POTATO LEEK MUSHROOM GOAT CHEESE + THYME BREAKFAST PIE

Prep Time 15 min Cook Time 1 hour total Total Time 15 mins
Serves 4     adjust servings


Ingredients

  • 4 small Yukon Gold Potatoes
  • 3-4 sprigs of thyme
  • 1 store-bought pie crust for a double crust pie
  • 8 oz. mushrooms, stemmed and rinsed
  • 1 leek
  • 1 tablespoon olive oil
  • 4 oz. goat cheese
  • 4 oz. Gruyere cheese (optional)

Instructions

  1. Preheat the oven to 400º. Spray a 9x13 pan with cooking spray. Prepare two baking sheets by lining them with foil.
  2. Thinly slice potatoes. Arrange them on the bottom of the prepared baking pan. Drizzle with olive oil and season with salt and pepper to taste. Stir with a wooden spoon to distribute oil and seasonings. Place the pan in the oven and set a timer for 20 minutes.
  3. While the potatoes are roasting, rinse and thinly slice the leek, being sure to discard the thick green leaves. Rinse the thyme. Slice the mushrooms. When the potatoes have roasted for twenty minutes, remove the pan from the oven. Add the leek, thyme and mushrooms and stir to mix. Drizzle a little bit more olive oil if needed and season to taste with additional salt and pepper. Return the pan to the oven for another 15-20 minutes, or until all the veggies are tender.
  4. While the veggies roast, prepare pie crust. Cut both the top and bottom pie crust in half. You will have four pieces. Stretch and roll each of the four pieces to shape it into a shape loosely resembling an oval. Use a fork to pierce the bottom of each crust in several places.
  5. When the veggies are done, crumble the goat cheese and use a wooden spoon to mix it into the potato/leek combination. Evenly distribute the veggies between the four crusts, leaving room at the edges.
  6. Gently fold the edges of the pie crust in and over to form a rim that will keep the veggies contained. You can pinch the unbaked crust to hold it together as necessary. Brush the pie crust with egg white or melted butter if you prefer it to have a shiny, golden brown finish.
  7. Sprinkle each mini pie with shredded cheese (optional). Place two pies on each of the prepared baking sheets.
  8. Bake pies in preheated oven for 15-20 minutes or until the pie crust is golden brown.
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