika

Preheat oven to 350 degrees. Layer vegetables and basil in pie crust.

Combine eggs, milk, and cream; beat until well blended. Stir in 1 cup cheese, salt and pepper. Pour mixture over vegetables in crust. Sprinkle remaining 1 cup cheese over mixture; sprinkle with paprika. Bake for 1 hour or until knife blade inserted in center comes out clean. Yield: 6 servings.

Gene Delapenia
Harlem, Ga.

Mr. Delapenia said he knew this was a recipe for quiche, but his Grandpa Lakin called it “Egg Pie” so he does, too.

Testing note: Vary the vegetables according to your taste. Sliced mushrooms, green peppers, or summer squash would also be good.

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