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Lattice-Topped Breakfast Pie




Source of Recipe


Internet


List of Ingredients




1 recipe Simple Butter Pie Pastry
1 leek, cleaned and chopped (upper green leaves discarded) (1/3 cup)
3 Tbsp. olive oil
½ of a 32-oz. pkg. frozen diced Southern-style hash-brown potatoes (3 cups)
Salt and pepper
2 cups lightly packed fresh spinach leaves
1 cup chopped roasted red sweet peppers
¼ cup grated Parmesan cheese
3 Tbsp. purchased basil pesto
3 eggs, slightly beaten
1 cup half-and-half, light cream, or milk
½ tsp. salt
¼ tsp. pepper
dash ground nutmeg
1 cup shredded Swiss cheese (4 oz.)
1 Tbsp. milk



Recipe



Prepare pastry according to the recipe. On a lightly floured surface, roll half of the pastry to a 12-inch circle (if using deep-dish pie plate, roll pastry to a 13-inch circle). Line a 9x1¾-inch tart pan or 10-inch deep-dish pie plate with the pastry. Press pastry into fluted sides of tart pan; trim edges or trim and crimp edge as desired for pie plate. Line pastry with a double thickness of foil. Bake in a 450° oven 10 minutes; remove foil. Bake 5 minutes more or until just set. Cool on wire rack while preparing filling. Reduce oven temperature to 375°.

For filling, in a large nonstick skillet, cook leek in 1 tablespoon hot oil until tender but not brown, about 2 minutes; remove leek from pan and set aside. Add remaining 2 tablespoons oil to pan. Add frozen hash browns to hot oil and press lightly with spatula into a single layer. Sprinkle lightly with salt and pepper. Cook, uncovered, over medium heat for 7 to 10 minutes or until lightly browned on edges, stirring occasionally. Remove from heat; cool for 5 minutes. Stir in cooked leek, spinach, red peppers, Parmesan cheese, and pesto; set aside.

Meanwhile, in a medium bowl combine eggs, half-and-half, the ½ teaspoon salt, the ¼ teaspoon pepper, and the nutmeg.

Sprinkle bottom of pastry with Swiss cheese; spoon potato mixture over cheese. Pour egg mixture over filling.

For lattice top, on a lightly floured surface roll remaining half of pastry into a 12-inch circle. Cut into ½-inch-wide strips. Weave strips over filling into a lattice pattern. Tuck ends of strips down into filling. Brush with milk. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean and pastry is golden. Cool for 15 minutes before serving.* Makes 8 servings.

*Note: If using a tart pan with a removable bottom, carefully remove sides of the tart pan after cooling.

Simple Butter Pie Pastry: In a food processor fitted with a steel blade* combine 2¼ cups all-purpose flour;

2/3 cup cold butter, cut into small pieces; and ½ teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 6 tablespoons cold milk through feed tube. Stop processor when all milk is added; scrape down sides. Process with two on/off turns. Remove dough from bowl; shape into ball. Divide in half. Wrap each ball with plastic wrap; chill for 15 minutes. Makes 2 piecrusts.

*Note: To use a pastry blender instead of a food processor, combine flour and salt in a large mixing bowl. Using a pastry blender, cut in butter until pieces are like coarse crumbs. Sprinkle 1 tablespoon milk over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of milk at a time, until all of the flour is moistened.