I just have to share with y'all this delicious egg pie- not quite a quiche, but perhaps a handsome Basque cousin of a quiche. A friend brought this to us post baby, and it was devoured immediately. I had it for dinner, then breakfast, then lunch. Now that glorious tomato season is upon us, I cannot wait to make it again with fresh Grainger county tomatoes, or some out of my dear neighbor's bountiful vegetable garden. I used store bought whole wheat pie crust, which I overcooked a bit. This did not harm the flavor, but I would swath the crust with an aluminum foil shield. I doubled the recipe and made two pies, one of which went into the freezer.
- 4 1/2 Tbsp. Olive oil
- 1 1/4 heaping cup coarsely chopped red bell peppers
- 3/4 heaping cup coarsely chopped onions
- 8 Tbsp. Chopped green onions
- 1 Tbsp. Minced garlic
- 3 cups drained peeled tomatoes chopped
- 2 tsp. Dried basil, or 2 tbsp. Fresh basil
- 1 Tbsp salt
- 1/2 tsp black pepper
- 6 dashes tobacco
- 3 Tbsp unsalted butter, melted
- 6 eggs lightly beaten
- 1 pie crust
- Preheat oven to 350 degrees.
- To make the filling, in a large skillet over medium heat, sauté peppers and onions in live oil until wilted. Stir in garlic. Add tomatoes, basil salt pepper and Tabasco. Slowly simmer cook to reduce the liquid (abut 10 mins). Stir in butter, and then mix in the eggs. Pour mixture into pie shell and Bake until set, about 30 minutes. Allow to rest before serving.
It's perfect for a ladies luncheon or a light dinner served with a green salad, or an ideal brunch dish with fruit. Packed with veggies, Piperade Pie is a great way to celebrate my favorite season. Can y'all tell that I really love this dish? Unsurprising, considering egg dishes seem to be my main form of subsistence these days, much to Hubs' chagrin. He is under the impression that they aren't substantial enough for dinner. However, this dish made him a believer.