Refrigerator Pie...

Yesterday, I made the quiche with the cream I was steeping the garlic scapes in. As I said before, it is an insanely easy recipe from Alton Brown available on the food network website under "refrigerator pie": (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_12828,00.html) - it's basically two eggs, a cup of cream, some nutmeg, a 9" pie crust, fillings of your choosing, and 45 minutes at 350 degrees...

I had steeped the garlic scapes in the cream to both cook them into both some semblance of tenderness and to infuse the cream. I went to the local farmers market to see what else I could throw in to the quiche, and came up with some fresh feta and some more Swiss chard (was thinking of some asparagus, but the line to get some was no joke 20-30 deep, and the chard looked gorgeous. I crisped up some diced bacon (two strips), removed it, and in the remaining fat and some olive oil, I sauteed some cleaned and shredded chard with some garlic. After it wilted and cooled, I added the bacon, feta, and chard into the pie shell (not all of the chard), added in the cup of cream/2 eggs mixture and garlic scapes. Baked it for 45 minutes per the recipe, and done.

The pictures show it directly out of the oven and served with the gremolata aioli along with a little salad of olives, tomatoes and marinated onions. Note the super-sweet brunch set-up - green drinks (umbrellas!), berries, donut peaches, and real napkins even... Absent from the picture but still delicious were honey butter biscuits (thanks, Melissa). I think it turned out pretty well - I'd definitely go with the same combination of fillings, but I think I would either up the amount of filling, or be more careful with the choice of pie crust (I had picked up a deep-dish version without noticing).