Savory Egg and Vegetable Pie

This Savory Egg and Vegetable Pie combines the richness of eggs with seasonal vegetables, all encased in a flaky pie crust. Perfect for breakfast or brunch, it offers a delightful balance of flavors and textures that will please both traditionalists and those seeking a creative twist. It's not only delicious but also packed with nutrients, making it a wholesome choice for any meal.

Ingredients:

• 1 pre-made pie crust
• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the onions and bell peppers, and sauté until softened, about 5 minutes.
3. Add the chopped spinach and cherry tomatoes, and cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the eggs, salt, black pepper, garlic powder, and smoked paprika.
5. Stir in the sautéed vegetables and shredded cheese into the egg mixture until well combined.
6. Place the pie crust into a 9-inch pie dish. Pour the egg and vegetable mixture into the crust, spreading it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden.
8. Let cool for a few minutes before slicing. Serve warm or at room temperature.