Tomato Pesto Mushroom Pie
With the abundance of fresh tomatoes, basil, and Sparrowhawks amazing mushrooms, I thought this week we would focus on a breakfast favorite around here, quiche! My (Farmer Mandy) kids like to call it "egg pie" and we sometimes add sausage crumbles, broccoli, peas, or whatever veggies we have at the moment.
4 Heirloom tomatoes, sliced thinly
1/2 tsp Salt
1 TBSP Olive Oil
1 Shallot, thickly sliced
1/2 pound King Oyster or Chanterelle, sliced thin
2 cloves Garlic, minced
2 Eggs
1 package of Chevre cheese OR Mozzarella (you can really change the dynamic of this dish with your cheese choice!)
1/2 cup Mayonnaise (*super simple homemade recipe below)
1/4 cup Pesto (*another easy recipe below!)
1/4 tsp Pepper
1 deep dish pie crust
*Pesto
3 cloves Garlic
1 bunch Basil
1/2 cup Walnuts, Almonds, or Pine nuts, your choice
1/2 cup Parmesan Cheese
1/4 tsp Salt
1/8 sp Pepper
1/2 cup Olive Oil
Place all ingredients in a food processor or tall jar and use an immersion blender to puree until smooth! That is it!! Super Easy!
*Equally Easy Mayonnaise
1 Egg
1 TBSP Lemon Juice1 clove Garlic
1 cup Olive Oil
1 tsp Dijon (optional)
Place in a jar, use immersion blender until smooth, about a minute!
Preparing the Pie:
Bring olive oil up to heat, add shallots and coot three to four minutes until start to turn translucent. Add the sliced mushrooms and cook another few minutes until they start to wilt. Add garlic and continue stirring until fragrant.
In a large bowl combine the eggs, mayo, pesto, salt and pepper in a bowl.
Now we layer our pie:
Place crust in a deep dish (if you don't have one a regular pie pan will suffice, or a deep pyrex rectangular pan as well), add enough of the egg sauce to cover he bottom of the crust. Now layer as follows: Sliced Tomatoes, cooked mushrooms and onions, slices or spreads of cheese, egg sauce, repeat! We are aiming for at least two layer, three if you can! At the end finish with a layer of egg/pesto and a few slices or dollops of cheese on top.
Bake at 350 degrees for 40 minutes. Enjoy!
4 Heirloom tomatoes, sliced thinly
1/2 tsp Salt
1 TBSP Olive Oil
1 Shallot, thickly sliced
1/2 pound King Oyster or Chanterelle, sliced thin
2 cloves Garlic, minced
2 Eggs
1 package of Chevre cheese OR Mozzarella (you can really change the dynamic of this dish with your cheese choice!)
1/2 cup Mayonnaise (*super simple homemade recipe below)
1/4 cup Pesto (*another easy recipe below!)
1/4 tsp Pepper
1 deep dish pie crust
*Pesto
3 cloves Garlic
1 bunch Basil
1/2 cup Walnuts, Almonds, or Pine nuts, your choice
1/2 cup Parmesan Cheese
1/4 tsp Salt
1/8 sp Pepper
1/2 cup Olive Oil
Place all ingredients in a food processor or tall jar and use an immersion blender to puree until smooth! That is it!! Super Easy!
*Equally Easy Mayonnaise
1 Egg
1 TBSP Lemon Juice1 clove Garlic
1 cup Olive Oil
1 tsp Dijon (optional)
Place in a jar, use immersion blender until smooth, about a minute!
Preparing the Pie:
Bring olive oil up to heat, add shallots and coot three to four minutes until start to turn translucent. Add the sliced mushrooms and cook another few minutes until they start to wilt. Add garlic and continue stirring until fragrant.
In a large bowl combine the eggs, mayo, pesto, salt and pepper in a bowl.
Now we layer our pie:
Place crust in a deep dish (if you don't have one a regular pie pan will suffice, or a deep pyrex rectangular pan as well), add enough of the egg sauce to cover he bottom of the crust. Now layer as follows: Sliced Tomatoes, cooked mushrooms and onions, slices or spreads of cheese, egg sauce, repeat! We are aiming for at least two layer, three if you can! At the end finish with a layer of egg/pesto and a few slices or dollops of cheese on top.
Bake at 350 degrees for 40 minutes. Enjoy!