Grandmother Peeper's Egg Pie & Jane Marie's Quiche
1880s
Fernandina on Amelia Island, Florida
Grandmother Peeper writes: I've had many a ree-quest fer my egg pies. Mix eggs, nacherly, milk, cheese and ham. Bake 'um half the hour in a medium hot oven lessen you git a burnt crust. Breakfast, dinner and supper, any time is the right time ta be served a wedge. Add some a the fruit a the season ifn' ya don't have a hateful Aunt Noreena around who is worse at stealing your crops than them rabbits from the woods. Eat hearty!
2012
Fernandina Beach on Amelia Island, Florida
Jane Marie writes:
Peeper, your egg pie sounds delightful so, with your permission, I'll have you serve it to your Dunnigan family in
Mark of a Man, my next novel, set in your 1898 time.
I make something similar. Below is my version we call quiche.
You will need:
2 frozen regular pie shells
6 eggs
1 cup light sour cream
8 ounces 2% sharp cheddar cheese
2 think slices of lean ham, chopped
1/4 cup no fat milk
green onions, chopped, optional
Spice for first pie:
1/2 teaspoon garlic powder, more or less, depending upon how strong you like your garlic
Spice for second pie:
1 small can green chillies
Poke each shell all over with a fork so it won't puff up during pre-baking for 10 minutes at 400 degrees. Let cool while mixing filling.
Pie Filling:
Beat eggs, sour cream, cheese, milk, and ham together. Separate evenly into two separate bowls. To the first bowl, stir in the garlic powder. To the second, stir in the green chilies. Fill cooled pie shells with mixtures and bake for 45 to 50 minutes at 325 degrees until knife inserted in the center comes out clean. It may be necessary to cover edge of crust with aluminum foil to prevent browning too much. Serve warm and refrigerate leftovers. Reheat for moments in the microwave to avoid a soggy crust.
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| ham, cheese and garlic powder |
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| ham, cheese and chopped green chilies |
