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
- Salt
- Pepper
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.
COTTAGE GROVE HOUSE 
This looks so delicious! I am a huge fan of spring peas, particularly with cheesy goodness… and the uneven pastry edges make it even more appealing, in my opinion! Yum. Yay for the simple midweek dinner xx
Hi Laura! Aren’t spring peas the best? I made a decision the other day to not cook anything calling for peas anymore if I have to use frozen. So, it looks like I’ll only eat peas in the spring from now on… ;)
While you call your meals simple…. I call them elegant. They’re always so beautiful..so charming…and always a recipe that I plan to try. This one is no exception, Seana… it’s absolutely beautiful… and I will be trying it one night this week for us!
I tried to work in the yard yesterday, (it was 70 degrees, and tomorrow will be in the teens and snow!!)… but it was so windy, that everything that I was raking was swirling all around me like a little tornado! I finally gave up and just walked around the yard with Sophie. The sun is pure joy..
Lovely post, my friend..
Aw, thank you Prudy. Hope you can get ahold of fresh peas rather than frozen. I think the firmer texture of the fresh peas outshines the tender frozen choice. A walk around the yard with Sophie sounds like a great plan B. My big black dog was right under me the whole time, panting and pleased as punch I was outside with him.
Rustic is very pretty ;)
Agree. :) As long as it is delicious and nutritious, right!
Sounds like the perfect day to me!,
I think I was reading your post when you commented on this…what a good read. Miss you!
so glad you spent so much time in your garden :-) Sounds lovely. Looking forward to the fruits of your labors. And three cheers for “simple and rustic”!
Good morning Liz! It was a very productive weekend outside and good thing because the rain is coming! If you can believe six hours of gardening and not one edible planting was involved! The garden beds are ready to go, we just need our evenings to warm up a little still. How about you? Don’t tell me you still have snow on the ground…
Simple and rustic? Yes, but also perfect! Sounds delicious and looks so pretty too. A lovely spring meal :)
I am sort of on a pie kick right now. Especially savory pies. Not only are they so easy to put together with just about anything, but like you said, they are so pretty too. Thank you!
Nothing wrong with simple and rustic! Your tart looks great. We just made one this weekend too – excellent spring food! Love the idea of using gorgonzola. Will try, thanks for sharing!
I just took a look and what a wonderful tart! Love the chard, leeks and wild garlic. And using pine nuts on the top is brilliant. Great post, I’ll give it a go!
I beat you, Seana! I spent the WHOLE day in the backyard and am now paying for it. Had to call out sick today, and just rolled off the bed, almost 11 am now. I must be getting old! I love the simplicity and rustic nature of your pie, which I find very pleasing to look at and mighty tempting, too, I should add. :-)
hahaha…sorry to laugh! I was fine until I went for a bike ride! Now I’m really wiped out too. :) Hope you’re moving around a little better…
Just beautiful, Seana. You will feel good inside and out between this delicious pie and your activity. :-) Your food is always so fresh and refined… just gorgeous.
Yes, I’m feeling real good. :-) I do realize how out of shape I have become this winter though. Time to hit the ground running. Hope you are feeling well and your little ones too!
Working outside in the garden is so rewarding both physically and mentally. Love your rustic and elegant dishes – always look forward to your post.
Working outside certainly is good for the spirit. I even looked it up and was surprised to see how many studies have been done and the positive results for all types of disorders. Great stress reliever…not that I am stressed or anything! :)
Wow amazing. This is so rustic and gorgeous. There is something refreshing a life-affirming about working in a garden. I like the way you eat. Spring peas, and spring onions! Lovely.
I like the way you eat Amanda. :) It was great to see the chives growing on the opposite side of the yard from where they are planted. So now I have two chive patches! Love the way they reproduced themselves five yards away. Better start looking for recipes using chives!
That looks amazing. I agree with you on the need for calmness of mind and good things for it!
