One (1) 9" frozen pie crust -- I have yet to make my own, this one was purchased at Whole Foods
Five (5) large eggs
One & a half (1 1/2) cups of assorted chopped veggies -- I used baby portobellas, onion & green pepper. Feel free to get much more adventurous, though!
One & a half (1 1/2) cup of cheese -- I used cheddar cheese and a smoked gouda. I definitely suggest using smoked cheese, as it gives it a more robust flavor. You can use as many types of cheese as you'd like.
Two (2) cloves of minced garlic
One (1) tablespoon of butter
Salt & pepper to season
Preheat oven to 425F degrees.
Throw the butter and garlic in a pan and heat up until the butter is melted.
|Saute w/ garlic and butter,|
but only if you love delicious veggies
While the veggies are heating up, crack all five eggs into a large bowl and beat until scrambled. Season with salt and pepper. Set aside.
Shred the cheese (I highly recommend getting blocks of cheese and shredding as needed, instead of pre-shredded cheese; it provides a fresher taste and you can shred according to whether you want thick shreds or thin). Mix the cheese so that it is not divided by flavor. Set aside.
|Spoon the veggies, cheese,|
and eggs into the crust
Next to be placed in the pie crust is the cheese. I usually spoon all but one small handful in. Ensure that it is spread evenly.
Now, pour your liquid egg evenly over the top of the cheese and vegetables. It should fill up to the top of the pie crust. You can now sprinkle the small handful of cheese on the very top.
Place in the preheated oven and bake for 25 minutes. (This varies based on your oven, so keep an eye on it.)
Once the top is golden-brown, remove from oven and test that it is completely cooked all the way through.
Let cool and eat ravenously.