Forget everything you think you know about quiche. This scallop, goat cheese, and leek egg pie might sound a bit different, but trust me, it’s worth a try. The way the delicate seafood combines with tangy goat cheese and sweet leeks, all baked into a creamy egg custard, is simply delicious. Baked to golden perfection in a buttery crust, this fancy, yet simple-to-make seafood egg pie is perfect for breakfast, brunch, lunch, or even dinner. No matter the meal, I promise you’ll be hooked.

There are so many things in life that shouldn’t go together, like milk and lemons, bacon and chocolate, jalapeños and strawberries, zucchini and bread, french fries and milkshakes, and of course, cats and dogs. However, as much as you want to say these things don’t belong together, they somehow do. Milk and lemons make an effortless last-minute buttermilk, bacon and chocolate are quickly becoming a quirky combination that most people will happily drool over, jalapeños and strawberries make the most incredible jam, and then there’s zucchini and bread; I don’t even think I need to elaborate on that winning combination. But wait, we’re not even close to being done yet. Without a doubt, we’ve all had that moment where a fry or two has been dunked into a milkshake. Oh hell, so maybe all of the fries, not just one or two. It’s nowhere near disgusting, is it? In fact, you almost wish you could do it every day. Hell, you probably would if you weren’t in danger of gaining five million pounds in the process. As for the cats and dogs, well, they don’t hate one another as much as you might think. Cats are just bitchy; it’s in their nature. And dogs, well, they can just be so annoyingly simple sometimes. Way too much for a cat to endure.

So why the heck am I driveling on and on about things that somehow don’t go together yet somehow do? Because this month’s “Seafood Pie or Tart” themed Fish Friday Foodies, hosted by Stacy of Food Lust People Love, pretty much screams, “No, we don’t belong together.” I mean really, pie and seafood are not two things you pair together on a regular basis. Now let’s up the ante by pairing scallops with eggs in a pie. It sounds absolutely disgusting, doesn’t it? Well, y’all would be surprised because it’s anything but revolting. Dare I say, it’s actually pretty gosh darn marvelous. I’d eat it again, I’d serve it to my friends who aren’t deathly afraid of eggs or seafood (you’d be completely shocked how many of them are), and I’d certainly be willing to kick back with a big ol’ slice of this seafood and egg pie on any day of the week. Sometimes you need to experiment a little to find a combination that works. You might be surprised at how many things actually turn out for the better. So, cross your fingers, blink your eyes really hard, tap your heels together, and wish for the best. And if all else fails, throw in some goat cheese because goat cheese goes with pretty much everything.

Ingredients:

Pie Crust:

• 1 1/2 Cups All Purpose Flour (Extra for Rolling Out Dough)
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Granulated Sugar
• 10 Tablespoons Unsalted Butter, Diced into Small Cubes
• 2 Teaspoons Tarragon Vinegar
• 10-14 Teaspoons Ice Water

Egg Pie:

• 1 Tablespoon Extra Virgin Olive Oil
• 8 Large Bay Scallops
• 1 1/2 Cups Chopped Leeks
• 6 Eggs
• 1 Teaspoon Tarragon Vinegar
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Dried Tarragon
• 1/2 Teaspoon Finely Ground Black Pepper
• 1 (12-oz.) Can Evaporated Milk
• 1 (8-oz.) Log Goat Cheese

Directions:

Pie Crust:

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the flour, salt, and sugar.
3. Add the small cubes of butter; cut together with a pastry cutter, fork, or knife.
4. Add the vinegar and then enough water to make the dough come together.
5. Shape the dough into a flat disk and then roll out on a flour-covered surface with a flour-dusted rolling pin.
6. Place the dough into a pie plate, trim off the excess dough, and then pierce the dough several times with a fork.
7. Bake for 12 minutes.

Egg Pie:

1. Add the olive oil to a skillet over high heat.
2. When the oil is hot, add the scallops and cook on each side until lightly browned; set aside.
3. Add the leeks to the same pan and cook until softened; set aside.
4. Whisk together the eggs, vinegar, salt, tarragon, and black pepper.
5. Add the evaporated milk and whisk until combined.
6. Cut the browned scallops into small pieces with a knife.
7. Pour half of the egg mixture into the pre-baked pie crust and then evenly layer half of the scallops, leeks, and goat cheese over the mixture.
8. Add the remaining egg mixture and then layer with the remaining scallops, leeks, and goat cheese.
9. Bake for 45 to 55 minutes, or just until the middle of the pie is set.

