This egg pie has been a favorite of our family for years. I thought I’d make one this morning and share the recipe. It is a perfect recipe to make for either breakfast or dinner and can be made ahead during the busy holiday season.
The first thing I did was make the crust. I grated 4 medium, peeled potatoes into a pie pan that had been sprayed with non-stick spray. Then I sprinkled it with oil and salt and pepper and cooked it in a 400 degree oven for 15 minutes. (20 would have worked, too, and it would have been a bit crispier on the bottom)
While that was baking, I mixed 3 eggs, 1 teaspoon dried, minced onion, 1/4 cup 1/2 and 1/2 (milk works) and a little bit more salt and pepper (probably 1/4 teaspoon each). This is the filling. If you want more eggs, you can add in 2-3 more eggs without changing the basic recipe much, and there is room in the pie dish for them. I also got my toppings ready.
Toppings: Today, I used turkey ham bits (about 3 Tablespoons) and cheese(1/4-1/2 cup). In the past, I’ve used so many different things. Here is a list of things I’ve used at times: cooked spinach, cooked Swiss chard, cooked broccoli bits, ham pieces, bacon bits, leftover taco meat, parmesan cheese, mozzarella cheese, any other cheese I had laying around—basically any leftover that I thought would taste good on there. The key is to not put much of anything odd or strong-flavored on it, or the kids won’t eat it:). Small bits–no problem!
When I removed the crust from the oven, I poured the filling into the crust, and than added the toppings and popped it right back into the oven.
I baked that for 15 additional minutes in the 400 degree oven. Then, we were ready for breakfast. If you have added more filling, or lots of cold leftovers, you may need to cook a bit longer, say 20 minutes. You want the filling to set. This pie serves around 6 and can be made ahead and reheated one slice at a time, as needed.
We enjoyed it with home-canned pears. It is tasty and economical, especially with egg prices as low as they are right now!