Oct 27, 2014


I'm afraid this was one of those dishes that didn't get precisely recorded.  I can guestimate the contents and amounts though.  It's worth playing around with - it was SO. DAMN. GOOD.

I'm calling it chili pie.

-pie crust
- 6-8 small grilling onions (or one large red onion)
- 1 green bell pepper
- 1 purple bell pepper (or red)
- 1 lb roasted, seeded and sliced sweet red peppers (I used sweet Carmens)
- 1 lb roasted seeded and sliced chili peppers (I used Sandia's - very hot)
- 1 tomato
- 10 - 12 eggs
- 1 cup milk or non-dairy milk
- 5-6 T flour
- 2 t sweet paprika
- cumin
- salt
- pepper

- Blind bake a flaky pie crust following a recipe of your choice.

- Preheat your oven to 375

- Saute the onions and all the peppers over medium high heat: after the onions start to soften (about 5 minutes) add the bell peppers (5 minutes more),  then lastly the roasted peppers.  Season with about 2-3 tsp sweet paprika,  a dash of cumin and salt and pepper to taste.  You could add a variety of spices here - but the peppers really have great flavor so why cover that up? 

- In a bowl whisk the eggs and milk with the flour and some salt and pepper.

- Add one layer of the onion/pepper mixture, then pour in a layer of egg mixture, add another layer of onion/ pepper, followed by more egg until the pie is full to brimming. Add the sliced tomatoes on top.

- Carefully place in the center rack of the oven and cook for about 20 minutes on 375 then drop the temp to 350.  Cooking time here will vary depending on whether the milk is dairy or non.  Basically cook it until all the egg has hardened and no liquid or watery bits can be seen.  It took mine about an hour.

- Allow to cool for 15 - 20 minutes then enjoy.

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