Description
A delicious vegetable-packed egg pie that’s perfect for breakfast or brunch!
Ingredients
Scale
- 1/2 batch gluten free pie crust
- 2 tablespoons unsalted butter
- 1/2 cup white or yellow onion (diced)
- 1 tablespoon minced garlic
- 1 cup asparagus (ends cut off, then diced)
- 1 green bell pepper (diced)
- 2 cups fresh spinach
- 5 large eggs
- 1/2 cup half and half
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1 1/2 cups shredded cheese (I used sharp cheddar, anything goes!)
- Fresh chives and parsley for garnish
Instructions
- If using homemade pie crust, prep that first and add to your pie dish. Bake at 350 for 15 minutes. If using store bought, also bake at 350 for 15 minutes.
- Meanwhile, add the butter to a skillet and melt over medium heat. Add in the diced onion and saute for about 3-4 minutes.
- Add in the garlic, diced bell pepper, and diced asparagus. Saute for 3-4 more minutes, then add in the spinach and cook just until wilted. Set aside.
- Meanwhile, in a medium bowl or bowl of a stand mixer, beat the eggs, half and half, and spices together for about 1 minute. Add in the sauteed veggies, and whisk to combine.
- Pour into the baked pie crust and bake at 350 for about 45-55 minutes or until the center is just set. Let cool for 15-20 minutes, then garnish with fresh herbs and enjoy!
Notes
- Great for meal prep and can be served hot or cold.
- Feel free to mix in your favorite vegetables or cheese.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg