Pi Day

3.14159
Tis Pi Day
But on what to dine?
First thought my way:
a pie!
Of course, logical
but... oh my!
tis' only half a circle,
so half
a dinner to enjoy?
What filling then?-I gaff
Apple? Chicken pot?
all rational-
but then I thought
pi is IRRATIONAL
Oh no, what then?
An answer I beg!
A quiche? but-
my mind's a scrambled egg
...

The poem describes the idea of this "pie" I made for Pi Day 2013:
It is half a pie (as pi is really half of a circle when using trigonometry) and this recipe itself is an "irrational quiche" (eggs scrambled separately and placed in pie the pie shell).

To take it a few nerdy steps further, I am an "egg head" for math. Simply, I love numbers and cooking; the reason: the creativity and infinite nature of both is mind boggling...or should I say "scrambling" (like the eggs, get it!?!)....
I hope I have not taken these puns far far to far but coming up with a proper Pi Day brunch involved breaking these two subjects I love down into into fun playful yumminess. This Irrational Pi Quiche is filled with more than Number-peppers, pi dough and eggs, tis also filled with love. Enjoy :D

ALSO-
As the for recipe itself, this allows for a quick Quiche-esque product, one that you can easily make smaller depending on how many people you are serving. If you are only making dinner for yourself, make a fourth of the recipe!

Step 1: Making a Quick-Mock-Quiche

Step one: Pie Dough

Depending on how easy you desire this recipe to be either use a store bought crust or make your own.
Making your own is actually fairly fast and easy, here is my mom's recipe:

Mix 1 cup of Flour with 1/2 tsp salt. Then cut in with a pastry cutter or fork 1/3 cup vegetable shortening until a crumbling texture is reached. There should be chunks of shortening no bigger than a pea.

Now here is the trickier aspect, 1/4 cup of water. A dry dough is impossible and a wet dough is unpleasant, BALANCE is key. Inn order to have perfection make sure you use icy cold water. Mix a little under the 1/4 cup of water to the flour-shortening mixture and mix with your hands. If the dough does not seem to be coming together add water in tablespoons. Be weary and don't get frustrated, patience is golden.

Once formed, do not over work and refrigerate for an hour or until ready to use.

Step 2: Pie Crust Prep

Step Two:

Preheat oven to 375 degrees Fahrenheit

Roll dough into a circle a bit larger than the pie dish you are planning on using.
TIP:
Fold the dough in half and then into a quarter, move to dish and unfold into pie pan.

Allow the crust to fall into the corners, try not to stretch the dough into the pan, lift and adjust until snug. If you push and pull the dough it will retract and shrink during baking.

Whip an egg with a fork and brush onto the crust. Prick some holes in the bottom of the crust (so it does not bubble up) and place in the oven.

Bake for 20 min or until golden brown and crisp.
TIP:
Using an egg wash is helpful to check for doneness because of its vibrant sheen/ color change. You will know when the crust is ready.

Step 3: The Quiche of This Pie/Pi

Step Three:

Use any leftover egg wash and whisk in a small bowl with 6 eggs (or less or more, you have the power to decide!)

Add 1/2 cup of milk, salt, pepper, red pepper flake, etc and whisk.

Optional: Gather 1/4 cup sliced mushrooms, diced yellow onions, peppers etc and 1/4 cup grated cheese

Heat a medium sized pan over high heat. Add olive oil and sauté any vegetables you desire (peppers, mushrooms, onion, etc).
Once cooked, turn heat to med-high to medium heat and pour in egg mixture.

Stir around with a spatula or wooden spoon, scrambling the eggs as they cook. Cook until desired doneness (runny, dry, apex of perfection, whatever you adore).

At this point fold in cheese if using and allow to melt.

Step 4: Ta-Da

Step Four:

Pour into done pie crust and top with more cheese. Place in oven for a few moments (gather the plates and napkins for your meal) until melted.

Serve!