With an irresistibly flaky crust and a burnished golden cheesy top, Quiche and Carry's Mushroom Pot Pie practically begs for you to grab a fork and dig in. With satisfying sweet potatoes, wintery greens like chard and kale, plus protein-packed eggs, this is a showstopper to serve at breakfast, lunch, dinner, or even a weekend brunch. Try it paired with a green salad and plenty of tangy, mustardy dressing—serves 6-8. Pot pies are fully cooked, but to reheat, place in a 325°F oven for about 30 minutes or until the internal temperature of the pie is 165°F.
Deborah Moss, the owner of Quiche and Carry, has been a chef for over twenty years. She focuses on local, seasonal, farm-to-table ingredients that celebrate and share the bounty of California's fruits and veggies.Read more