What's for dinner? That's always the question, isn't it. Tonight the answer was: Vegetable Pie. I'm not sure where I first found this recipe -- maybe the newspaper. It's similar to a quiche but it has more eggs, and we like it just fine!
BASIC PIE CRUST (enough dough to cover the bottom of a 9 inch pie pan)
1/4 cup cold butter
1 cup unbleached white flour (can be part whole wheat, if you wish)
a dash of salt
2-3 TBSP cold water, milk or buttermilk
Using a pastry cutter, 2 forks or a food processor, cut the butter into the flour until the mixture has a coarse, cornmeal like texture. Add the salt.
Add the liquid (water, milk or buttermilk) 1 tablespoon at a time until the dough starts to stick together and you can form a ball. Do not work the dough more than necessary if you want a tender crust.
Using a little extra flour to prevent sticking, you can roll out the dough and form it into the pan or, as I did, you can flatten the dough into a disc and then press it out until it covers the bottom & sides of the pan.
1/2 cup milk
1 cup chopped broccoli
1 cup (or more if you wish) chopped mushrooms
1/2 cup chopped green onion
fresh thyme (optional)
1 cup grated cheddar or Gruyere cheese
2 TBSP flour
salt and pepper to taste
9-inch pie crust
Preheat oven to 350 degrees.
Saute mushrooms with any herbs you might choose to use and set aside to cool.
Place grated cheese into the bottom of the pie crust.
Beat the eggs with the milk & flour, salt & pepper.
Add chopped broccoli,chopped green onions & sauteed mushrooms to the egg/milk/flour mixture.
Pour into pan and bake at 350 degrees for 55-60 minutes. The pie is done when the top is lightly browned and the center is firm.