My daughter calls it egg pizza. She loves it. I think the rest of us would call it quiche? We make it twice a month or more and I actually got my son to take two bites of it tonight (Aaaaaahhhhhh, insert angels singing and heavenly beams of light shining down on our table). It is also one of the only meals the kids actually like to help me make (more angels singing and heavenly beams). While this was baking on this last Sunday in March, huge snowflakes began falling outside after a weekend of horizontal rain. It was so nice to be warm and dry inside with delicious food in the oven. The other thing that is great about this meal is the time you get after you slide both dishes in the oven. A whole half hour to clean up and set the table! I even lit a candle (angels, beams, you get the idea). Enjoy!
Burns Egg Pizza
1 Ready made pie crust (Pillsbury is my fav)
6 Eggs 1/2 Cup whole milk, cream, or sour cream or some combination thereof
1/4 Cup cheddar cheese
1 Can albacore tuna in water, drained or 1/2 cup cubed ham
1/2 Cup peas or shelled edamame
1 Tbsp dehydrated onion
1 Tsp dried parsley (if using tuna) or dried cilantro (if using ham)
Salt and pepper to taste
Preheat the oven to 400 degrees. Bring the pie crust to room temperature before trying to use. In a bowl beat the eggs and milk (dairy combo) until well combined. Stir in meat, cheese, veggies and seasonings. Place the pie crust into a pie plate or round casserole of some sort. I’ve even done it in cast iron and it turns out great. Pour the egg mixture in and bake it for 30 to 40 minutes or until it is set in the middle. No runny eggs, yuck.
5 – 6 Medium white potatoes
1 Tbsp vegetable oil
1 Tbsp smoked paprika
1 tsp garlic powder or garlic salt salt
Peel and chop potatoes into 1/2 inch pieces. Toss in a bowl with oil and seasonings and then spread them evenly on a baking sheet. Roast them on the bottom rack under the egg pizza for 30 – 40 minutes or until crispy. I stir them halfway through so they get evenly crispy. Serve it together with the quiche! My most recent fantastic discovery is Balsalmic Vinegar Heinz Ketchup. It really takes the potatoes up a notch and tastes like I am in a restaraunt despite the yelling and asking for more apple juice happening to my left and right. They make a jalepeno version which I have not tried but is waiting in my pantry for the first juicy burger to come off the grill if this blessed snow ever quits.