Peeps, chickens and Egg Pie



When the little peeps arrived at our house, they were a couple of days old. Being the non-farmers that we are, our peeps moved into first class real estate, the rabbit cage. Little peeps are too cute too watch. After watching a  clutch or two grow, I am still amazed how they develop. Before they  grow very big,  the male peeps stand out over the females. The male chicks will strut about like they “own the rabbit cage”.  The females learn to tolerate the males. Just about the time that  there is not enough space to do so, they are ready to move to the big house.

Mr Turq with the Hens
Mr Turq with the Hens


The chicken condo is large enough for everyone to have their own space to move about. As non-farmers, we have had good success introducing our pullets to the flock. We allow the flock to free range in the yard while we introduce the pullets to their new condo. At dusk, the flock is ready to return to the roost and only mildly interested in the new tenants. In the morning, the pullets are introduced to the “pecking order” by the flock. Little chicks or pullets move very fast. This helps them avoid pecking lessons.

We have managed to raise happy hens by applying the sames rules  we apply for house guests. Always provide comfortable space for your guests to relax. Make sure that the adult beverages are plentiful and easy  to access. Keep ready to eat snacks available and prepare a special meal as time allows. In the case of chickens, we call this scraps.

Farm Fresh Eggs
Farm Fresh Eggs

Our happy hens lay pretty eggs. Fresh eggs are great and in constant supply with my flock.  My favorite breakfast to cook is Egg Pie or Quiche. This is easy to make, economical and offers good protein.  I use a basic recipe and alter it based on the ingredients on hand.

Spicy Egg Pie with Ham and Cheese
Serves 4-6


1 rolled pie shell, room temp
1 cup, ham, deli chopped
4 oz cheddar cheese, grated
3 green onions, chopped
1/4 cup bell pepper, chopped
1 Tbsp jalapeno,  seeded & chopped
6 eggs, beaten
cayenne to sprinkle

Preheat oven to 350 degrees. In a glass pie dish, unroll pie shell and place in middle. Center shell as needed. With fingertips press down on crust in dish. Using  your fingertips, pinch the dough and press down on the side to form crust edge.  Using a fork, place many holes into the sides and bottom of crust.

Crust forked to death
Crust forked to death

Evenly  place ham on the crust. Sprinkle the cheese, green onions, bell pepper and jalapeno. Pour the eggs on top of the layered ingredients. A fork may be used to level the eggs.  Sprinkle on top with cayenne.  Bake for 30-35 minutes until golden. Allow to rest for a few minutes before slicing.

Pie before adding eggs and cayenne
Pie before adding eggs and cayenne

Note: With this recipe, salt and pepper is not needed but may be added at the table if desired. The ham and cheese provide enough salt. The cayenne and jalapeno provide a slight heat.


Warning: Jalapeno heat may vary to the pepper. If you love the heat, add double the amount of jalapeno.

With this recipe, try the following combinations:

in lieu of ham and cheddar use bacon and gouda
in lieu of ham, replace with bacon or ground sausage or conecuh
in lieu of meat, replace with broccoli

Herb note: Fresh basil is a good flavor to add.

Serving Suggestions: Breakfast, Brunch or Serve as light meal with salad


Ham & Cheese Egg Pie
Ham & Cheese Egg Pie







Author: Mimi

I have a love affair with food, entertaining, travel and music. is a vehicle for me to share my journey of food, travel and music. Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey. Copyright 2016-2019 by Mimi

6 thoughts on “Peeps, chickens and Egg Pie”

  1. Having had the opportunity to visit your home for two of my granddaughters baby showers, I was in awe of your collections from your travels! I loved walking around your yard and admiring your feathered friends! I made the statement I felt like I was in the Garden of Eden! And last but not least, the dishes of different kinds of foods you served for the guests, was seriously the best I’ve ever eaten and I will definitely try the recipes you have here in Dining With Mimi!

    1. Mrs Wilson, I would hug your neck if you were closer to me! Thank you for your very sweet comments. It is encouraging to hear that you enjoyed the dishes. Food is surely a labor of love. I’m unable to take credit for the garden. Van has worked hard to plant native species in the yard that add beauty. Of course, he worked more hours in the garden before he realized that he was a golf fan. Subscribe to the updates and they will be sent to you automatically. Please let me know if there is a recipe that you would like to see, I will be happy to add to the site.

      1. just one more thing! I don’t know if you have the recipe for Moon Pie Bienville! This would be good to add for Mardi Gras time! I got it from the Press Register years ago and use it for occasions! It’s delicious and I will send it to you if you don’t have it or if you want it! Thanks for answering my comment!

        1. That is great idea! I will play around with the concept and see what I can come up with. My favorite moon pie is banana. They have so many flavors now, its almost scary.

          Let me know what else that you would like to see on the site. Thank you!

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