Tuesday, August 10, 2010

Eggie Pie

Tonight is definitely leftover night at our house. Apparently Marc and I haven't been good at guesstimating the amount of food we are going to need for the extra people in our home. Which means that our fridge is currently overflowing with food. So to make this post a little bit more exciting then just a leftovers post, I'm going to tell you about the Eggie Pie I made over the weekend, one of the leftovers that quickly got eaten up.

Eggie Pie was supposed to be a sausage and potato quiche. We had some onion, potatoes, and sausage sitting in the fridge that needed using up so I decided to experiment. I made it before our guests arrived so that we would have something ready to go in the morning when they came over for breakfast. What I didn't expect was the amount of willpower it would take to not eat some as it came out of the oven. I also didn't realize that my sausage and potato quiche was going to go through so many name changes, from quiche, to breakfast pie to eggie pie. I think the eggie pie was more of a way to get the nephews to try something they would like then anything else. But no matter what you call it, it was delicious!

Eggie Pie
  • frozen pie shell
  • 2 medium sized red potatoes or potatoes of your choice
  • 1/2 small onion, diced
  • 2 medium sausages, cubed
  • 5 eggs
  • 1/4 cup nonfat milk
  • 1/3 cup shredded smoked Gouda, or cheese of your choice
  • pepper to taste

Take the pie shell out of the freezer. Preheat oven to 450F. Prick bottom of pie shell and bake for 5-7 minutes. Bring water to boil in a medium saucepan. Slice potatoes 1/8 inch thick and boil for 3-5 minutes. Potatoes should be firm not mushy. While potatoes are boiling, cook sausages and onion in a skillet over medium heat.

In a small bowl beat eggs and milk together. Add cooled sausage and onion mixture, cheese, and pepper. Place a layer of potatoes around the bottom of the pie crust. Pour half the egg mixture. Place a second layer of potatoes on top of egg mixture. Pour the rest of the egg mixture over the top. Bake at 450F for 20 min. Reduce heat to 300F and cook another 20-30 minutes or until knife inserted in the middle comes out clean. Enjoy!

1 comment:

Allison said...

Dude, I am totally making this dish this weekend. I LOVE eggies