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Corner Pub Sports

John Cohl Presents: The Corner Pub Pie

pie Photo via John F'n Cohl

So Corner Pub Sports is dealing with an Eagles bye week, but I thought our fearless leader “Corner Pub” Ron said “pie week!”

In keeping with that theme, today’s Corner Pub Grub is a pork roll, egg, and farmers cheese all baked into a spicy/savory pie. In addition, I also sautéed some broccoli rabe with minced Lebanon bologna for good measure.

It’s cooked similarly to a quiche.

Heat your oven to 350°F and place  our choice of pie crust in a 9-inch glass pie plate.

In medium bowl, mix half-and-half, eggs, salt and pepper, and set it aside.

Layer the pork roll, cheeses, Lebanon bologna, broccoli rabe, and leeks in crust-lined plate. Then pour the egg mixture over top.

In my recipe, I used ghost pepper hot sauce from Outer Limits, sea salt and smoked bourbon barrel black pepper from Savory Princeton. The rest of my grocery list was all provided by fixtures of the Reading Terminal Market. The eggs, creme, cheese, pork roll, Lebanon bologna came from both Halterman Family Meats and Riehls Deli. The broccoli rabe and leeks were provided by Iovine Brothers Produce.

Bake for about 40 to 50 minutes or until a knife inserted in center comes out clean.

Let it stand for about 5 minutes, cut it into wedges, and serve.

As always, all of the ingredients used can be found in your local supermarket. However, please remember to support your local small businesses and check out my tagged in social media partners! They help make all of this goodness possible every week.

Be sure to tune into the Corner Pub Sports Pubcast live on Wildfire Radio every Friday night at 8:15.

You can also hear Ron and I, in addition to Kimmie Shurig and Chef Michael D’Angelo, every Saturday from 11am-1 on SNJ Today’s 2 Chicks & a Chef on WSNJ 1240AM!

As always, ‘Stay Hungry’ my friends!

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