Egg pie recipe

I think this is technically a frittata. We always called it a quiche but it has no crust and no milk or cream.

From my mom:

9 x 13 inch baking dish
1 tablespoon melted butter
2 to 2 1/2 pints egg substitute (2 to 2 1/2 small cartons; three might be pushing it unless you plan to bake this in two smaller pans)
8 ounces shredded cheese (we use a bag of Asiago or Italian blend, or some other strong-flavored cheese. Use a bit more if you're using more egg)
8 to 16 ounces chopped spinach (1/2 to 1 bag frozen, thawed and drained), French-cut green beans, shredded zucchini, chopped collards, whatever. Mom thought 16 ounces was too much but I like lots of green stuff in my egg pie.
1 onion, chopped

Optional:
Chopped ham, shrimp, other vegetables, mushrooms, bacon bits, crumbled sausage, green onion, cooked rice, crumbled leftover cornbread, seasonings, diced jalapeños, etc. to taste.

Preheat oven to 350.

Mix everything. Pour into lightly buttered or PAM-ed dish(es). Bake 45 minutes or until it's completely set.

Feeds a crowd and makes good leftovers. Good with salsa over it. I like to put it in a sandwich with tomato slices.