Pastry for pie shell
1/2 Bell Pepper
Salt and Pepper to taste
6 Farm Eggs
1 cup Whole Milk, Half & Half or Cream
Salt and pepper to taste
Grated Red Hill Cheddar or other firm cheese
Fresh Herbs such as Parsley, Garlic Chives, etc.
Prepare Pie Shell:
Kudos if you make your own but there are any number of very nice prepared crusts in the refrigerator section of grocery stores these days. We use the roll-out type.
Roll out the room temperature crust into a pie plate, fit to edges and place in refrigerator to chill. Want to try making it from scratch? Here is the method we recommend: www.allrecipes.com
Wash, trim and chop Green Onions, Kale and half of Bell Pepper. Saute in 2 Tablespoons Olive Oil, season with salt and pepper, cook until just a little tender. Remove from heat and set aside.
Prepare Egg Filling:
Beat together 6 Farm Eggs, 1 cup Whole Milk (or Half & Half or Cream), salt and pepper. Grate Red Hill Cheddar or other firm cheese. Wash, trim and chop Fresh Herbs (we sent Parsley and Garlic Chives) add to Egg Mixture.
Preheat oven to 300 degrees. Sprinkle enough grated Cheese in the bottom of the Pie Crust to just cover. Dot with fresh Goat Chevre. Top Cheeses with prepared Vegetables. Pour Egg mixture over all, be careful to only fill up to 1/2″ of the top of the crust. Sprinkle top with more grated Cheese. Bake for 30-45 minutes or until center is just firm. We place the pie plate on a sheet pan just in case of spills. Because there is a lot of Cheese in there it will be a little soft when done. Allow to rest for 5-10 minutes before slicing and serving with Salad.