With many planning spring brunches, we have a fabulous recipe to share, one that is a staple in our menu planning for its ease and versatility. Essentially a crustless quiche, the recipe was given to us many years ago by a dear friend, local artist Nancy Mossing— the namesake behind our “Nancy” & “Nancy’s Blue” glazes! We love using a White’s Pottery batter bowl to mix up the ingredients— it’s just the right size, and the spout makes for an easy transfer to our oven-safe White’s Pottery pie dish. We include a few easy variations on the base recipe, but invite you to experiment with your own. We are chuffed to share Nancy’s Brunch Pie with you, and hope you enjoy it as much as we do!
Nancy’s Brunch Pie
Essential Ingredients
5 large eggs
2 tbs. melted butter, cooled to room temperature
½ c. flour
½ tsp. baking powder
1 c. cottage cheese
2 c. shredded or crumbled cheese
1 c. veggies
1/4 tsp. freshly cracked black pepper
Suggested Variations
Pepper-jack & asiago cheeses with one 7 oz. can green chiles, drained, plus ½ tsp. cumin
Feta with sautéed mushrooms plus ½ tsp. oregano
Cheddar with chopped roasted broccoli plus ¼ tsp. red chili pepper flakes
Instructions
Preheat oven to 400ºF. Whisk eggs and butter, then mix in flour and baking powder thoroughly. Stir in cottage cheese, cheese, veggies of choice, and black pepper. Pour into a thoroughly buttered pie plate. Bake at 400ºF for 15 minutes, then turn the oven down to 350ºF and bake for an additional 15 minutes. We have found variations in oven temperatures and times, so we note that the pie is done when a knife inserted into the center comes out clean. Let sit for at least 10 minutes before serving. Bon appétit!