|EVERY FEW MINUTES|
1 (9 inch) unbaked pie crust
4 lg. eggs, room temperature
1 c. half and half
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. diced oregano
1/3 c. finely chopped onion
1 c. shredded mild cheddar cheese
2 c. chopped cooked fresh, frozen (or leftover) collard greens, squeezed dry
1/2 c. chopped mushrooms
1/2 c. chopped bell pepper
Heat oven to 350 degrees. Bake pie crust about 8 minutes, set aside. In large bowl, lightly beat eggs, half and half, salt, pepper, oregano and onion, set aside. On bottom of crust, sprinkle 1/2 cup cheese. Add greens, mushrooms, bell pepper.
Pour egg and veggie mixture into crust, sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted in center comes clean. Let stand approximately 10 minutes before cutting.
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