We had lots of veggies that I knew would be yummy in this dish – so that’s what was for dinner 🙂 Leftover broccoli was sooo good in this recipe.
Ingredients
- 1 deep dish pie crust (homemade or store bought)
- 1 Tbs olive oil
- 1/2 cup sliced onion
- 1/2 cup chopped pepper
- 1 cup cooked broccoli (not mushy!) - no tough stems
- 1/2 cup sliced mushrooms
- 1 tomato sliced, or 1 cup cherry tomatoes, sliced in 1/2
- 2 Tbs all purpose flour
- 2 tsp dried basil
- 3 large eggs, beaten
- 1/2 cup milk (any kind)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 cups shredded cheese - I used 3/4 cup sharp cheddar and 3/4 cup mozzarella
Instructions
- Preheat oven to 400
- Place pie crust in pie pan, use a fork to put holes all around base of crust, cover with parchment and pour in pie weights
- Bake for approximately 8 minutes
- Remove from oven, lift out pie weights and return to oven for 2-4 minutes or until lightly browned, remove from oven and set aside
- Reduce oven temp to 350
- Heat olive oil in large skillet over medium heat. Add onion/peppers and mushrooms, cook for approximately 5 minutes or until just softened. Remove from skillet. Place tomatoes in same skillet (do not wash) and sprinkle with flour and basil. Set aside.
- Whisk eggs with milk and salt and pepper.
- Place 3/4 cup cheese in bottom of the pie pan, top with the broccoli and other vegetables. Top with tomato. Pour egg mixture over the vegetables. Sprinkle with remaining shredded cheese.
- Place in 350 oven and bake for approximately 40-45 minutes. Remove from oven and allow to cool for 5 minutes. Slice and serve immediately.
As always – ENJOY!