Recipe by Nicole Brummett
This is another Kids in the Kitchen recipe. This is really easy to do and will taste great no matter what it looks like when the kids get done :) This recipe came from a kids in the kitchen section of a Taste of Home or Good Cooking magazine. The recipe is called Chicken Egg Pie because the 6- year-old that named it always called eggs, Chicken eggs. There is not supposed to be chicken added to the recipe, although you could add it if you wanted to along with any other favorite quiche ingredient.
Top Review by fmikef
I give this one 5 stars for ease of preparation! My kids (ages 12 and 8) made this together. We used double the bacon and skipped the ham, which worked fine. I found the crust to be over cooked, so might leave the foil on longer next time. ALSO! This works best in a small pie tin, not a big one. I grabbed a big pie pan and had to add more egg/milk mixture to top it off.
- 1 (8 ounce) package crescent roll dough
- 8 ounces shredded cheddar cheese, 2 cups, divided
- 1⁄2 lb bacon, cooked and crumbled
- 1 cup cubed cooked ham
- 4 eggs
- 1⁄3 cup milk
- salt and pepper
Directions See How It's Made
- Unroll crescent dough; separate into triangles.
- Arrange in a greased 9 inch pie plate, forming crust; seal seams and perforations.
- Sprinkle with 1 cup cheese, bacon and ham.
- In a bowl, beat eggs, milk, salt and pepper.
- Pour over the ham.
- Sprinkle with remaining cheese.
- Cover edges of crust loosely with foil.
- Bake at 350° for 20 to 25 minutes.
- Remove foil.
- Bake 20 minutes longer or until a knife inserted comes out clean.