Ronnie's Notes
Everyone who knows me or reads my blog or articles knows that I can’t stand wasting food. I make it my mission to at least try to use everything wisely, including all leftovers.
These days, during a global pandemic when certain items are scarce and it’s also difficult to shop, I’m feeling even more committed.
Fortunately I have a willing and supportive husband, who loves the idea and applauds everything I make and tells me how wonderful and creative it all is.
Last week I had an overabundance of vegetables and an extra quart of half and half. I always have cheese in the fridge.
And so, I gathered up all the leftover veggies and made a vegetable pie for dinner. We had a salad with it.
It was filling and tasted wonderful and we were both happy for a day off meat.
Bonus: this recipe is extremely versatile and easy to prepare: you can use whatever vegetables you have and if you wish, a store-bought pie crust. If you prefer to make your own crust, you can find a recipe here (it makes enough dough for a two-crust pie, but you can freeze half).
Besides all that — this is a good dairy lunch or dinner during Shavuot, which begins tonight at sundown (May 28, 2020).
Instructions
1 cup chopped cooked vegetable (broccoli, string beans, carrots, etc.) 1 partially baked 9-inch pie crust 3 ounces grated meltable cheese (Swiss, cheddar, mozzarella, Jarslberg, etc.) 4 large eggs 2 cups half and half cream salt and pepper to taste Preheat the oven to 375 degrees.
Heat the butter and olive oil in a sauté pan over medium heat.
When the butter has melted and looks foamy, add the shallot and mushroom pieces and cook for or until the vegetables have softened.
Add the cooked vegetable, mix the ingredients and place them in the pie crust.
Sprinkle the cheese on top.
Beat the eggs and cream together with salt and pepper to taste.
Pour over the ingredients in the pie crust.
Bake for or until golden brown and set.