Quichey-Tomato Pie in the Playhouse | Sequatchie Cove Farm

Why is the pie in the playhouse?  Because it’s my firm philosophy that playing with food is good for general health and wellness. Yes, I could have made a tomato quiche or a tomato pie, but when I played around with two recipes this lovely thing was the result.  Roger von Oech said, “Necessity may be the mother of invention, but play is certainly the father.”

Ingredients:

• 1 recipe for shortcrust pastry  (see below)
• 1 white onion, cut in half and thinly sliced
• 4 large shiitake mushroom caps, thinly sliced
• 3 large tomatoes of any color, halved and sliced thickly.
• 2 cups of grated sharp white cheddar cheese
• ¼ cup of all purpose flour
• 3 eggs
• 1 ½ cups of milk or half & half
• A little grated nutmeg (use whole nutmeg and grate fresh if possible)
• Salt and white pepper to taste
• 2 Tbsp chopped fresh flat leaf parsley or your favorite herb.

Method

Bake pastry blind for about 10 minutes (with foil pressed into the pastry to keep it from puffing up too much.)

In a medium bowl, mix the flour, nutmeg, salt, white pepper and the cheese together.

In another bowl or measuring jug, whisk together the eggs and milk.

When the pastry shell has cooled, layer half of the onion slices, then half of the tomato slices, followed by half of the cheese.  Repeat layering in this order, finishing with a layer of shiitake mushrooms.  Evenly pour the milk and egg mixture over the layered filling, then top with chopped parsley.

Bake in the center of a 375 degree oven for about 45 minutes.  Let cool 15 minutes before serving.

Short Crust Pastry

Weigh or measure the following ingredients in a medium sized bowl:

• 6 oz (1 -1/4 cups)  of all purpose flour
• 1 tsp sea salt
• 2 oz (4 Tbsp) of unsalted butter
• 2 oz (5 Tbsp) vegetable shortening

Mix together with a fork or by hand until the ingredients have the texture of coarse breadcrumbs.  Be careful to not cause the fat to melt, as this will change the texture of the pastry.

Add cold water one tablespoon at a time, and stir gently with a fork after each addition until the pastry begins to form into one ball.   If the dough is too soft, you may want to wrap in plastic and refrigerate one hour.  Roll out pastry on a floured board.  To place in pie dish, fold in half and lift gently and evenly into dish.  Unfold and press into pie dish, just enough to remove any pockets of air.  Roll excess inward and pinch edges between thumb and forefinger to form a nice top of the crust.

Filed under: Seasonal Food Recipes on July 21st, 2009 |