Variations of egg-and-custard pies have been baked in Amish kitchens across Lancaster County for generations, usually with whatever was on hand that week.
Ingredients
- 6 eggs
- 1 1/2 cups heavy cream (350ml)
- Salt, pepper, pinch of nutmeg
- 1 (9-inch) pie shell, partially blind-baked
- Cheese, meat, and/or vegetables of choice (cheddar and bacon, caramelized onion and gruyere, spinach and feta)
Method
- Whisk eggs and cream with salt, pepper, and nutmeg for the custard base.
- Pour into the pie shell and add your fillings.
- Bake at 350°F for 40 to 45 minutes, until just set in the center.
Make two at once, cool, wrap tight, and freeze — pull one out the night before for a full meal that reheats in slices.