A savory pie is something I forget about for months on end, and then when I see one in a specialty foods store or a restaurant I give myself a mental elbow to put this idea back on the front burner. They are so easy, and satisfying – they can be made ahead, and usually reheat like a dream (or can be eaten at room temp). They are also very portable, and comforting.
And as I’ve made clear many a time – it’s a rare day on the old Workman ranch when I am making my own pie crust. Just one too many things for me most of the time. So when my pals at Wewalka told me on the DL that they were about to roll out (you’ll get why this is such clever word play momentarily) a new pie crust product, I got very, very excited. The other Wewalka products have been just a game changer for me, and since I am already prone for any pie shortcuts that might come my way, this is a truly terrific piece of news.
So, like all the Wewalka products, the single pie crust comes rolled up on its own piece of parchment (Get it? Roll out/rolled up? Of course you do), easy to unroll right into a pie dish, and then quickly ready for the filling. It is lard free (vegan friendly, in fact), and has a nice thickness to it – super easy to handle. The dough works with both sweet and savory pie fillings, and I’m here to say these crusts are going to increase my pie output considerably.
This is a great recipe to remember after you’ve served a holiday ham, and are looking for a creative way to use up the leftovers. But don’t wait for that to happen – any kind of deli ham is great for this, whether smoky or peppery or slightly sweet pick your favorite, order it sliced, and then mince it up.
The same kind of flexibility goes for the mushrooms—plain old button or cremini will work just fine here, but if you can use a mix of different mushrooms you’ll get a nice subtle play of different textures and flavors.
The Sriracha sauce adds a little bit of heat, but you could truly change up the supporting flavors of this pie any which way – a tablespoon or two of minced fresh herbs like thyme or basil, would be nice (the basil will make it feel very summery).
Other Savory Pie Recipes:
- Bacon, Leek, Mushroom, and Cheese Mini Quiches
- Leek, Mushroom, and Goat Cheese Quiche
- Salmon and Vegetable Biscuit Pot Pie Casserole
- Spring Chicken and Vegetable Potpie Casserole
Ham and Cheese Quiche
- 1 tablespoon unsalted butter
- 1 cup chopped mushrooms preferably a mix of types
- 1 cup thinly sliced scallions white and green parts
- ½ cup finely diced red pepper
- Kosher salt and freshly ground pepper to taste
- ¼ cup chopped flat-leaf parsley
- ½ cup heavy cream
- ½ cup shredded provolone cheese
- ½ cup shredded mozzarella
- ½ cup finely grated Parmesan
- 3 large eggs beaten
- 1 teaspoon Sriracha sauce
- 2 cups finely chopped ham
- 1 Wewalka Pie Crust
- 1 tablespoon Dijon mustard preferably coarse or country
- Preheat the oven to 375°F.
- In a large skillet melt the butter over medium heat. Add the mushrooms, scallions, and peppers, season with salt and pepper, and sauté for about 8 minutes until tender and any liquid the mushrooms have released evaporates. Stir in the parsley, and transfer the vegetables into a large mixing bowl.
- Add the cream, provolone, mozzarella, Parmesan, eggs and Sriracha sauce and stir well to combine. Add the ham and stir until evenly mixed together.
- Take the pie crust out of the fridge 15 minutes before using. Unroll the slightly softened dough, and with the help of the parchment paper, flip it into a 9-inch pie pan. Remove the paper and gently press the dough to fit against the bottom and sides of the pan. Trim and flute the edges as desired.
- Brush the inside of the pie crust with the mustard. Scrape the filling into the pie pan and smooth the top. Bake for 28 to 33 minutes until a knife inserted into the center of the pie comes out clean. Transfer the pie to a cooling rack and cool until warm or room temperature. Cut into wedges and serve.
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