Man! Being poor kind of sucks, guys! But somehow I can still manage to scrounge something good up while still keeping an eye on “SALE” tags. Though most of my food comes from the regular cheapo grocery store, there are a few luxuries that I prefer to get at my local food co-op. (In my case, it’s the Eastside Co-op in Northeast Minneapolis.) That would include my rare purchases of meat, all of my cheeses, potatoes, and eggs.
When I was planning on making this pie, the co-op happened to have put Capriko on sale, so I figured it wouldn’t hurt to try that instead of Emmentaler cheese. Capriko, as it turns out, is an awesomely nutty cheese that is produced by Nordic Creamery, based in Wisconsin. It hit just the right savory notes with the spinach, mushrooms, and paprika in the dish and made it swoon-worthy.
I adapted the recipe from the Moosewood Cookbook, and added some things that I happened to have on hand. The crust was made from 6T local unsalted butter + 1.5C flour + 4-5T milk. I didn’t prebake the crust and it was fine. The mixture isn’t super goopy by any means, so it didn’t hurt it at all. Saute the vegetables first. You probably want about a cup-and-a-half to two cups of filling. I used mushrooms, onions, and spinach, but you can do whatever you want. Then I threw some thyme, Dijon mustard, and cayenne pepper into the mix for spice.
I shredded the capriko (you can use any similarly nutty cheese) and layered that on the bottom of the crust. The eggy part was about 3 eggs, 1.5C milk, and 2T flour. Layer the vegetables on top of the cheese and then pour the eggy stuff on top. Bake in a 375 oven for 40 minutes or so until it firms up. Finish with some smoked paprika salt
We fucking demolished the pie in two days. Definitely a record.