Spring Brunch Mini Pie

Are you looking for brunch ideas for Mother's Day? How about adding these mini pies to the menu. They're very easy to make and you can play with the ingredients according to Mom's taste. My version is all about cheese with some flavorful pepperoni added to give it a little zest. If you knew my Mom, you'd know how much she appreciates a little zest -- in her food and her life!

I made these in ramekins that are 5 inches in diameter and only 1 1/2 inches deep. They cook quickly and are removed from the ramekins before serving.

Serve this with asparagus and mimosas.

Time: 1 hour
Level: Average
Yield: Makes two 5" mini pies



Ingredients:

4 slices provolone cheese (torn into strips)
3 tbsp Parmesan cheese (grated)
8 slices pepperoni (cut into strips)
2 eggs
1/4 cup milk
1 pie crust (your favorite or this click for recipe)


Directions:

Preheat oven to 400 degrees.

Roll out pie crust making sure you have enough for a top and a bottom crust for each pie.

Place the bottom crusts in shallow ramekins and fill. If your pies are meant to be identical, divide the ingredients in half, so you don't have to measure as you go. Now start layering the ingredients.  I start with provolone, then Parmesan and pepperoni. Repeat the layers until you run out of ingredients.

Beat the eggs with the milk and pour 1/2 over the cheese and meat mixture in each pie.

Cover the pie with the top crust.  Pinch the edges and vent using the point of a very sharp knife. Just one 1/2 inch vent is enough.
Place ramekins on a baking sheet and bake at 400 degrees for 20 to 30 minutes or until golden. Start checking at 20 minutes in these shallow ramekins; they cook quickly! 

When done, remove from the oven and allow to cool about 20 minutes if you plan to remove them from the dish before serving. I recommend this so they can be sliced. It's amazing how filling they are! 
Best served cooled to near room temperature, but don't let them sit out all day on a buffet table. They are full of eggs, after all!