Wednesday, August 21, 2013

Rosie Makes A Squash Pie.

Garden Squash Pie for lunch.

Ingredients for Squash Pie

2 young squash, peeled and sliced
1 onion, sliced
2 tomatoes, peeled, juiced, seeded, and chopped
3 eggs
3/4 cup skim milk
3/4 cup heavy cream
freshly ground salt and pepper
1/2 cup mozzarella cheese, grated
1/4 cup cheddar cheese, grated
basil leaves

Brush the pie crust with Dijon mustard.
Gives a nice tang to it.

And here's what I would have done differently:
Heat oven to 450°,
weight the pie down with beans,
and bake for about 10-12 minutes,
or until lightly browned.
Then fill the pie.

Sorry, I wasn't thinking and went straight 
to filling the pie.
Made for a very soggy crust.
Learn by Rosie's mistakes.

Place a layer of squash in the partially baked shell.
Add freshly ground salt and pepper
and some basil leaves.

Layer with 1/4 cup grated mozzarella.

Peel, seed, juice, and chop your tomatoes.

Add another layer of squash, the tomatoes, onions,
and the rest of the mozzarella cheese.

Mix three eggs with the cream and skim milk.
You could use whole milk,
but I never have it on hand.
I do always have heavy cream and skim in the fridge.

Pour in egg mixture.

Top with cheddar.

Sister Hawthorne told me I forgot to add the onions.
Add onions.

Bake in a 350° oven
for about an hour,
or until custard is only slightly jiggly.

Let cool before slicing.

Remember to pre-bake that crust.

Good eats!

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