If you're looking for a quick, oops-its-almost-bedtime sort of meal, try again. This isn't it! This is a more of a plan ahead meal. I usually get the urge to bake it on the weekend, and thankfully it freezes easily. PLUS you can customize it to whatever you have on hand.
Servings: 6-8/pie
Serve with: fruit in the summer (oranges are really yummy!) or a salad
Ingredients
* 2 uncooked deep-dish pie shells
* 1 cup milk
* 1 cup mayo
* 6 eggs
* 2 cups cheese
* 2 Tablespoons flour
*2 T balsamic vinegar (optional)
* Seasonings (optional)
Directions
1. Preheat oven to
2. Whisk together the mayo and milk. You want them to be reeeeeally incorporated.
3. Add in the eggs, whisking it well.
4. Dump in the flour. It doesn't have to be level precise. This is home cooking at it's best - just get it as close to 2 T as possible.
5. Combine the flour with the mixture. It should be pretty liquidity.
6. Optional time - add in seasonings (dry ranch, dry Italian), Balsamic vinegar and/or any combination of meats and veggies (ham, broccoli, spinach, mushrooms, black olives, etc). Mix well.
7. Pour into prepared pie shells. Place onto cookie sheet and slide into the oven.
Bake: 325 for about 55-65 minutes until a knife comes out clean
This was the first recipe I taught my husband (then boyfriend) to make on his own, so if he can make it, anyone can make it!
