Description
Delightful and savory egg pies filled with mixed vegetables and cheese, perfect for gatherings or easy weeknight dinners.
Ingredients
Scale
- 1 package of flaky pastry shells
- 4 large eggs
- 1 cup mixed vegetables (like bell peppers, spinach, and tomatoes)
- 1 cup shredded cheese (like cheddar or mozzarella)
- Salt and pepper to taste
- Optional: herbs for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pastry shells in a muffin tin.
- Whisk together the eggs, adding a generous pinch of salt and pepper.
- Add the mixed vegetables and cheese to the egg mixture and stir until combined.
- Pour the egg mixture into each pastry shell until they are filled to about three-quarters full.
- Bake for 20-25 minutes or until the egg is set and the tops are golden brown.
- Allow the pies to cool slightly before removing them from the tin.
- Serve warm, garnished with herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg
Keywords: egg pie, savory pie, baking, quick meals, family recipes