Spicy Mushroom and Green Pepper Pie

This dish was inspired by a food blog event I came across called Left over Tuesdays. I usually struggle with left overs, they slowly rot in my fridge and I feel awful when I have to throw food out. So this seemed like a good opportunity to try to make use of them. I had, half a green pepper, some mushrooms, some shredded cheese, milk and a pie crust. So I thought may be a quiche would work. I did some research and and figured I could pull this off. Although with ingredients like mushrooms, green peppers and cheese how could I go wrong ! My living room cum kitchen smelled so good when the pie was baking in the oven. The mushrooms and red peppers mmmm.... could not wait to eat my creation.

It turned out surprisingly good. I like to call it a pie because unlike a quiche it was a bit mushy, I guess this could be because I used skim milk instead of whole milk? Anyway I was glad I used up my leftovers!

Ingredients:

1/2 a large green pepper diced
About a cup sliced mushrooms
1 cup skim milk
About a cup of shredded cheese
3 eggs
1 tablespoon red pepper flakes
1 teaspoon Mrs Dash Italian seasoning
Salt
1 refrigerated pie crust
1 tablespoon olive oil

















Method:

Heat oil in frying pan and add mushrooms. Cook on low heat till mushrooms are soft and fragrant. Add green pepper and stir. Season with salt and red pepper flakes. Take off heat. I like my green peppers crunchy so I just barely cooked them. Pre-heat oven to 400 degrees. Whisk eggs and add Italian seasoning, stir in milk till mixture is uniform. Grease a pie dish and place pie crust in and flute edges. Spoon mushroom and green pepper mixture in to pie dish. Pour any excess liquid from mushroom and green pepper mixture into milk and egg mixture and stir till incorporated. Sprinkle cheese on mushroom and green pepper mixture. Pour egg and milk mixture over cheese. Bake in oven at 350 degrees for 30 minutes or so. Cool for about 10 minutes, slice and enjoy!