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I Don't Want Earl's Baby Pie

quiche recipeWith the Oscars coming up, my mind inevitably wanders to food movies. One of my favorites is Waitress, starring Keri Russell as a pregnant waitress stuck in a bad marriage who bakes pies in a diner and names them after circumstances in her life. She bakes Baby Screaming It’s Head Off In The Middle Of The Night And Ruining My Life Pie (New York style cheesecake, brandy brushed, topped with pecans and nutmeg) and Pregnant Miserable Self Pitying Loser Pie (lumpy oatmeal with fruitcake mashed in. Flambé of course…) My favorite: I Can’t Have No Affair Because It’s Wrong and I Don’t Want Earl to Kill Me Pie (vanilla custard with banana – hold the banana…)

I love pie. I love making it, I love crimping the edges of it, I love eating it, I love the idea of it. Waitress (not surprisingly) left me wanting to get into the kitchen and bake a pie. (Preferably in a cute yellow ’50s diner outfit hugging my 29-inch waist with adorable baby in matching outfit propped comfortably on my hip.) And then go and open up a pie shop. Which I kind of wanted to do anyway.

I Don’t Want Earl’s Baby Pie is actually a quiche, made with Brie (which I actually had a leftover chunk of, but which was supplemented with bits of Manchego and Parmesan) and ham, into which I also ditched a few shriveled mushrooms and the last of a bag of asparagus. I didn’t use a full cup of brie, or Parmesan, or heavy cream; half & half seemed heavy enough. And I didn’t saute the green onions. It did need an extra 15 minutes or so of oven time.

All of the original Waitress pie recipes can be found here.

I Don’t Want Earl’s Baby Pie

from the Waitress promo recipe cards

1 pie crust
4 Tbsp. butter
3 slices ham
8 green onions
1 up brie cheese
1 cup grated Parmesan cheese
4 eggs
2 cups cream
1/4 tsp. ground nutmeg

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees.

Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham.

Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with Parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.

Serves 8.

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