It took me a while to come up with a name for this one, and this is best I could do. It's a frittata meets quiche meets pie, and my new favorite thing. I eat eggs for breakfast everyday, usually an omelette, and thought, why not make one huge egg dish (a.k.a a frittata) and have a slice every morning. And then I remembered I had a little bit of pie crust in the fridge. This was the result.
Ready in: 35 minutes
1 cup broccoli florets, chopped
1 dozen eggs, divided
1/3 cup sundried tomatoes, chopped
1/3 cup feta cheese crumbles
1/2 tablespoon olive oil
1/2 12-inch pie crust (pre-made, refrigerated)
1. Preheat the oven to 375 degrees. Microwave the broccoli florets in a bowl for 1 - 2 minutes - this is optional, if you prefer your vegetables not to be too crisp.
2. In a large bowl, whisk together six whole eggs, plus six egg whites. Add the broccoli, sundried tomato, feta cheese and some salt and pepper. Whisk until combined.
3. Grease a 10-inch pie pan with the olive oil, using a napkin to spread it well all around. Pour the eggs into the pan.
4. Use a sharp knife to cut the pie crust in half. Cut one of the halves into 3/4-inch strips, longwise. Store the remaining half of the crust in a plastic bag and place back in the refrigerator for future use.
5. Place the pie crust strips over the egg, weaving the strips like a basket. It's okay for them to sink a little bit into the eggs. Use a spoon or pasty brush to brush egg over any dry areas of the crust.
6. Bake for 25 minutes, or until the eggs are cooked through and the pie crust is golden.