Canyon Park Cabin

Tara says ” Heaven Pie ”
Supper Pie is really my name for quiche made with normal ingredients that I have on hand. It’s a great clean-out the fridge dish to use up leftover cheeses, meats and veggies. Use low-fat milk if that’s what you have on hand, you can even use canned condensed milk.

One thing to note is that you start baking at 425 degrees for 15 minutes, then lower the oven temp to 300 degrees for 30 minutes.

It’s best to cook or saute ingredients before adding them to the egg mixture, but you want to cool them a bit first so they don’t cook the egg when you add them.

Supper Pie

Preheat Oven to 425 degrees

• Crust for 9-10″ pie pan
• 1 cup shredded cheese
• 4-5 large eggs
• 2 cups milk, half n half or cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cayenne

Buy or make a crust. I’m partial to “boughten” crusts for this, because we’re going for budget, quick, delicious, use-up-leftover type meal here, not fancy-baking-huge-mess type meal.

Beat the eggs slightly and add the rest of the ingredients. Stir in the fillings, pour into the crust, and bake at 425 degrees for 15 minutes, then reduce oven temp to 300 degrees and bake 30 minutes or until filling is set and knife inserted comes out clean.

Let stand 10 minutes before serving.

My favorite? bacon, onion & mushroom with little chunks of cheese. what would you add if you could? spinach, broccoli, tomatoes, ham? yum!