This is not a quiche.
I'm not sure why it's not a quiche. Maybe it's not a quiche because the "custard" I made was too liquid, too not-custard-y. Maybe it's not a quiche because it lacked any type of pork product - no ham, no bacon, no nothing. Whatever the reason, it is not a quiche. It's a pie, just a pie, no more and no less. It was originally inspired by a Martha Stewart recipe, but when push came to shove I did not actually refer to the Martha Stewart recipe when I was making this dish.
I served it on a Saturday, a sunny but chilly Saturday. We'd been beagled for two nights and the beagle's actual human had come to bring her home again. I invited her to stay and eat with us - nothing fancy, just the pie and a salad (which you've already seen) and that was it. That was enough. It was relatively easy to make, inasmuch as pastry will ever be easy. I enjoyed eating it, I can tell you that much. So did the rest of my diners, and that's about all you can ask for.
Mushroom and Scallion Pie (serves 8; approx. $1.97/serving)
1 pie crust - I used a whole wheat version of a family recipe
1 stick butter
1 10 oz package button mushrooms, trimmed, washed and chopped
1 10 oz package baby bella mushrooms, trimmed, washed and chopped
18 scallions, trimmed, washed and chopped
1 3/4 cups heavy cream
4 ounces goat cheese, crumbled
1 handful fresh herbs - I used marjoram and tarragon, finely chopped
- Pie plate
- Rolling pin
- Saute pan
- Mixing bowl
- Preheat your oven to 425︒.
- Line your pie plate by whatever method you see fit. You're probably all talented and can do the thing where you roll the crust up onto the rolling pin and just drop it onto the plate just so. I can't do that yet, so I have to resort to other means.
- Melt the butter in the saute pan.
- Add the mushrooms and cook them over very low heat.
- When they are about half-cooked, add the scallions and cook until they are all tender.
- Add the herbs and saute until fragrant, about a minute.
- Meanwhile, combine the eggs and cream in the mixing bowl and beat well.
- Add the crumbled goat cheese. Beat well.
- Pour the contents of the saute pan into the pie crust.
- Pour the egg mixture over vegetables in the pie plate.
- I would highly recommend putting your pie plate onto a cookie sheet before putting the plate into the oven but they're your smoke detectors. At any rate, bake the pie until the internal temperature of the custard and mushroom mixture exceeds 145︒.
- Serve hot.