We have chickens that give us fresh eggs every day, so I’m always on the lookout for new recipes that include eggs. I came across this recipe from one our island’s cooking divas, Sonia Martinez. She has a very fun blog called Sonia Tastes Hawaii with recipes and tons of photos of island life.
I like Sonia’s recipes because she uses fruits and vegetables that are easy to find locally, in our own yards or at the local farmer’s market. The goat cheese is also locally made– yummy!
The only things I change in this recipe are soy milk for the milk, and I’ll grab whatever cheese I have on hand.
Quantities are approximate as I didn’t really measure anything.
Ingredients are listed in the order in which I added them.1 deep dish pie shell (*) or your own favorite recipe
1 heaping Tablespoon Dijon Country Rough mustardBrush mustard over bottom and sides of pie shell and bake until light
golden – I do this while oven is heating up to 350o F1/4 cup shredded medium sharp Cheddar
One layer ripe tomato slices
Sprinkle chopped garden onions
Sprinkle chopped fresh basil
Sprinkle chopped fresh chives
Dot with little mounds of chevre – about 1/2 teaspoon each (**)
One layer ripe tomato slices
Add another layer of the chopped onions, basil and chives
Top with another 1/4 cup shredded medium sharp CheddarBeat 4-5 eggs (depending on size)
Add milk and beat together
A touch of salt & fresh ground pepperPour over the pie filling and let it rest a bit so the liquid will go
all the way to the bottom. Add more egg/milk if needed to top itBake at 350o F until puffed and golden. Remove from oven, let rest
for a few minutes, slice and enjoy!It was delicious!
(*) I keep some in the freezer for emergencies
(**) I used a full small 4 ounce log of chevre (creamy goat cheese)YIELD: 6 servings for normal people – 4 for us
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