Sweet & Savory Pies with Peg & Holly Hambright - RGK Cooking School Ep. 3
This week on RGK Cooking School, we’re learning how to make sweet and savory pies from the experts — Peg Hambright, the original founder of Magpies Bakery, and Holly Hambright, the founder and owner of Hollys Gourmets Market and Holly’s Eventful Dining.
PEG’S PIE CRUST
2 1/2 c flour (~10oz)
1 1/2 tsp salt
1-2 t sp sugar
3/4 c ice cold fat (butter, vegetable shortening, lard, or any mix thereof) (~6.5 oz = ~ 1 1/2 sticks)
~ 1/2 c ice cold water (~4oz, more or less, depending)
Mix, flour, salt and sugar together in food processor with blade attachment.
Add cold fat to flour mixture. Pulse in quick pulses until fat is in sort of uniform pea-size chunks
Dribble ~ 3 oz cold water in while pulsing. Add more water a tablespoon at a time until dough just begins to come together.
*DO NOT mix until smooth. You want it to be a super crumbly!Dump out onto floured surface and smoosh together with the heel of your hand and a bowl scraper. Divide into two discs. Wrap in plastic and refrigerate at least an hour before rolling or freeze for several weeks.
PEG’S QUICHE
You can put anything in a quiche that you want. It's a great way to clean out the fridge! I usually double or triple this and store in fridge for a week. That way you can pull a crust out of the freezer, throw in some veggies and have the custard all ready to go. Just make sure and whisk it thoroughly before using. - Peg
Custard
1 2/3 cups milk or 1/2 and 1/2
4 eggs
1 egg yolk
3 Tbsp flour
1 1/2 tsp salt
1 tsp pepper
Filling (these are guidelines - feel free to explore and make your own!)
6 oz onion
6-8 oz. other veg
2-3 oz. bacon, ham or other protein
1 c. cheese
1 1/2 - 2 t salt
1-2 t pepper
Herbs and other seasonings you like
Couple squirts of hot sauce and 1/2 tsp cayenne if you like a little spice!
PEG’S SPINACH AND MUSHROOM QUICHE
6 oz. onion, chopped
8oz. mushroom, sliced
1/2 red pepper, chopped
6-8 oz. baby spinach (chard and kale work great)
1/2 cup feta crumbles
1/2 cup parmesan
Handful of kalamata olives
A few cherry tomatoes if you have em
Fresh parsley and oregano if you like
Saute onion 2-3 minutes in olive oil, add mushrooms and peppers, season with salt and pepper as you go.
Layer spinach or whatever baby greens you're using in the bottom of a par-baked or frozen pie crust. Add the veg on top of the spinach. Spread the kalamatas, cheeses, tomatoes and herbs evenly over the top.
Slowly stream in the freshly whisked custard. Carefully place in preheated oven (putting it on a sheet pan is a good idea)
Bake at 325 for 45-55 minutes, until set in the middle. Cool for 30 minutes before slicing.
PEG’S MEATY BREAKFAST QUICHE
8 oz. your fave breakfast sausage or 4 oz. bacon, cooked, drained and crumbled
6 oz. onion
8 oz mushrooms
1/2 red pepper
1 cup sharp cheddar cheese
Handful of spinach if you like
Hot sauce to taste
*Same directions as above!
HOLLY’S LEMON GRAPEFRUIT TART WITH BROWN SUGAR PECAN SHORTBREAD CRUST
Filling: This recipe makes enough for the tart and enough to give away or enjoy on an English Muffin.
1 lb. melted and cooled butter
1 lb. granulated sugar
12 eggs
1.25 cups fresh squeezed lemon juice
Method:
Blend the eggs and sugar until combined. Add the lemon juice and blend well. Add the melted cooled butter and stir.
Place in a non-reactive pan and put to medium heat on the stovetop. Stir continuously and vigorously until the curd is thickened about 10-15 minutes. Do not boil and do not overcook as it will curdle.
Strain into a nonreactive bowl, cover with plastic wrap and chill.
Shortbread Crust: This recipe make s enough for 2 tarts or so.
2 cups flour
1 cup pecans
½ pound butter
½ c. brown sugar
Method:
Place the whole heap into a food processor and let ‘er rip until a sticky dough forms about 45 seconds to a minute (or so).
Place on a lightly floured table and gently knead until it all comes together nicely. Chill for at least 1 hour prior to rolling.
Then:
Roll out your shortcrust to about ¼” thickness and place in your removable bottom tart pan.
Line with parchment and dry beans and blind bake 12-15 minutes at 350 degrees. Remove the parchment and beans carefully and return to the oven another 5-7 minutes or so until golden browned.
Let sit at room temperature about 10 minutes. Fill your tart shell with lemon curd almost to the top and bake 12 minutes or so at 350 degrees.
Chill at least one 1 hour before finishing.
To Finish:
Section 2-3 ruby red grapefruit and let drain. Remove the tart from the chiller and place the sections in whatever pattern floats your boat.
Melt some apricot jam, jelly or marmalade and gently brush the grapefruit with it. Return to the fridge to set about 20 minutes.
To serve gently cut through and plate. A nice tawny port would be a good accompaniment.