Cheesy-Veggie Pie, with Salami, held together by Eggs and a Splash of Milk

10 Dec


Quiche? Frittata? Cheesy-veggie pie, with salami, held together by eggs and a splash of milk.

Whatever its called, its easy, I made it up, its healthy, its got pie crust.

And it’s great leftover the next day.


Cheesy-Veggie Pie, with Salami, held together by Eggs and a Splash of Milk

1 recipe for pie crust
1 head of broccoli, cut into tiny bites
1 zucchini, sliced thin
8 slices salami
Cheddar cheese + this other amazing Spanish cheese that I had, too
6 eggs
splash of milk
salt and pepper

1. Make you crust. Refrigerate. Roll it out. Place into a pie plate or tart pan lined with parchment. Pre-bake your crust in a 400 degree F oven until just lightly colored, about 15-20 min.

2. Take your zucchini and salami and place along the bottom of the tart pan. Whisk together your broccoli, cheeses, and eggs with a splash of milk and salt and pepper. Pour into the tart pan over the salami and zucchini. Bake until done, about 30 min.

3. Let cool for about 5 minutes. Serve.

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One Response to “Cheesy-Veggie Pie, with Salami, held together by Eggs and a Splash of Milk”

Trackbacks/Pingbacks

  1. Quiche Me! « Figsinmybelly - June 28, 2011

    […] CHECK OUT MY CHEESY VEGGIE PIE, WITH SALAMI, HELD TOGETHER BY EGGS AND A SPLASH OF MILK […]

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