• William’s Egg Pie

    Versatile recipes are my favorite! Below is one version of a basic quiche recipe. You can leave out the bacon and make it vegetarian. If you prefer gluten free, make it a crustless quiche, by spraying the pie dish with cooking spray. Use seasonal vegetables, the ones in your fridge, or the ones you know your family will eat. I usually have enough filling for two pie crusts, depending on egg size. When I made the ones pictured, I made one with leeks, swiss chard and Gruyere for the grown-ups (I forgot the chard and added it on top), and cheddar and swiss chard for the boys. Other favorite combinations are: broccoli and mushroom, spinach and potato or kale and zucchini .


    • 2 frozen pie crusts (I used Wholly Wholesome Spelt)
    • 6-8 large eggs
    • 1 1/2 cups (6 ounces) shredded cheddar cheese, divided
    • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided (Gruyere works well too!)
    • 1/2 cup milk
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons Mila
    • 1 (16-ounce) cottage cheese
    • 1 tablespoon olive oil or butter
    • 1 leek, thinly sliced
    • 1 glove garlic
    • 1 cup chopped swiss chard
    • *optional* 2 pieces of bacon cooked and finely chopped


      1. Preheat oven to 400°.
      2. Beat eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, Mila, and cottage cheese.
      3. Heat olive oil in a  large skillet over medium-high heat. Add leeks; sauté for 7 minutes or until tender.
      4. Add the vegetable mixture and bacon to egg mixture. Pour mixture into a pie dish(es). Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese.
      5. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.



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