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
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
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.