Piperade Pie made with Heritage Eggs

2 Sep

6-DSCF0928Watercolour and ink sketch by Marlena Wyman

At the end of August we picked up our last dozen eggs from the U of A Farm for this round of the Adopt a Heritage Chicken Program (I introduced you to the program in my art blog post Chickens and Eggs).

The-Man-With-Whom-I-Keep-Company and I have been taking lovely walks over to the U of A Farm every two weeks for the past 5 months to pick up a dozen delicious eggs.

Image from Heritagechickens.ca

With the last pickup, Agnes Kulinski, the Business Director for the University of Alberta’s Poultry Research Centre, asked the 200 participants in the Program to send her a recipe that we made with our heritage chicken eggs. She is planning to make a recipe book with the contributions.

One of my favourite egg recipes that I make regularly is Piperade Pie from my Lee Bailey’s Soup Meals cookbook. He was Martha Stewart before Martha Stewart. I love cookbooks with photos, and his have lots of  photos as well as menus and suggestions for hosting and entertaining. I also have his Country Weekends and Good Parties cookbooks. I would like more so if anyone out there wants to give me a gift, it will be gratefully received thank you very much.

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The cookbook describes Piperade Pie as “a tomatoey-eggy Basque dish that is very popular in France.” It is very popular in our house too.

Start with your favourite pie crust recipe. Mine is my Mom’s recipe that she demo’d for me one of the last times that I was at her house. I have never had luck with pie crust, but my pie crusts have been a success ever since! Or you can use a frozen pie crust – no shame in that. (I must say that since I did it for years).

My Mom says to make a big batch of the mix and keep it in an air-tight container in a cool location. You can add the water just before you make a crust. Her recipe makes enough for 4 pie crusts.

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Doreen Wyman’s Pie Crust Recipe

6 cups flour

1 Tbsp salt

1 lb/454 gm box vegetable shortening

Cut the above together with a pastry cutter or two knives until the mixture resembles large crumbs. For one pie crust, use 2 cups of the mix and lightly stir in two Tbsp of cold water at a time just until the mixture holds together when you squeeze it with your hand. The amount of water depends on how dry the flour is, which can be affected by humidity. Do not over-handle, or the pastry will be tough.

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Piperade Pie

Preheat oven to 400 degrees.

Crust:

Shape dough for one pie crust into a ball and roll between two sheets of floured parchment paper or on a floured surface.

Place rolled pastry into pie plate, pricking the bottom of the crust with a fork and crimping the edges.

Cover the pie crust with a sheet of foil and bake in oven for 15 minutes.

Remove foil and bake for another 10 minutes. Take crust out of oven and set aside.

Make filling while the crust is baking.

4-DSCF0908 Our fab vintage Westinghouse Continental Range

Filling:

4 Tbsp olive oil

1 1/4 cups chopped red bell peppers

3/4 cup coarsely chopped onion

6 Tbsp coarsely chopped green onions

1 Tbsp finely chopped garlic

3 cups drained canned or fresh tomatoes, coarsely chopped

2 Tbsp chopped fresh basil

1 tsp salt

1 1/2 tsp ground black pepper

6 dashes Tabasco or other hot sauce

3 Tbsp melted butter

6 eggs, lightly beaten

Heat olive oil in a large skillet over medium heat and saute peppers, onion, and green onion until wilted, about 10 minutes. Stir in garlic and cook for another minute.

Add tomatoes, basil, salt, pepper and Tabasco. Bring to a slow simmer and cook another 10 minutes until liquid is reduced. Remove from heat and add butter, then mix in eggs.

Pour mixture into baked pie shell and bake at 350 degrees until filling is set but not dry, about 30 minutes. Allow it to rest for a few minutes before serving.

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Piperade Pie makes a nice brunch or luncheon dish with a green salad, picked fresh from the garden, and served on the deck on a warm late-summer day.

Thanks to our adopted heritage chicken Gertie Chase and her sisters for the eggs!

Posted by Marlena Wyman

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2 Responses to “Piperade Pie made with Heritage Eggs”

  1. The Erratic Cook September 3, 2013 at 7:26 am #

    Moms pie crust never worked for me, even with the tutorial. Glad it works for you. Thanks for posting this yummy recipe. Our blog was getting lonely. I have one to blog…soon!

Trackbacks/Pingbacks

  1. Giving Thanks to Gertie: Part I | - October 23, 2013

    […] contributors to our feast and many of the connections were up close and personal. As reported in previous posts, The-Man-With-Whom-I-Keep-Company and I have been enjoying a dozen heritage chicken eggs every two […]

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