Sweet peppers and onion cooked slowly until the onions go properly caramelized, set with eggs, milk and shredded cheese in a whole wheat crust. It slices cleanly hot or cold, which is what makes it useful.
Blind-bake the crust for eight minutes before the filling goes in, and toss the cheese with the flour first. That flour is what stops the custard weeping under the slices.
1(9 inch) unbaked deep dish whole wheat pie crust
Avocado oil, for sauteing
1onion, diced
1bell pepper, diced (we used 1/2 red and 1/2 yellow)
2cupsshredded cheese (we used a Mexican blend of Cheddar, Colby, and Monterey Jack, but we've tried with Mozzarella and it came out great, too)
2tbspwhole wheat pastry flour
4eggs
1 ¼cupsmilk
½tspsalt
1tspdried basil
¼tspground pepper
1tspgarlic powder
½tspparsley
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!
