The beauty of this recipe is the versatility of it. It can be served for breakfast, brunch or dinner, made in advance and reheated, and freezes well. Use your imagination and whatever is in season. For Christmas brunch, I like to use red and green bell peppers, in the springtime I use asparagus, in the summer I add broccoli, in the fall spinach and hearty mushrooms. Diced ham or bacon also add a nice touch.
2 Pillsbury Pie crusts – Follow directions on package. Roll each one onto a glass pie dish, poke holes in the bottom and pre-bake for 10 minutes.
Saute diced onions and bell peppers, mushrooms, or steam chopped broccoli or asparagus-about a cup for each pie.
2 cups grated Swiss cheese for each pie (a sprinkle of grated cheddar on top for color is an option).
4 Farm fresh eggs-each
1 cup half n half
1/8 tsp fresh grated Nutmeg
Salt and pepper
Layer one cup cheese on bottom of each pie, add veggies and/or meats of any combination you like, add another cup of cheese.
Beat together eggs, cream, and seasonings til well mixed, pour over top.
Bake in 350 degree oven for 35-40 minutes and nicely browned on top. Let rest 5 minutes before serving, or cool completely before covering with foil and put in freezer.