Each year I search “National Pie Day” and then calendar it because why not? Seeing it there yesterday, I had a think about what type of pie I might make today with ingredients on hand and decided on a quick breakfast quiche. If I might divert for a moment: when my daughter Maria was a little girl, she asked me one evening what I was making for dinner and I told her it was quiche. “Mummy, I don’t like quiche!” she said.
“Okay, darling. I will make egg pie instead.”
“Oh, good, Mummy. I like egg pie.”
400 degree oven preheat. I make the fast crust for my small cast iron pan: rub 1/2 cup flour, 4 teaspoons cold butter, nice pinch of salt and shake of pepper til mixture is lovely and crumbly; then stir in 2 tablespoons milk. Pat it into the pan. Sprinkle with a bit of grated cheddar and pop on some roasted vegetables leftover from dinner last night. Then whisk up a small Dutch baby batter (1 egg, 1/4 cup canned milk, pinch salt, 1/4 cup flour) and pour it over. Top with pieces of Swiss cheese. Bake 15 minutes, take photo, eat while watching today’s Japanese Sumo tournament, hoping yokozuna Terenofuji moves up his wins.
Ms Chef in Seattle 