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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Eggs & Cheese
Contributed by: Danielle Hairston
  • 1 recipe pastry for single pie crust
  • 4 beaten eggs
  • 11â�„2 cups half-and-half, light cream or milk
  • 1â�„4 cup sliced green onions
  • 1â�„4 tsp. salt
  • 1â�„8 tsp. black pepper
  • Dash ground nutmeg
  • 3â�„4 cup chopped cooked ham, chicken or crabmeat or 1â�„2 cup shredded carrot
  • 11â�„2 cups shredded Swiss, cheddar, Monterey Jack andâ�„or Havarti cheese
  • 1 TBS all-purpose flour
Roll out pastry. Line a 9-inch pie plate with rolled pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake at 450 degrees for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees.
In a medium bowl, stir together eggs, half-and-half, green onions, salt, pepper and nutmeg. Stir in meat or carrots. In a small bowl, toss together the cheese and flour. Add to egg mixture; mix well.
Pour egg mixture into hot, baked pastry shell. Bake at 325 degrees for 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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