fall food goodness…

October 19, 2010

I love fall food…soups, stews, crusty bread, all of it just calls to me. There is something about the crisp air and something warm in a cup or on a plate in front of you. Now that I actually have real counter space for the first time ever, it has re-ignited my love for cooking. (occasionally)

Luckily, I have the gift my mother passed down to me- it’s called making-dinner-from-whatever-happens-to-be-in-your-pantry/fridge. This little creation came from scrounging for whatever was left and a last minute dinner desperation.

Over the years, I have made lots of variations on this root pie- basically it’s lots of root veggies with cheese, but this is what I came up with tonight. I’m terrible with measuring so I’ll do my best to give you a quasi-recipe.

Roots Rule Pie (but this is really more of a quiche)

one package of pre-made refrigerator pie crust/dough (if you are super awesome, make  your own!)

one or two carrots

a medium potato

a sweet potato

a tart apple

Rosemary (optional)

half of a medium red onion

half of a yellow or white onion

1 or 2 cloves of garlic, minced or pressed

a splash of apple cider vinegar

a cup of sharp cheddar cheese, a half a cup of smoked gouda (shredded)

3 to 4 eggs

3/4 cup of milk or 1/2 cup of cream 

salt and pepper

olive oil

Peel and chop all the veggies and the apple, add rosemary,  toss with a little olive oil, vinegar, salt and pepper. Roast the mixture at 400 degrees for about 20-25 minutes.  Take out and pull out the rosemary, then let the rooty goodness cool. Bake the bottom crust in a pie pan at 375 degrees for about 8-10 minutes.

Spread the root mix into the pie, and  a layer of both kinds of cheese (about 1/2) on top of the mixture. Mix the eggs and milk with a whisk until blended. Pour the eggs on top of the pie, finish sprinkling the rest of the cheese on top. I like to shake a little black/white pepper to finish.

Bake the pie at 375 degrees for 30-40 minutes, check  it though, it may be finished sooner.  Enjoy!

I often just skip the egg mixture and put the second layer of pie crust on top, super yummy! Serve with salad, soup…comfort food for sure.

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4 Responses to “fall food goodness…”

  1. Kathryn Says:

    Mmm sounds great.

  2. Kate Says:

    It’s in the oven, and it’s preeeety! 🙂

  3. Kate Says:

    Well, mine had monster chunks of veggies and looked quite different than yours, but my husband interrupted his first chew to inform me that I should make it again. 🙂 Thanks for sharing!

  4. lisa Says:

    patience! i made this today and it’s amazing! tastes like autumn. thank you for sharing.


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