From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Saute the onion and garlic in the olive oil in a small saucepan until the onion is tender but not brown. Combine the flour, salt and pepper in a bowl and mix well. Stir in the cheese, ham and mushrooms.
Whisk the milk and eggs in a bowl until well blended. Stir in the onion mixture. Add the milk mixture to the cheese mixture and mix well. Spoon into a greased 9-inch pie plate. Bake at 425 degrees for 30 minutes. Serve with fresh fruit and muffins.
SERVES: 6
- 1/2 cup chopped onion
- 2 garlic cloves, chopped
- 1 Tablespoon olive oil
- 3/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces Co-Jack cheese, shredded
- 1 cup chopped cooked ham
- 1 (4-ounce) can chopped mushrooms, drained
- 1 cup milk
- 2 eggs
TO PREPARE:
Saute the onion and garlic in the olive oil in a small saucepan until the onion is tender but not brown. Combine the flour, salt and pepper in a bowl and mix well. Stir in the cheese, ham and mushrooms.
Whisk the milk and eggs in a bowl until well blended. Stir in the onion mixture. Add the milk mixture to the cheese mixture and mix well. Spoon into a greased 9-inch pie plate. Bake at 425 degrees for 30 minutes. Serve with fresh fruit and muffins.
SERVES: 6