Suggestions:

• Make sure to use very cold butter and water in the pie crust for a flakier crust.
• Pat the scallops dry with several paper towels before browning them in the olive oil.
• Make sure to get all of the sand out of the chopped leeks by rinsing them in water and allowing them to soak in a bowl of water. The sand will sink to the bottom of the bowl and then you can skim the floating leeks off of the top of the water.
• There will be enough dough scraps left over to add decorations to the outer edge of the pie. Place these dough shapes onto the pie after you have filled it.
• You may need to tent the edges of the pie after 25 minutes of baking to prevent them from burning.

Improvements:

• Replace the scallops with crab meat or uncooked finely chopped shrimp.
• If you don’t have time to make a pie crust, use a refrigerated store-bought pie crust instead.
• Use chopped scallions instead of leeks. One bunch of scallions should be sufficient because they have a much stronger flavor than leeks.

Print

Yum

Scallop, Goat Cheese, & Leek Egg Pie

Ingredients:

Pie Crust:
• 1 1/2 Cups All Purpose Flour (Extra for Rolling Out Dough)
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Granulated Sugar
• 10 Tablespoons Unsalted Butter, Diced into Small Cubes
• 2 Teaspoons Tarragon Vinegar
• 10-14 Teaspoons Ice Water
Egg Pie:
• 1 Tablespoon Extra Virgin Olive Oil
• 8 Large Bay Scallops
• 1 1/2 Cups Chopped Leeks
• 6 Eggs
• 1 Teaspoon Tarragon Vinegar
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Dried Tarragon
• 1/2 Teaspoon Finely Ground Black Pepper
• 1 (12-oz.) Can Evaporated Milk
• 1 (8-oz.) Log Goat Cheese

Directions:

Pie Crust:
1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the flour, salt, and sugar.
3. Add the small cubes of butter; cut together with a pastry cutter, fork, or knife.
4. Add the vinegar and then enough water to make the dough come together.
5. Shape the dough into a flat disk and then roll out on a flour-covered surface with a flour-dusted rolling pin.
6. Place the dough into a pie plate, trim off the excess dough, and then pierce the dough several times with a fork.
7. Bake for 12 minutes.
Egg Pie:
8. Add the olive oil to a skillet over high heat.
9. When the oil is hot, add the scallops and cook on each side until lightly browned; set aside.
10. Add the leeks to the same pan and cook until softened; set aside.
11. Whisk together the eggs, vinegar, salt, tarragon, and black pepper.
12. Add the evaporated milk and whisk until combined.
13. Cut the browned scallops into small pieces with a knife.
14. Pour half of the egg mixture into the pre-baked pie crust and then evenly layer half of the scallops, leeks, and goat cheese over the mixture.
15. Add the remaining egg mixture and then layer with the remaining scallops, leeks, and goat cheese.
16. Bake for 45 to 55 minutes, or just until the middle of the pie is set.

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Fish Friday Foodies is a group of friends who get together on the third Friday of each month to share their favorite fish and seafood recipes based on a theme chosen by one of its members. This month’s “Seafood Pie or Tart” theme is being hosted by Food Lust People Love. Please make sure to check out the other great “Seafood Pie or Tart” recipes below.

• Fish Pie by Palatable Pastime
• Cheesy Shrimp Spinach Filo Pie by Food Lust People Love
• Étouffée Empanada – Shrimp and Crawfish by The Saucy Southerner
• Crab Phyllo Cups by Caroline’s Cooking
• Lobster Pot Pie by A Day in the Life on the Farm
• Mackerel And Dill Mini Tartlets by Sneha’s Recipe
• Scallop, Goat Cheese, & Leek Egg Pie by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Shrimp and Crab Quiche by Sid’s Sea Palm Cooking
• Smoked Salmon, Dill, and Horseradish Tartlets by Karen’s Kitchen Stories