This savory pie makes use of frozen leeks and dried tomatoes, and the herbal pie crust shown in a previous post. In the summer months, by all means use fresh vegetables, but in the dead of winter you can rely on your frozen foods. The colors and aromas of this pie will warm your heart!
We grow spicy greens in our solar greenhouse all winter, so I will chop some of them to add to the pie. Feel free to substitute whatever colorful vegetables you have on hand.When the greens are wilted, I'll add all the vegetables to my freshly made or thawed pie crust. To make the filling, beat 4 eggs with 1/2 to one cup milk or half and half. Pour the filling over the vegetables and sprinkle with one cup of grated Jack or cheddar cheese. Sprinkle 1/4 teaspoon of nutmeg or paprika over all and bake at 350 degrees for 45 minutes. Bake right on a cookie sheet, to make it easier to handle and to catch any drips.When fully cooked, the center of the pie should look solid, not runny. If you're not sure if it's done, put it back in for another 10 minutes.
Crust should be lightly browned. Allow to cool a bit before serving.