1 nine inch unbaked pie crust
2 cups of cooked vegetables, such as kale, spinach, broccoli or collard greens
½ cup cooked and chopped bacon or sausage
1 cup shredded cheese, such as gruyere or cheddar, but almost any cheese will work
7 eggs
1 cup milk
½ teaspoon salt
¼ teaspoon fresh ground pepper
½ teaspoon ground nutmeg

In the empty pie crust spread the vegetables, meat and cheese, combining gently with your fingers to evenly distribute. In a mixing bowl, combine the eggs, milk, salt, pepper and nutmeg. Blend well to thoroughly beat the eggs. Pour the egg mixture into the pie crust, and gently mix with the vegetables. Bake on a baking sheet, in a 375 degree oven for 35-45 minutes, until the center is set. Allow to cool for 15 minutes before serving. This makes a great meal served with a salad.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

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