Thank goodness for cooking! I realize how rewarding cooking is and how it gives the mind a chance to unwind and create. Great way to end the day and start the evening…
I love peas… unfortunately I would be the only one eating this at my house… wait… I should say fortunately
I say fortunately for you! You could always make a little ramekin size sweet pea pie for yourself… :)
For me this isn’t a simple meal either,…your quiche looks very impressive yet elegant too! Yummmmmmmm! Divine, is the word! xxx
You are too kind Sophie! Thank you for all your nice comments. :)
Thank you for all of your delicious recipes! xxx ☺️
Another tasty recipe… I love peas of any kind.
I will have to add that to the Dailey Bistro menu as well.
Tasty and ridiculously easy to make. I love to make savory pies. And spring really has great vegetables to use as fillings. I just saw this post and it looks wonderful too!
http://cheesybiscuit.wordpress.com/2014/04/14/leek-chard-wild-garlic-tart/
My gardening muscles are screaming over here. My husband’s starting to think that Aspercreme is my new signature scent. I’m a fan of “rustic” – it describes my cooking and my yard!
Hahaha. That’s funny. I was at the grocery store the other day and kept passing this man who smelled like Bengay! It was so strong! He was a bodybuilder type though….not a gardener for sure! :)
I could really use a slice of this. Spring vegetables are so pretty and fresh! Good work
Hey! Thank you. I am loving the fresh peas these days. I better move on to something else before I make my son really dislike them though! :)
Somehow I never think of peas as a component for a savory pie – lots of other veggies make it there. I don’t know why not. I’ll have to try your pie.
I thought the same thing. I decided it was because they are so small and do not take up much space. I think it’s true. Although this pie was not as thick as most vegetable pies it was delightful! Hope you try it Jovina!
Seana, your rustic looks better than my fancy! Your pie sounds delicious, especially with the addition of gorgonzola!
Ha! Now I really doubt it Patty! :) But really…this pie is delicious, hope you get a chance to try it.
I’ll let you know when I do!!
LOVE a rustic pie – those lovely edges prove it’s home-made! The scallion strands look gorgeous, and I’m an absolute sucker for gorgonzola in anything!
I thought gorgonzola would be a nice change up from the typical cheese I would normally use in a savory pie. And it was lovely. Of course I spent a little more and picked up a very nice gorgonzola. Which I didn’t mind since the pie was so inexpensive to make anyway. :)
Oh my, what a delicious sounding pie that I would love to serve dinner guests as an appetizer.
This would be a wonderful appetizer Karen. Slice into little thin slivers on the Easter table would be delightful. Thank you for visiting and the great idea!
It is always my pleasure to stop by and see what you have created. :)
What a wonderful way of spending several hours! I do miss gardening. And tending to the few herbs I have on my window sills doesn’t really cut the mustard. They are spoilt, though!
How come peas are never for sale here in the Spring? Only ever in summer. Besides, everything seems to be late this year. I only noticed rhubarb in one of the stores just last week. Must get my not so muddy hands on some tomorrow.
I think your windowsill herb garden definitely counts for gardening! Although you are not getting your hands really dirty and dealing with a backache from tending your garden you are rewarded with the fruits of your labor. And I can only imagine how spoilt your herbs are! :) I take for granted the fertile grounds of this State we live in. I just read the other day Washington State grows 22 millions pounds of asparagus a year. Prime real estate for farming! Hope the sweet peas show up in your area soon.
Beautiful! I can’t wait for the peas to come in here.
It’s a wonderful time of the year when sweet peas are harvested! :)
A beautiful post Seana! I love rustic and love the fact that you cook so many delicious, quick and easy mid-week meals – exactly what most of us are looking for! :)
Thank you! I don’t think I’ve ever mentioned how much I love the name of your blog. Two of my favorite words. :)
Very sweet of you to say so – thank you!
Peas, blue cheese and pastry? Hell yes my friend!!!
Thanks! :)
wow wow wow – peas and gorgonzola?! Absolutely Fabulous!! what a great post. Simple and rustic is my mantra.
