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["Preheat oven to 350 F, and gather all ingredients, because this goes together very quickly.", "Place the two frozen pie shells on a baking sheet.", "In a large saucepan, scald the milk (keep an eye on it so that it doesn't boil over).", "While the milk is scalding, grate feta cheese and set aside.", "Place frozen vegetables in food processor with chopping blade and a large bowl; add onion and pulse/chop until fairly finely chopped, but don't worry if there are some larger chunks of vegetables left.", "Divide the chopped vegetables between the two pie pans.", "Mix together dry spices (paprika, ground red pepper, garlic powder, and herb mixture) and pulverize in a mortar and pestle; set aside.", "Reduce the heat under the milk and stir in the cheese; keep stirring frequently until the cheese is completely melted.", "While the cheese is melting, break the eggs into a large measuring cup (I use the one I used to measure the milk) and beat lightly with a fork.", "When the cheese is melted into the milk, turn off the heat and whisk the eggs in slowly, in a slow but steady stream.", "Before the custard begins to set up, pour the milk, egg, herb, and cheese mixture into the pie pans over the vegetables.", "Stir things around a bit so that everything is thoroughly mixed.", "Place the filled pie shells on the baking sheet and place in the oven.", "Bake for about 50-55 minutes, until the custard is firm and a fork or knife stuck in the center comes out ""clean"".", "Cut into whatever serving size you wish -- my family likes quarter pies, but you can cut it smaller to serve more or smaller people.", "Note: I like using Valbreso Sheep Feta the best, but have found that this works well with any feta, swiss, or cheddar cheese."]
