**Update 3/13: Crust recipe is not gluten-free. Substitute store-bought g-free pie crust. Filling is g-free**
Quiche is the new Macbeth.
Every time I make a quiche, disaster inevitably follows. Or precedes. Or something. The first time I made a quiche, I burned olive oil in a non-stick skillet, and then for some reason put a hot metal spoon in my mouth and burned my tongue. The second time, the heavily-adapted recipe that I used made way too much filling which overflowed out of the pie pan. Thank goodness I had put my pie pan on top of a baking sheet. Still, scraping burned egg mixture off of a baking sheet is no fun. The third time, I decided to get up early to blind-bake my crust before class, and I dropped my glass pie pan. Actually it was my roommate’s glass pie pan, so that was even more special.
If the results weren’t always so delicious, I would probably give up on quiche altogether. So, to avoid future crises, I will no longer use the word “quiche” in my kitchen, and, as this blog is an extension of my kitchen, the word will disappear from usage here, too. Farewell, quiche. Hello egg-pie, egg-thingy, or The Scottish Pie.
This egg-thingy won “Grandma’s Favorite” at a recent pie contest. Though the results may have been skewed by the fact that this was the only savory dish in the competition, I’m still pretty proud of it. I first had a pea and goat cheese egg-thingy at an absolutely adorable tea room called Tea At The Gallery in Knoxville, Tennessee. This is a combination I would have never thought of on my own. I used to think of peas as boring, but this egg pie is anything but.
(God, this new terminology is going to take some getting used to.)
I will admit that this recipe is not perfect. Currently, the recipe yields one 9-inch egg pie and three crustless minis. I had a hard time finding a recipe that I liked, so I synthesized this recipe from many sources. Normally, I’d wait until I had the proportions exactly right before posting, but hey, ending up with extra egg pie is not such a bad problem to have. I’ve also included a super easy crust recipe that can work for any savory tart.
The Frakking Easiest Tart Crust in the Entire World (not gluten-free)
Makes 1 9-inch crust
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup refrigerated or ice water
1. Preheat the oven to 375 degrees. Mix flour and salt with fork. In a separate bowl, whisk together oil and water. Pour the oil and water mixture in to the dry mixture. Mix with fork until thickened.
2. Form crust into a ball, then roll out into a rough circle. No need to flour your cutting board or rolling pin – the olive oil keeps it from sticking. (You can try simply pressing the crust into the pan without rolling it out, but the crust is pretty elastic and hard to stretch out by hand.)
3. Press the dough into a 9-inch glass pie pan. Decorate the edge with your favorite scalloped or forked design.
4. Blind-bake the crust (meaning, bake the crust empty of any filling) for 10-15 minutes. Remove the crust from the oven when it is properly crusty instead of elastic, but before it starts to brown. Tip: Blind-baking ensures that the bottom of your crust finishes cooking. Be sure to protect the edges of the crust with a pie shield or foil. The crust also has a tendency to bubble, so you can use rice or beans to weight down the center. I simply poked holes in the bottom of the crust with a fork and it didn’t get too bubbly.
5. Do not drop your roommate’s glass pie pan. Allow crust to cool. You are now ready to add all manner of savory fillings!
1 Frakking Easy Tart Crust
2 1/2 cups frozen peas
2 egg yolks
1 1/4 cups half-and-half
2 tablespoons gluten-free dried chives
1 tablespoon gluten-free dried parsley
8 oz goat cheese, divided into 6 oz and 2 oz chunks
3/4 cup grated Gruyère cheese (optional)
1. Preheat the oven to 375 degrees. Bring 2 cups of salted water to boil in a medium saucepan. Add 2 1/2 cups of frozen peas and cook for 3-4 minutes. Be careful not to overcook them. Drain peas and allow to cool.
2. Whisk together eggs, egg yolks, and half-and-half. Allow peas to cool and then purée 1 cup of peas in a food processor. Add pureed peas and 1 cup of whole peas to the egg mixture and beat together. Add chives and parsley; stir. (Yes, you should still have 1/2 cup of peas left over.These are for the mini quiches. Gravity makes all the peas end up in the larger crust if you don’t set some aside.)
3. Place your already prepared crust on top of a baking sheet. Pour the mixture into the already-prepared crust. Be careful not to overfill! You will have some egg mixture left over. Leave about 1/3 inch at the top. Then, crumble 6 oz of goat cheese and distribute evenly on top of the mixture. Sprinkle Gruyère over the top if using.
4. Protect the edges of the crust with a pie shield or aluminum foil. Cook the quiche for 35-45 minutes, until the goat cheese turns golden brown and the center is set.
5. Meanwhile, spray 3 cups of a muffin tin with non-stick cooking spray. Fill each halfway full. Divide 1/2 cup of peas between the three cups. Crumble the remaining 2 oz of goat cheese and add to each. Refrigerate until the 9-inch egg pie is done. Cook the minis at 375 degrees for 15-20 minutes, until the tops are golden brown and the centers are set.
6. Allow 9-inch egg pie to cool for about 30 minutes and serve while still warm. This can be refrigerated for up to 3 days. Minis can be frozen and kept in the freezer for several months. To reheat, place on a foil-covered baking sheet for 10-15 minutes.
May your Scottish Pie-making experience be disaster-free!
Up Next: Variations on a Theme: Couscous