1 (9 inch) unbaked deep dish whole wheat pie crust
Avocado oil, for sauteing
1 onion, diced
1 bell pepper, diced (we used 1/2 red and 1/2 yellow)
2 cups shredded cheese (we used a Mexican blend of Cheddar, Colby, and Monterey Jack, but we've tried with Mozzarella and it came out great, too)
2 tbsp whole wheat pastry flour
4 eggs
1 ¼ cups milk
½ tsp salt
1 tsp dried basil
¼ tsp ground pepper
1 tsp garlic powder
½ tsp parsley
1
Preheat oven to 400F.
2
Bake pie crust in preheated oven until firm, about 8 minutes. Remove from oven and reduce heat to 375 F.
3
Saute onions and peppers in avocado oil over medium heat until onions are caramelized and peppers are soft.
4
While vegetables are cooking, mix cheese and flour together in a small bowl.
5
In a large bowl, combine eggs, milk, and spices together.
6
Add cheese and sauteed vegetables to the egg mixture, and mix well.
7
Pour into the pie crust and bake at 375F for 45 minutes. Enjoy!
CategoryBreakfast, Child-Friendly, Vegetarian
Ingredients
1 (9 inch) unbaked deep dish whole wheat pie crust
Avocado oil, for sauteing
1 onion, diced
1 bell pepper, diced (we used 1/2 red and 1/2 yellow)
2 cups shredded cheese (we used a Mexican blend of Cheddar, Colby, and Monterey Jack, but we've tried with Mozzarella and it came out great, too)
2 tbsp whole wheat pastry flour
4 eggs
1 ¼ cups milk
½ tsp salt
1 tsp dried basil
¼ tsp ground pepper
1 tsp garlic powder
½ tsp parsley
Discover more from LivLaughCook
Subscribe to get the latest posts sent to your email.