Ingredients with Measurements:
- 1 pie crust
- 1 cup chopped interrupted ferns
- 2 cups chopped broccoli florets
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup shredded cheddar cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish.
3. In a saute pan, cook the chopped onion and garlic until softened.
4. Add the chopped interrupted ferns and broccoli florets to the pan and cook until tender.
5. In a mixing bowl, whisk together the flour, salt, black pepper, and nutmeg.
6. Add the milk, heavy cream, and eggs to the mixing bowl and whisk until well combined.
7. Stir in the cooked vegetables and shredded cheddar cheese.
8. Pour the mixture into the prepared pie crust.
9. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 11g
Cholesterol: 140mg
Sodium: 470mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Interrupted ferns can be substituted with spinach or kale.
- Broccoli can be substituted with cauliflower or asparagus.
- Cheddar cheese can be substituted with any type of cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use a different type of crust, such as a puff pastry or phyllo dough.
- Add additional vegetables, such as mushrooms or bell peppers.
Tips and tricks:
- Be sure to cook the vegetables until they are tender before adding them to the filling.
- Use a fork to prick holes in the bottom of the pie crust before baking to prevent it from puffing up.
- Let the pie cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of pie in the microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the pie on a decorative plate or platter.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and parsnips
- Grilled asparagus
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Be sure to cook the pie until the filling is set and the internal temperature reaches 160°F to ensure it is safe to eat.
Food history:
Interrupted ferns are a type of fern that are native to North America. They are named for their unique fronds, which appear to be "interrupted" by a gap in the middle.
Flavor profiles:
The Interrupted Fern and Broccoli Pie has a savory and slightly nutty flavor from the ferns and broccoli, with a creamy and cheesy filling.
Serving suggestions:
Serve the pie warm or at room temperature as a main dish for lunch or dinner.
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