Savory pie

The grill is the center piece of most of my social interaction during the warmer months. We gather to grill, eat, drink and enjoy each other’s company, generally in that order. Everyone loves some form of burgers, or brats, or chicken cooked over open flame. There’s something for me that beckons to a more primitive element of self. The one who’s still mesmerized by how a fire moves and dances, almost like it’s alive. But for this weekend, instead of doing the caveman thing of cooking bloodied meat over the flame, I went a bit more of a civilized route.

Savory pie. It’s basically a Quiche, cooked in a cast iron skillet on the grill.

Amazingly, very little of it burned.

The crust is my mom’s recipe.

  • 2 cups flour
  • 1/3 cup butter/lard/crisco
  • pinch of salt
  • 1/2 T sugar.

All that gets mixed up just like you were making biscuits, so that it resembles pebbles or sand.

In a separate bowl mix

  • 1/4 cup water
  • 1/2 T vinegar
  • 1 egg

Add the latter to the former and mix until incorporated. I rolled that out, put it into a greased skillet

Then I added the following in the following order

  • 1 lbs asparagus
  • 3 eggs mixed with 1/2 cup milk
  • 6 slices swiss cheese
  • 1 leek sliced thin
  • parmesan cheese

After the grill was warm I covered the skillet with aluminum foil and put it on the grill.

Then it was a matter of checking, rotating, checking again, rotating again, et cetera. Overall it took about 40 minutes to cook through. I took off the foil for the last 20 minutes. It definitely was delicious and something I’m going to do variants on throughout the spring/summer.

  1. Patricio said:

    This would be good with pears and crumbled sausage (real or fake).

  2. Paul said:

    Looks awesome! I wish the internet could provide smell as well.

    • Andrew Thomason said:

      I hear DARPA is working on that.

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