Brie Pie, a Thanksgiving improv for vegetarians
Ask anyone who will admit to knowing me: I'm an enthusiastic omnivore. But I'm also an enthusiastic host, with a lot of vegetarians on my roster. This has necessitated some off-the-cuff veggie cooking in the past, especially around ThanksG., when I'm apt to drag various castaways over to my folks' place for dinner. Mom and Dad seem to enjoy the company, but it falls to me to feed the meatless masses.
This has proven to be pretty easy, actually; the holiday is a good excuse to go over the top with rich and savory flavors, especially if you're looking for a main dish to replace turkey*. Pies work really well for this purpose.
Therefore, the Brie Pie.
A kind of quiche, perhaps, where the cheese has overtaken the egg:
You can see where I'm going with this:
Preheat the oven to 375
Beat the three eggs with the nutmeg, a little milk or water till smooth
Dust the crust with some of the almond flour
Pour the eggs into the pie crust
Cut the brie across in 6 or 8 pieces like a pizza
Lay them in the egg mixture
(I drop the cheese in after the eggs, just so I can get them to peek out of the final pie in some appealing way. Flower or asterisk designs are recommended, although I guess you could just chop it into cubes. But why?)
Dust with just a little more almond flour and nutmeg
Bake in the oven for 25-30 minutes, or until the eggs are set.
Serve to your vegetarians. You might want to eat some, too.
*I've got nothing against tofurkey, but most American meat-substitutes fail to self-actualize. It's almost always better to make a meatless dish what knows it's meatless. Although a recent Seitan Bourguignon prepared by the Scientist was good enough to revisit.
**Do not go nuts with this brie; choose an inexpensive brand. Subtleties will get lost in this dish, like fancy rum in your pina colada.