Root Vegetable Pie

J.R.R Tolkien said it best when he penned, "If more of us valued food and cheer and song above hoarding gold, it would be a merrier world."

And so it is that I go about trying to make our world a little merrier.  On this occasion I was expecting my sister to visit around noon time so I prepared for us on of my all time favorite dishes.  Root Vegetable Pie

This recipe was born out of my desperate attempt to recreate a dish I savored while spending some time in Key West, Florida.  The dish I ordered was called Roasted Root Vegetable Pie, but I found that it was actually better if I sauteed the vegetables instead of roasting them.  Also, this allowed me the freedom to choose whatever was available even if some of the vegetables weren't root.

I hope you try this recipes and enjoy it as much as I do.

Like all good pies this one starts with a homemade crust. ( I will post on how to make pie crust a little later.)  But you could use a store bought one.

Just to add a little extra flavor to my crust I always throw in some fresh chives.

Any vegetables you like would work, I just happened to have these laying around.  I also used mushrooms but they didn't make the cut for this picture.  

Just cut up your vegetables into bite size pieces.

Saute the vegetables in a little butter and olive oil until they are tender but not mushy, about 5-7 minutes.

Add the vegetables to the uncooked pie shell.

Now its time to add the ingredients that truly transform this dish into something magical.  Beat 4 eggs, 1/2 cup cheddar cheese, 1/3 cup milk and 1/4 tsp Herbs De Provence.  Don't skip on the herbs its what gives this dish the flavor that separates it from just being a quiche, I think?  Also add some salt and pepper to your liking.

Now pour this mixture over the veggies and give it a shake to make sure all the liquid is spread evenly.

At this point I put the pie on a pizza pan.  It doesn't have to be a pizza pan that's just what I use to prevent spillage (is that a word?)  and bake at 350 degrees for 30 minutes or until it appears to have set.  I use the knife right down the middle technique and if it comes out clean its done.

Let it cool and then slice.  This is too good for just one picture.

Oh the cheesy colorful deliciousness.  Okay I admit I used spell check on that word.

It pairs nicely with homemade tomato soup.

Enjoy this with someone you love and Bon Appetit.  

Oh wait, Julia Child has already used this.  I will have to think of another?

How about Guten  Appetit!

Its not the same so I will just say ENJOY!