- Basil leaves
- 5-6 eggs
- half n half or cream (I used low fat milk)
- 1-2 cups of shredded cheese of choice
- pie crust
- salt, pepper, nutmeg
I used Pepperidge Farm puff pastry instead of pie crust because I really just don't like pie crust. I also think the puff pastry is lighter and cooks up more quickly. Unfold the crust and lay it into the dish.
Blend the ingredients together using a blender for 2 minutes.
Pour the mixture into the dish.
Bake for 45 minutes. Allow to cool on the rack. I didn't have a tart pan which is why I used this dish. I like the way it turned out because it looks like a "country" chicken pot pie.
This can be served as a main course with some tomato salad or as a side dish.