Hi Shirley, Sounds delicious. I was searching the net for a recipe a few weeks ago and happened to run across several egg pie recipes. One of the blogs had some history to it and stated that these were called egg pies in America until around the late 1960s. I am sure the name change took place in California first when they began calling these egg dishes quiche or quiches.
In Old Mexico they have always been called bird egg pies and any type of eggs, goose, duck, turkey,chicken,[even turtle], are fair to use. I also read that Mexico is the largest egg consuming country per person of any country on earth. The average per person consumption is 400 eggs per year.
Many of these recipes such as custard and egg pies came about during seasons when there was an excess of both milk and eggs and the cooks came up with ways to increase consumption rather than sell their produce at a loss.
Some of these are made almost like omlets while others take on the basic plan of a pie crust pizza with lots of meats, mushrooms and
cheeses. The first quiche I ever tried I did not like it at all. It was a plain spinach quiche with very little seasoning. Since that first bad experience I shied away from them for a while. The ingenuity of the midwestern American cooks slowly brought me back.
Below is a link to a basic Philippine egg pie recipe which has several helpful hints to help the average cook become even better.
http://panlasangpinoy.com/2010/03/10/filipino-egg-pie-recipe/
Egg pie can be eaten as a main course or as a sweetened dessert pie.
One of my favorites has always been custard pie. Thanks for this
post. Dean
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"oleganny - OG" <oleganny@...> wrote:
We make something similiar as a supper dish - we call it egg pie because it is "deep dish" & it is basically an omelet baked in a pie shell. Pre-bake your shell for a few minutes so it doesn't get soggy when you put in the egg mixture. Mix your eggs with ingredients of your choice - We almost always use onions, green peppers & mushrooms -anything else depends upon what we have available. Bake at 350F until almost done, then sprinkle top with shredded cheese - whatever we have - & return to oven until cheese is melted. We serve this with a green salad, & sometimes sliced tomatoes if we have them fresh from the garden. We love this, & if there is any leftover, it reheats well - in a slow oven, not the microwave.
hugs,
Shirley in indiana
CHICKENS-101@yahoogroups.com
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