Monday, August 15, 2011

Worth the Wait Pie

A few weeks ago I received a long-awaited treasure. I had ordered a beautiful, pyrex pie plate with silicone handles. I ordered the plate in May and had it shipped to a friend of a friend who was coming to Cambodia in June. But, the pie plate did not make the cut when all the packing took place. So, I had to wait another month to receive my beautiful pie plate until another team from my friend's church made the long flight across the ocean.
And, it was totally worth the wait to be able to make this pie!!!

1 red bell pepper
1 small onion, chopped
2 c. (ish) fresh spinach, chopped
1/2 c. shredded swiss cheese
2 eggs
1 c. plain yogurt
1/4 tsp. nutmeg
olive oil

1. Cut the red bell pepper into bit strips and put on a baking sheet covered with aluminum foil. Using your finger rub a very small amount of olive oil on the skin of each section.
2. Place the peppers under the broiler in the oven. Leave under the heat until the skins blister and are slightly black.
3. Remove the peppers from the oven and fold up in the foil for 5-10 minutes. Then, unfold the foil and peel the skins off the peppers. Set aside.

4. Make your Easy Peasy Pie Crust. Prick several times with a fork and bake in preheated 400F oven for about 15 minutes. Set aside. Turn oven down to 350F.

5. In a large skillet, saute chopped onion in a bit of olive oil.
6. When the onion is softened, add the chopped spinach. Saute until spinach is just wilted.
7. Add roasted red pepper, and cook maybe 1-2 minutes more.
8. Meanwhile, combine eggs, yogurt, and nutmeg in a large mixing bowl. Whisk to combine well.
9. Add cheese and spinach/pepper mixture. Stir to combine.
10. Pour into prepared pie crust.
11. Bake at 350F for about 40 minutes, or until center is set.
This was so totally worth the wait. It was delicious!!! I am not normally a fan of swiss cheese, but it was perfect with this combination. The yogurt gave it a really creamy texture. The combination of the roasted red pepper and the spinach was really great. I am normally a big fan of extra seasoning, but this one really didn't need anything extra. (Though the nutmeg is a really good touch for bringing out the flavors.) And, it was really pretty, too.
Now, if you do not want to take the time to roast your own peppers, you could certainly by roasted peppers and just use those. I cannot find such things in Cambodia, so I have to make my own. And, they really are easy to make if you want to attempt the task! They are so worth it...and they are great in many other recipes, too. Trust me, it is worth the time and worth the wait!

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