Quicky egg torte

This is one of our go-to quick meal when we have lots of eggs and not loads of time.

Filling

• 1 bunch of chard, spinach, or other greens, chopped

• 1-2 onion, diced or sliced

• 1-2 garlic

• 1/2 cup mushrooms, sliced (optional)

• 1/2-1 cup bacon, sausage, etc. (optional), cut into bits

• other goodies like herbs, olive, garlic, mushrooms, broccoli bits, etc.

• 1 tsp herbs and spices like smoked paprika, oregano, Prairie Pollo, etc

• Salt and pepper to taste

• 10 eggs

• 2 tablespoons milk/yogurt/cream

• 1/2-1 cup Parmesan cheese, grated

Crust

• 1 cup organic flour (we use Red Fife)

• 1/4 olive oil

• 1/4 water

Preparation

1. Preheat oven to 375°F.

2. Sauté onion until tender (~5 min); add other veg, meat and herbs and sauté for a bit longer; add greens and cook until most of the liquid is gone (a few minutes). Turn off heat.

3. In the mean time, beat the eggs well, and milk, etc (if using). Stir in the cheese. Set aside.

4. Prepare the quick crust by adding the water and oil to the flour, mixing and very briefly kneading. Spread the dough into the pie plate, and up the sides. Don’t spend too much time doing this, and don’t get too fussy. It is ok if the crust is uneven or if there are some holes - it will all meld together with the egg filling.

5. Once it has cooled  a bit, stir the veggie mix into the egg mixture; and pour filling into the crust.

6. Bake for ~30 min, or until the crust has browned and the filling has set for your liking.