Green Pyes was Re: [Sca-cooks] Cooking Feasts without a Kitchen

[Jim Davis]

I can verify that this is delicious -- I'm not big on vegetarian  
dishes, but this is one I love.

Thanks for a new copy of the recipe, Selene -- It's one of the ones  
I've been planning for the Seraph Ball.

Jared

On Apr 11, 2006, at 7:54 PM, Susan Fox wrote:

>>> My mother suggested this morning that we make the Green Pyes that  
>>> I'm so
>>> fond of.  It can be done in advance and served at room temp.   
>>> Muriath
>>> has this recipe already.  Load it up with roasted garlic and I  
>>> think we
>>> will have a winner.
>
> I wouldn't have "spoon teased" but I was at work and the recipe was  
> at home.
> Oh drat, the one on my computer is the abbreviated "atkins" type  
> with no
> crust.  Let me dredge this up from my brain:
>
> Take an unbaked pie crust of your choice.  Put it on a cookie sheet  
> because
> it will inevitably spill, burn and meld to the bottom of your  
> oven.  Place
> therein, in this order:
>
> Julienned fresh herbs of your choice  - I like sage
>
> One medium onion, chopped fine and sauteed.  [Maybe not sauteed if  
> you are
> using one of those Vidalias we have discussed recently.]  This is  
> where the
> Garlic should go also if you are using that.
>
> 1 layer of grated cheese of your choice.
>
> "Spring Greens" or "Mesclun Mix" available pre-washed and bagged  
> these days.
> [Actually, spinach or any leafy greens will work.]  1 average  
> handfull if
> you have big hands, 2 big handfulls if you have little paws like  
> mine.  Yes,
> this will poke out over the top and look like a big salad, that's  
> all right,
> it shrinks as it cooks.
>
> 1 layer of grated cheese of your choice.
>
> Pour over with a mixture of 3 eggs to 2 cups of milk.  If it does  
> not reach
> the lip of the pie crust, mix up some more.  Make Pain Perdu with  
> the excess
> egg-milk, you deserve a treat.
>
> Bake at 350 degrees F for One Hour or until well browned on top.   
> Use the
> skewer test to determine doneness.
>
> I have tried this in a convection oven and found that it browned  
> nicely on
> the outside LONG BEFORE it was done inside, so I cannot recommend  
> using a
> convection oven for this kind of cooking.
>
> Selene
>
>
>
>
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