I think it’s mine too Lindy! I do like a bit of elegance, but it doesn’t live here in this house. I know someone who has the most elegant home and when I visit there is such an air of sophistication, it’s lovely. Then I come home to the “cabin” and light the wood stove so I can cook up some canned beans. (well, that’s how it feels in comparison) :)
Seana, Rustic Cuisine is always the best, it means conviviality :) Your pie look so delicious!
Oh my goodness, I love the way your put it. Convivial, what wonderful word…
I can’t wait to get into my garden although we’re supposed to be getting more snow tomorrow. You’re right though most people don’t have time for elaborate recipes during the work week. Your pie looks like a bite! Thanks for sharing.
Hi Michelle! Nice to see you here. I had lost track of your blog for a little bit, great to see your brussels sprout carbonara post! More snow!? When is it ever going to stop?
What a lovely pie for spring!
Thank you… :)
oh I so agree. A calmness of mind IS a jewel.
It certainly is…tough to achieve sometimes living in a city such as Seattle! :)
This dish is so lovely and perfect for the season. Lately I’ve been seeing a lot of yellow and green used in people’s recipes. A perfect combination for Spring, don’t you think?
Yes! I do agree about the yellow and green color combinations bringing Spring to life in our cooking. As cooks we are tired of the brown, red and beige food we have been preparing during the winter months! :) Time for some color…now that I think about it I should start wearing brighter colors too!
I like the rustic look. Simple recipes are the best especially when working with the freshest ingredients.
I agree Norma. It doesn’t take much flavoring when your ingredients are fresh, or much cooking for that matter. Thank you for your kind comment and for visiting. :)
How beautiful and delicious. It really is so Spring like and the pea’s are so vibrant.
Thank you Suzanne. Even the words spring and peas make me feel happy.
There are so many things to love about Spring and peas is right there next to asparagus on top of my list. Using them as you did here sounds like a great use for them, Well, if a dish has both Spring peas and gorgonzola, it has to be good. :)
Hi John. Spring peas are sadly a short lived season. Last year it seems I kept combining peas with mint in every thing I cooked. This year I have found peas to be wonderful independent of the mint. I don’t think I’ll ever use frozen peas again! I’ll only eat them during early spring. :)
What a delightful pie to make! I would love this. Because I’m an analyst, I just have to ask this question. I see 5 green onions being chopped and the recipe calls for 3 of them. I know I am silly that way, always questioning. :)
Awww! Good one! You are very observant. You see, I have recipes and NEVER follow them verbatim. This is a perfect example of my ad-lib nature when it comes to cooking! :) I must of felt the need for more scallions than the recipe called for…recipes are meant to be flexible..right? :)
Oh I am like that too! I always ad-lib my recipes… I am grateful you were not offended by my comment, I do think this pie is just lovely… :)
Absolutely the same page on mid week rustic cooking. I just give you big kudos for getting the posts done too. I like this combo and as you have seen, I’ve been doing loads of egg dishes- so this is perfect.
Yes Wendy! Just saw your wonderful post. What a gorgeous piece of ground you have on Orcas. Your “girls” are very generous in supplying you with those lovely eggs… Hope you are enjoying California!
I’ve really enjoyed reading your post, I love the fact that you seems really proud of your cooking habits, simple and rustic. This pie is the perfect example of it. Gorgonzola and peas… what a great combination!
Thank you Margherita. Although I do love an elegantly plated meal it does not come naturally to me. Flavor outshines elegance…right? You have such a beautiful blog. I enjoy all of your recipes and stories and always happy when I see you have published a new post. You have a very unique way of seeing things around you! Partly I am sure is because you live in a completely different culture than you are used to. Couldn’t imagine switching from Italian culture to Canadian and what that must be like for you. ;)
That looks yummy!
Thank you… ;)
Looks delightful…and yes my mid-week cooking is often quite rustic as well!
Thank you so much! And nice to see you here!
Absolutely lovely, tomorrows supper for sure! N.