"The number π is a mathematical constant. It is defined as the ratio of a circle's circumference to its diameter, and it also has various equivalent definitions. It appears in many formulas in all areas of mathematics and physics. It is approximately equal to 3.14159", Wikipedia. Round objects are so common in nutrition and I like celebrating food related events and Pi Day was always fune when I waas teaching. The science department students like having pie tossing events, where as I prefered teaching students how to make a pie and then eat them instead of wearing them. The pizza restaurants have a fun time with this as well. Today, we will be eating Spinach Pie and the recipe is below. Brisson family Spinach pie also has a special significance, it was one of Alexis' favoriet childhood foods. He liked it so much he served it at one of his gradeschool birthday parties. The funny part was he did not like eggs nor green vegetables at that time in his life we were always puzzled, it had to be the bacon and onions? what may have been in motion was, "the result was greater than the sum of its parts"?
Spinach Pie
This recipe is the morphing of a quiche from a book I used as a newlywed. Jerry and I enjoyed it for dinner, for leftovers, and we are still eating it. Once you've made it once or twice it really comes together quiet easily.
Serves 8
Ingredients:
Crust:
2 cups flour
1 tsp salt
2/3 cup shortening
5-7 Tbsp cold water
Filling:
1 can evaporated milk, 10 oz
4 eggs
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
1 tsp cornstarch
1 medium onion chopped
2-4 slice of good quality smoky bacon or ham (opt)
10-12 oz Frozen Chopped Spinach drained and Sqeeezed*
2 cups grated or sliced white cheese, Swiss, Mozzarella or Monterey Jack
Directions:
Pre-heat oven for crust to 400 degrees and then reduce to 375 for baking the pie and filling. Bake a blind single crust. The ingredients for the crust will produce a generous amount of dough so you can use a quiche or pie pan with enough for a nice woven or crimped crust edge.
Crust: Mix flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle water one tablespoon at a time. The dough should come together and not be dry or sticky. If needed divide the dough, wrap in plastic and refrigerate for an hour. Roll as much of the dough as needed to cover the pie plate with at least 1.5" - 2" extra all around to create a decorative edge. Gently press the dough into the plate then pierce the bottom with a fork so it does not bubble during the blind baking. To create the edge fold the dough under so you have double thickness on the pie plate edge for the style of edge you prefer. My favorite is a zigzag that I create with my fingers. I use a piece of foil to keep the crust in place while it bakes. Bake only until it is set about 10 minutes, it should not brown! place one-third of the cheese on the warm bottom of the crust and set aside.
Filling: Sauté the onions and bacon pieces until the onions are translucent; add the drained and squeezed chopped spinach; and sauté until the mixture is well mixed, 1-2 minutes max; set aside while you blend the egg mixture. Combine the eggs, cornstarch, and spices in a blender. Then stir in another third of the cheese with the egg mixture.
In the prepared crust add the spinach mixture; then gently pour the egg mixture over the top you may need to use a fork to make sure the egg mixture combines with the spinach --do not stir! and do not disturb the crust and cheese layer. Sometimes a little more milk is needed but generally not. Spread the remaining cheese on the top and place in the center of a 375 degree oven for 30 minutes, check to see how it is cooking and drop the temperature to 350 degrees or 325 degrees for another 15-20 minutes. Do not overcook as the egg mixture will need 15 minutes to finish setting when you remove it from the oven. If the crust browns too fast cover it.
*Fresh spinach may be used, I have also used chopped baby Spinach and baby Kale. 16 oz recommended and be sure to cook off any liquid that is released in the sauté or increase cornstarch in egg mixture to 2 tsp to assure the pie sets.
Spinach Pie
This recipe is the morphing of a quiche from a book I used as a newlywed. Jerry and I enjoyed it for dinner, for leftovers, and we are still eating it. Once you've made it once or twice it really comes together quiet easily.
Serves 8
Ingredients:
Crust:
2 cups flour
1 tsp salt
2/3 cup shortening
5-7 Tbsp cold water
Filling:
1 can evaporated milk, 10 oz
4 eggs
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp pepper
1 tsp cornstarch
1 medium onion chopped
2-4 slice of good quality smoky bacon or ham (opt)
10-12 oz Frozen Chopped Spinach drained and Sqeeezed*
2 cups grated or sliced white cheese, Swiss, Mozzarella or Monterey Jack
Directions:
Pre-heat oven for crust to 400 degrees and then reduce to 375 for baking the pie and filling. Bake a blind single crust. The ingredients for the crust will produce a generous amount of dough so you can use a quiche or pie pan with enough for a nice woven or crimped crust edge.
Crust: Mix flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle water one tablespoon at a time. The dough should come together and not be dry or sticky. If needed divide the dough, wrap in plastic and refrigerate for an hour. Roll as much of the dough as needed to cover the pie plate with at least 1.5" - 2" extra all around to create a decorative edge. Gently press the dough into the plate then pierce the bottom with a fork so it does not bubble during the blind baking. To create the edge fold the dough under so you have double thickness on the pie plate edge for the style of edge you prefer. My favorite is a zigzag that I create with my fingers. I use a piece of foil to keep the crust in place while it bakes. Bake only until it is set about 10 minutes, it should not brown! place one-third of the cheese on the warm bottom of the crust and set aside.
Filling: Sauté the onions and bacon pieces until the onions are translucent; add the drained and squeezed chopped spinach; and sauté until the mixture is well mixed, 1-2 minutes max; set aside while you blend the egg mixture. Combine the eggs, cornstarch, and spices in a blender. Then stir in another third of the cheese with the egg mixture.
In the prepared crust add the spinach mixture; then gently pour the egg mixture over the top you may need to use a fork to make sure the egg mixture combines with the spinach --do not stir! and do not disturb the crust and cheese layer. Sometimes a little more milk is needed but generally not. Spread the remaining cheese on the top and place in the center of a 375 degree oven for 30 minutes, check to see how it is cooking and drop the temperature to 350 degrees or 325 degrees for another 15-20 minutes. Do not overcook as the egg mixture will need 15 minutes to finish setting when you remove it from the oven. If the crust browns too fast cover it.
*Fresh spinach may be used, I have also used chopped baby Spinach and baby Kale. 16 oz recommended and be sure to cook off any liquid that is released in the sauté or increase cornstarch in egg mixture to 2 tsp to assure the pie sets.
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