Ingredients Jump to Instructions ↓

  1. 2-crust pie crust recipe

  2. 2 tablespoons butter

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. 1/4 cup flour

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 5 eggs, beaten

  9. 2 cups half and half cream or evaporated milk

  10. 1 teaspoon dried dill weed

  11. 1/2 teaspoon dried marjoram leaves

  12. 2 cups chopped cooked beef or deli roast beef

  13. 2 cups shredded Cheddar or Colby cheese

  14. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Line a 15x10" jelly roll pan with the pie crust, including up sides. I drop pieces of the pie dough around the pan and press until it covers the bottom and sides. Place in refrigerator while preparing the filling. In medium saucepan, melt butter; add onion and garlic and cook and stir until tender, about 6-7 minutes. In a large bowl, beat together flour, salt, pepper, eggs, half and half, dill weed, and marjoram. Arrange chopped beef on to the crust lined pan and top evenly with onion mixture. Sprinkle with Cheddar cheese. Carefully and slowly pour egg mixture over cheese. Sprinkle with Parmesan cheese. Bake at 400 degrees for 25-35 minutes, until filling is puffed and beginning to brown. Cut into squares to serve.

  2. servings


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