sweet pea pie
April 14, 2014 § 84 Comments
Most working folks would agree it is near impossible to cook an elaborate dinner mid week. If you take a look around the recipe page on this blog you will notice I have a tendency to keep our dinners real simple; most of my posts come from midweek meals. Rustic would be a good word to describe my cooking too. Take this pie for instance. See the uneven and overlapping edges? Midweek cooking. Simple and rustic.
Yesterday I spent six hours in the yard gardening. Bending, stretching, pulling, digging, and that was only the backyard! This morning I feel like I attended a six hour yoga class. My mind is clear and my body is invigorated.
Throughout the winter I seem to forget how beneficial it is for the mind to soak in sunshine, breathe fresh air, to put my hands in dirt and create a beautiful outdoor contemplative space. For me the benefits are comparable to cooking, both creating a calmness of mind. Cooking in the fall and winter, gardening in the spring and summer; calmness of mind is one of the beautiful jewels of life.
I n g r e d i e n t s
- basic pie crust recipe
- 10 ounces fresh peas
- 3 scallions
- ½ cup milk
- 2 eggs
- 9 ounces gorgonzola cheese
- Extra virgin olive oil
Preheat oven to 400F. Roll out dough on floured surface, transfer onto pie dish.
To make filling, slice scallions thinly and sauté them in olive oil. Add peas and cook for a few minutes, stirring often. Season with salt and pepper.
Spoon half of the peas mixture over the dough, cover with a layer of crumbled gorgonzola and top with more peas. In a small bowl mix eggs, milk, a little salt and pepper and pour mixture over peas. I scattered a few young scallion strands on the top.
Bake for about 45 minutes.