Saint Patrick's Day gets the short end of the holiday stick. Maybe it's because March kind of sucks. Maybe it's because Leprechauns are creepy. You know what makes it better, though? Beer, duh. And this easy, cheesy, Shamrock Pie!
The shamrocks are just sliced green bell pepper and mostly for show...because I HATE green bell pepper! Who's with me!? The real stunner is the savory pie underneath.
This quiche-like pie is something I was introduced to by fiancé's mama! It's a family specialty and it'll change your life forever. The richness of the cream, Parmesan cheese and cheddar totally mellow out the spiciness of canned green chiles. What you're left with is a decadent dish with a soft bite—perfect pairing for your green beer!
CHEDDAR–GREEN CHILE SHAMROCK PIE
SERVES: 6 to 8
1 disk pie dough, homemade or store-bought
4 large eggs plus 3 yolks
2 tablespoons flour
Big pinch or salt
1 cup finely grated Parmesan cheese
1 green bell pepper
2 to 3 cups shredded cheddar cheese
1/2 cup diced canned green chiles
1. Roll out your pie dough to 1/4 inch thick and ease into a pie plate; crimp edges. Prick all over with a fork (brush with egg wash, if desired). Line with parchment paper, fill with pie weights and blind back at 425˚F for 15 minutes or until golden.
2. Meanwhile, whisk the eggs, egg yolks, flour and salt in a large bowl. Stir in the Parmesan cheese. Slice the bell pepper into thin rings; pick the two sliced that look best...then cut two small straight pieces to be the shamrock stems.
3. Reduce the oven temperature to 350˚F. Let crust cool slightly; transfer to a foil-lined baking sheet.
4. Fill the bottom of the crust with half of the cheddar and the green chiles. Pour in your egg mixture; top with the remaining cheddar. Arrange the green bell pepper shamrocks on top of the pie. Bake 50 minutes or until just set. Let cool completely before, then reheat in the oven before slicing (this helps you get cleaner slices)! Store in the refrigerator for up to 5 days or freeze slices for up to 3 months.