Yesterday Laurie and I went to the grocery store together, this is what constitutes a “date” for us these days. Stopping by the grilling area we came upon these 6 inch oval, cast iron skillets by Lodge. Impossible to resist.
When we got home I cleaned and seasoned them immediately, then pressed two of them into service. I had some left over ham and bean soup, some leftover pie crust and a bit of gruyere cheese. I took the pie crust and pressed it into the seasoned skillet, then I par-baked the crusts at 375 degrees F. Meanwhile I drained the liquid from the soup and prepped that as the filling, adding some herbs de provence to re-energize the flavor. When the crusts were browned I allowed them to cool, then filled. Finally I grated the last of the gruyere cheese on top, covered and refrigerated for the next day.
Baked at 400 degrees F for 25 minutes. Turned out to be delicious! ~TH~