After a company picnic, we had a bunch of leftover grilled vegetables, so I took them home and made this. I brought it back the next day & it disappeared very quickly! Everyone said it was fabulous! Makes 2 9-inch pies.
1The veggies were all drizzled with olive oil, salt & pepper, then grilled over a medium hot grill until you get nice grill marks and veggies are tender-crisp. I used green and red bell peppers, asparagus, zucchini and red onion.
2Preheat oven to 400 degrees and place rack in the bottom slot. Lay cheese slices into bottom of pie shells - 4 slices per shell.
3Chop grilled veggies roughly and spread out over cheese, dividing evenly between the 2 pie shells.
4Combine eggs, milk, grill seasoning and salt. Whisk to break up the eggs until smooth. Divide between the 2 pies, pouring slowly over the veggies and cheese. Fill to just barely under the top edge.
5Bake 50-60 minutes until golden brown on top and the egg is totally set. Remove from oven and let sit for 10-15 minutes before cutting. Serve warm or at room temperature.
6If you want to add meat, you can add cooked bulk sausage, or diced ham and it would still be great! Enjoy.