the last-minute dinner-making scramble happens to the best of us. especially when there are activites, lessons, sports, and not to mention a sunny day when everyone (including the cook) would rather be outside. enter the simple supper. i have a few go-to entrees that i rely on for when time is tight, leftovers are plentiful, or i just don't want to do so many dishes.
Dinner Pie is a favorite. now you may be saying, "hey jennifer, that's just a quiche." au contraire, mes amis. perhaps some may call it quiche, but if you are looking to sway a skeptical diner or two (children... husband... just saying), my experience is that calling it "pie" works wonders. try it on for size.
the pie shown here features goat cheese + shaved asparagus sauteed with a bit of olive oil, garlic and a splash of chicken broth. switch up the vegetables, try a different cheese, add fresh herbs or even a bit of leftover meaty bits (bacon, ham and chicken are classics). mix and match according to what you have on hand.
HOW TO MAKE: place the chilled crust into the pie pan, next layer the cheese on the bottom, then the veggies. whisk the eggs + milk in a separate bowl and pour over top of everything. crack black pepper all over and dot with a bit more cheese if you like. bake at 350 for about 45-50 minutes or until the custard is set. take it out of the oven and allow to rest for at least 10 minutes so the custard holds its form when sliced.
oh, and the leftovers are also yummy for breakfast. enjoy! xoxo
i found a few other delicious looking variations on dinner pie that might interest you, as well...
- Julia's veggie quiche on THE MINECREATIONS BLOG
- chard, gruyere + pancetta pie on BITS & BREADCRUMBS
- fresh swiss chard quiche on MUNCHO MOM
- pancetta lardons, sorrel and mushroom quiche on BONA FIDE FARM FOOD
- leek and mushroom quiche on SMITTEN KITCHEN
- asparagus parmesean tartlets on ANJAS FOOD 4 THOUGHT (via The Pioneer Woman)