Egg Pie

Mushroom, Onion, Spinach, Turkey Bacon and Cheddar Cheese


Turkey Bacon and Cheddar Cheese


This is NOT quiche, this is egg pie. I know it looks like quiche, and tastes like quiche, but this is definitely NOT quiche. It's egg pie. "Egg Pie" is, for some odd reason, an acceptable term for this meal while quiche is not...it's a man-boy thing. I don't argue, I just call it egg pie.

This is a new experiment I will be trying out for the next few weeks, we'll see how it goes. The goal is to lighten my load in the morning. The main issue at our home (at least for me) is that we all wake up at different times, which means we eat at different times...which means I cook several times in the morning. Since my mornings are typically very productive, it would be nice if I could do my thing without being interrupted....well, maybe "less interrupted" would be a better term.

Here's the plan: On Sundays, I am going to make two egg pies, one for the kids and one for us. Then every week day morning we'll heat up a slice in the toaster oven. Breakfast done, minimal cleanup. We'll see how it goes....

Egg Pie

Crust (adapted from Epicurious.com)
1 1/4 C whole Wheat Flour
1/2 t salt
1/2 C (1 stick) chilled butter, cut into 1/2-inch cubes
4 T (or more) ice water

This recipe makes enough for two thin pie crusts. Mix everything in the processor until it comes together in moist clumps, adding more water by the teaspoon if dry. Gather dough into a ball wrap and chill at least an hour and up to a day. When ready, divide into two equal balls, and roll out dough on a floured surface to 14 1/2-inch round. Place in greased-floured pie dish.

Fillings (this is going to make both pie fillings)
preheat oven to 375

12 eggs
1 1/2 cup milk ( I used whole milk but any would work)
Salt - pepper--couple shakes of each

2 cups grated cheese, divided
8 pieces of cooked turkey bacon, chopped into 1/2-inch bits (I cut mine prior to cooking), divided
1 t butter
3/4 cup mushrooms, sliced or chopped
handful of spinach, chopped (handful of frozen spinach would work fine too)
1 medium onion, chopped

In a pan, saute the veg with the butter until soft (adding spinach last because it really only needs a couple of minutes to wilt). Medium-low heat is fine.

While that's cooking get your bacon going.

While your veg and your bacon are cooking on the stove in two separate pans pull out a bowl and mix the eggs, milk and salt and pepper. Set aside. Now would be a good time to grate the cheese too.

Putting it all together:

Pull out to two pie crusts from the refrigerator and place side by side.

Fill one pie crust with bacon and cheese (I divided the cheese and bacon unevenly, with the majority of both going into the "Bacon-Cheese Egg Pie")

Fill the other pie crust with the mixed veg, and remaining cheese and bacon.

Pour half of the egg mixture over each pie. Cook for 35 minutes or until a toothpick comes out clean.


Viola! 1 hour in the kitchen and breakfast for an entire week. Again, we'll see...