siglinde99 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
siglinde99) wrote2012-08-19 02:57 pm
siglinde99) wrote2012-08-19 02:57 pm
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While I was on my trip to Newfoundland, we stopped in New Brunswick to visit with friend of Darrell's, Jake Powning http://(http://www.powning.com/jake/forge/arts.shtml). While Jake and Darrell talked, his wife Sara brought out a lovely lunch. It included an egg and cheese pie that had to fit several criteria. It needed to be vegetarian (for her), gluten free (for one of the girls), and something her conservative New Brunswick parents would eat. Here is what she did:
Coat a pie plate with olive oil, then cover with thin slices of potato, to substitute for a crust. Stir together four eggs, about 1/2 c of milk, 2-3 ounces of shredded cheese, and as many vegetables as you like. Add salt and pepper to taste. Pour the egg mixture over the potato slices, then bake until done (I did 20 minutes at 350F). Because mine was intended for Geoffrey, I used some of my homemade prosciutto and half a green pepper from a colleague's garden.
Coat a pie plate with olive oil, then cover with thin slices of potato, to substitute for a crust. Stir together four eggs, about 1/2 c of milk, 2-3 ounces of shredded cheese, and as many vegetables as you like. Add salt and pepper to taste. Pour the egg mixture over the potato slices, then bake until done (I did 20 minutes at 350F). Because mine was intended for Geoffrey, I used some of my homemade prosciutto and half a green pepper from a colleague's garden.
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