New potato and roasted shallot breakfast pie recipe

New Potato and Roasted Shallot Breakfast Pie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering "New Potato and Roasted Shallot Breakfast Pie" recipe! This delectable dish combines the creamy goodness of new potatoes with the rich flavors of roasted shallots, creating a breakfast pie that is both comforting and satisfying. Perfect for lazy weekend mornings or special occasions, this recipe is a delightful twist on the traditional breakfast fare. With a flaky crust and a hearty filling, this breakfast pie is sure to become a favorite among family and friends.

Keywords: new potato, roasted shallot, breakfast pie, comforting, satisfying.

New potato and roasted shallot breakfast pie recipe details

New potato and roasted shallot breakfast pie recipe, recipe Rating: 4.9
Number of votes:130

Ingredients

1 large shallot

olive oil

2 medium new potatoes (or substitute Yukon Gold)

2 Tablespoons lightly salted butter

One 10-inch unbaked pie crust (see recipe below)

3/4 cup Monterey jack cheese, shredded

1 cup cheddar cheese, shredded

3/4 cup smoked gouda cheese, shredded

4 whole eggs

1-1/3 cups evaporated milk

1 teaspoon soy sauce

1 dash Tabascopepper sauce

1 teaspoon chopped chives or other fresh herbs

Pie Crust

1 cup flour

1/2 teaspoon salt

7 Tablespoons shortening

2 to 3 Tablespoons cold water

Instructions:

Preheat oven to 350 degrees. Peel shallot, rub with olive oil, and roast uncovered for 30 minutes or until slightly brown and soft. Cool and slice thinly.

Scrub potatoes and slice thinly. In a medium skillet, saute sliced potatoes in butter until tender. Drain on paper towels and cool. Line a 10-inch pie pan with unbaked crust. In a mixing bowl blend shredded cheeses together. Place potatoes in bottom of pie crust. Scatter shallot pieces evenly over potatoes. Spread cheese over the top.

In a mixing bowl, combine eggs, milk, soy sauce, Tabasco, and chives. Whisk until thoroughly blended and pour over cheese.

Bake 30 to 40 minutes at 350 degrees or until set in center. Let stand 10 minutes before serving.

Combine flour and salt in medium bowl. Using a fork, cut in shortening until mixture resembles small peas. Sprinkle water over flour, mixing lightly just until flour is moistened. Shape dough into a ball.

Pat into a flat round. Roll out on lightly floured board. Place into 10-inch glass pie pan, being careful not to stretch. Trim dough even with outside rim edge.

Serves:8