Today is Day 8 of our 10 Day Pledge. It’s an overcast, lazy kind of morning and I needed to use up some leftover baby spinach and a few little tomatoes before they became compost material. I felt like a warm, comforting brunch was in order and remembered a great little crust recipe I used to make in my younger days. I know the ingredients by heart because it was my mother-in-law Ro’s favorite. For about five years, she requested that I make a quiche with it for every family gathering and there many bridal showers, baby showers and family birthday parties at this time in our lives. Ro passed away six years ago just after her birthday, in September, this recipe makes me think of her. For you Ro…
Recipe: Tomato, Spinach & Sausage Pie with Ro’s Favorite Crust
- 4 oz. sharp cheddar cheese ( I used an extra sharp New York cheddar), shredded
- 3/4 cup whole wheat flour ( I used King Arthur White Whole Wheat)
- 1/4 tsp Kosher sea salt
- 1/4 tsp pepper
- 1/4 tsp dry mustard
- 1/4 cup butter, melted
Stir together the first five ingredients in a medium bowl. Pour in the melted butter and combine using a pastry blender until crumbly. Press dough into a 10 inch glass or ceramic pie plate. Set aside. Preheat oven to 400.
- 2 T butter, divided
- 1 medium onion finely chopped
- 1 large clove of garlic, minced
- 4 oz fresh local turkey or other breakfast sausage (I used the Turkey Lady’s Breakfast Links from Central Market), casing removed
- 3 cups baby spinach
- 3 small (2″ or so diameter) ripe tomatoes or 2 medium tomatoes, sliced
- 2 T whole wheat flour
- 1 cup milk
- 1/2 tsp Kosher sea salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 3 eggs, slightly beaten
Melt 1 T butter in a medium or large skillet over medium heat. Add onions and saute 5 minutes until soft. Stir in garlic and cook 1 more minute. Add sausage and use wooden spoon to crumble and combine with onion & garlic. Cook until sausage no longer pink – about 3 – 5 minutes. Spoon sausage mixture into pie crust and spread to evenly cover bottom.
Add spinach and a few tablespoons of water to the skillet. Cook, stirring frequently until spinach is wilted, about 3 minutes. Spoon spinach on top of sausage mixture. Top with sliced tomatoes.Melt 1 T butter in skillet over medium heat. Add 2T flour and cook for one minute. Pour in milk and using whisk, combine and cook until it starts to thicken, about 3 minutes. Remove from heat and add beaten eggs, salt, pepper and nutmeg, stiring well. Pour into pie plate.
Bake at 400 for 15 minutes, then reduce heat to 375 and bake for 20-25 minutes, until browning and set.