Apple and eggs?! Stick with me here!
Normally you would think that eggs make a dish savoury, but in this case it acts like a custard. A super fluffy delicious custard. When paired with the sweet apples it makes a naturally sweet, almost tart-like breakfast or lunch! Sign me up!!
With the addition of thyme you can’t go wrong. This is THE fall dish you’re going to want to try!
Serves 8 // Vegetarian, Dairy Free (if dairy-free milk is used) & Gluten Free (if crust is GF), No Sugar Added
1 frozen pie crust (dairy free and gluten free if necessary)
1/2 Tbs coconut oil
1 onion, sliced thinly (180g)
2 royal gala apples, peeled and diced (240g)
1 cup milk (I used unsweetened almond milk, 1% or 2% milk are okay!)
1/2 tsp salt
1 tsp dried thyme
1/4 tsp pepper
Preheat oven to 375F
Remove pie crust from freezer and leave on container until ready to use
Heat up coconut oil over medium heat in frying pan
Add sliced onion. Stir for 5 minutes until slightly softened
Add diced apple and stir until apple is slightly soften (5-7 minutes) then remove from heat
For the filling: Crack 4 eggs into a bowl and add milk. Add salt, thyme, pepper, whisk and set aside
Evenly place the apple & onion mixture into the pie crust
Re-whisk egg mixture and pour into the pie crust. You may not use all the mixture depending on how deep the crust is. You don't want it filled to the brim as it may overflow in the oven.
Bake on the middle rack in the oven for 45-50 min or until the top is set. Let it sit for 20min before slicing.
Wrap leftovers and keep in fridge for up to 4 days.
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