I Don't Want Earl's Baby Pie

The first time I saw the movie "Waitress" I spent most of my time staring at Nathan Fillion, but still came away craving pie.  Well, pie and Nathan Fillion.  The second time I saw the movie -- a couple of weeks ago -- I looked at it from an entirely new perspective.  Sure, I still like Fillion, but with my weekly fix of "Castle" always a certainly, this time I studied those pies.  As a food blogger I'm always looking for something new and different to prepare.  These pies intrigued me.  The names alone are delightfully attention-grabbing, the combination of ingredients unique.

This evening seeking something savory over sweet, I chose to make the quiche-type pie redolent of smoked ham and Brie cheese.  Rich, creamy, and delicious I found this to be a real winner.  To be fair, I will add that while Jim liked it well enough, he dubbed it "not one of his favorites" for reasons he couldn't quite explain.  I suspect it may have been too much Brie.  He likes Brie as much as I do, but generally the savory pies I bake contain Gruyere. I think the Brie substitution just didn't quite sit right with his expectations of what a quiche should be.  Try this for yourself (cut small slices, it is very rich) and let me know what you think.  Enjoy yours while watching "Waitress," and stay tuned for more pies from the movie coming soon!

I Don't Want Earl's Baby Pie a.k.a. Bad Baby Pie

1 pie crust

4 Tbs. butter

3 slices ham

8 green onions

1 cup Brie cheese

1 cup Parmesan cheese, grated

4 eggs

2 cups heavy cream

1/4 tsp. ground nutmeg

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until edges brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. 

Spread sauteed ham and onion on the bottom of the baked pie crust. 

Spread Brie over ham mixture.

Sprinkle with Parmesan.

Combine eggs, cream and nutmeg; pour over cheeses. Bake 30 minutes or until set. 

Cool slightly, cut into wedges and serve.

This post is linked to:

Foodie Friday
Foodie Friday @ Little Brick Ranch
Food on Friday
Friday Favorites
Friday Fat Camp
Fantabulous Friday
I'm Lovin' It Friday