Potato, Brussels Sprouts and Goat Cheese Pie

 I can call this a comedy of errors or a tragedy but considering, we ate a delicious pie, we can laugh at a major tribulation.  Yes, it was major.  You clean out my oven and you will agree with me.

I was thrilled when I came across this because it had a gluten-free crust so thank you the Local Beet. 

I spent a lot of time preparing this although now that I see how it all fits together, I probably can do this in half the time, next time.  The potatoes need to be boiled, the onions and mushrooms fried, the spinach and brussels sprouts microwaved or cooked on the stove.  There was mixing ingredients for the crust and for the filling.

I am sure, it sounds busy but not tragic and indeed it was busy and fun.  Everything was going smoothly.  I first baked the crust, then filled it and baked it again.  Still, all is well.

The timer went off and I opened the oven and pulled out the rack.  I have no idea how this happened but the rack tilted at about a 45 degree angle and some of the filling slid off into the back of my oven.  To me, it looked like most of the filling was gone.  I don't usually get upset about food mishaps but this one saddened me.  

My husband was talking with my son, on the phone, and heard me scream.  I guess, I did that, although I don't remember it.  I just remember the flash, like a photo of all that colorful food piling up, at the base of my oven.

Hubby to the rescue, son nervous on the phone, not knowing why Dad dropped him (phone).  My husband rescued what was left which turned out to be most of the pie and I reassured my son.

Long story short, the pie is not as pretty as before but the taste was beyond words.  We finished the whole thing and that was not my intention.  I have no regrets.



Potato, Brussels Sprouts and Goat Cheese Pie 
 
Crust :

4 large potatoes
1/4 cup sour cream 

Custard:

1 tablespoon olive oil
2 medium onions, thinly sliced
1/2 cup mushrooms, sliced
3 large eggs
3/4 cup heavy cream
6 ounces baby spinach, cooked
10 brussels sprouts, each cut into 3 pieces
1 large tomato, chopped
1/4 teaspoon nutmeg
1 teaspoon garden-fresh basil***
1 tablespoons garden-fresh chopped chives***
salt and pepper to taste
2 ounces fresh goat cheese

Peel and quarter potatoes. Cover with cold salted water. Bring to a boil and cook until tender. Drain and mash with sour cream and salt to taste.
 
Preheat the oven to 425 F. Grease a pie plate. Press in the potatoes evenly in the bottom and up the sides. Bake for 30 minutes or until lightly golden in the center and browned at the edges. Cool.

While the potato crust is baking, heat oil in a large skillet over medium-low heat. Cook the onions until caramelized about 30 minutes. Add mushrooms for the last 10 minutes.

Break the eggs in a measuring cup. Add heavy cream to the eggs so that the mixture measures 1 and 1/2 cups. Pour the eggs and cream into a medium bowl. 

Mix the nutmeg, salt, pepper, brussels sprouts, tomato and spinach. 

Fold in onions and goat cheese gently. 

Pour into the potato crust and bake until the pie is almost completely set approximately 20 to 25 minutes. Serve warm.


Please skip the step where the pie is spilled in the oven.


Do eat and enjoy.

I discovered a group, Herbs on Saturday, but don't get fooled by the Saturday.  You can cook on any day and still participate.  We all use herbs so join me and join them,

    Fat Tuesday        Hearth and Soul  

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