Shizzles with picklz: shallot pie

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The holiday season is in full swing and i’ve been feeling kinda generous. (have you noticed?) i mean, perfect pie crust over there, fried shallots over here. i’ve been giving away some of my most prized secrets. why stop now i say!

look at these instigators. they always look like they’re ready to rock and roll, don’t they? or is it just me? 🙂

I love shallots. they are the pièce de résistance of my allium bed each summer (not that i’d kick the onions, leeks or garlic out of it for eating crackers) and it’s not only because of the above mentioned fried shallots, oh no! it’s because I love shallot pie!

But before we get into the recipe let me explain why i’m roarin’ about shizzles with picklz in the title of this post. hint: it’s about the mustard.

I learned a little trick a while back from sarah raven and her lovely cookbook in season. basically, she slathers mustard all over her tart crusts. it’s a wonderful way to add flavor, and to use lotz of your homemade mustard.

please, do not be deterred from making shallot pie if you don’t have homemade mustard at the ready. just make it with the best dijon you can get your paws on this time. and next time when you find yourself in your kitchen with your right (or left if you’re left handed) index finger resting politely on your bottom lip, saying to yourself, “hmmm, should i make me some homemade mustard like ms k does from the amazing blog local kitchen?” i bet i know what your answer will be.

shallot pie

1/2 recipe perfect pie crust (i like to use whole wheat flours for this pie)
3 cups sliced shallots*
3 tablespoons olive oil
3 tablespoons dijon mustard
4 large eggs plus 2 yokes
1 & 1/4 cup cream or half and half
6 ounces chévre (fresh, soft & crumbly goat cheese)
salt & pepper

makes one 10 inch pie

1. roll out crust and place in 10 inch pie-dish. put in the fridge for 30 minutes. preheat oven to 350 degrees.

2. warm the oil in a fry pan on medium heat. add shallots and fry until they just begin to color, about 8 minutes.

3. after 30 minutes take pie out of fridge and prick the bottom in several places with a fork. place a sheet of parchment paper over the crust and spread pie beads or dry beans over it to weight down the crust. bake for 20 minutes or just until lightly golden. remove parchment and beads or beans and let cool a bit. keep the oven heated at 350 degrees.

4. while pie shell is cooling, whisk together eggs, yolks and cream, and add salt and pepper to taste.

5. spread mustard over the bottom of the cooled crust. i like to use a pastry brush. add the shallots first, then crumble the goat cheese over top of them. pour the egg mixture gently over the whole lot.

6. bake for 25 minutes, or until the center of pie is set (which means just firm).

eat warm or at room temperature.

oh and BTW, this is the perfect pie to have around if you happen to have a hangover (not that i’m sayin’ you’re planning to have one anytime soon). …so there, you get another one of my tricks.


*pawnote: *i love shallots so i often use them in this pie, but you can do an onion pie – with a gutsy brown or beer based mustard, leeks with a honeyed dijon, or ramps with something spicy like this. i have! there’s a kazillion ways to mix and match your favorite allium with your favorite mustard in this pie.

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