the Sweetest Memory

Quiche (or Egg Pie)

by Resident Chef James Wood

Hi everyone, I hope you had a great week. The weather in Seattle has been pleasant and sunny...until today.

Let's get cooking! There are so many types of pies in the world. Sweet, savory, creamy and fruity to name a few. So many in fact that not to many people look for the egg pie.

The French call this a quiche, but over in my house we just call it a egg pie. They are quick and easy to prep and you can put about almost anything into them. Today I will walk us through a egg pie made with leftovers from last night and some mashed potato cakes to go on the side.

Grocery List: For the quiche

2 x standard store bought pie shells with about a 4 cup capacity
8 eggs 1 cup of diced protein of your choice(I am using Italian sausage left over from the subs I had last night)
1 cup left over broccoli florets. You can use fresh if your fancy!
1 diced tomato
1 cup of washed baby spinach
1 cup sliced mushrooms
1/2 cup milk
2 tablespoons of flour

This recipe can be easily cut in half. Let your kids help out and have them do the math! But since pie shells come in pairs I made 2.

For the potato cakes 1 1/2 cups last nights mashed potatoes (these ones were spiked with some of that pesto)
1 cup of Panko bread crumbs(1/2 for the mix 1/2 for coating 1 egg

Step 1

Heat oven to 400F and place pie crusts in oven for 7-9 minutes. 

Step 2

While the crust is cooking, gather and prep your ingredients.

Step 3

 
Create your egg mix by combining 8 eggs, 1/2 cup of milk and 2 tablespoons of 
flour and beat until smooth. 

Step 4

Evenly Layer your ingredients into the pre baked pie crust and and pour the egg mixture on top. 

Step 5

 
Lower the oven to 350F and toss these puppies in.  Bake for 25-35 minutes or 
until there is no more jiggling or noticeable liquid. 
 

Now for the mashed potato cakes while the quiche are cooking.

Step 1

I had about 1 1/2 cups of mashed potatoes left over from Easter that I combined 
with 1/2 cup of Panko an a egg. 

Fold together until incorporated

Step 2

Make a small ball with a bit of the mixture in the palm of your hand.

Then roll it in the Panko that you reserved.

 
Then form it into a short cylindrical cake and place on a buttered or sprayed cast iron skillet or non stick pan 

Cook until golden brown flip over and repeat.

Place on a cookie sheet and finish in a 350F oven for 5-7 minutes.

 
 
 
Once everything has come out of the oven, cut the pies into 6 pieces each and serve.  

Although I only had enough potatoes to serve 4, there is enough quiche for 12. Haha leftovers into leftovers! Anyway have an awesome weekend!

James Wood.  James can be reached at  cookinwood@gmail.com