Recipezaar: Savory Pies,Eggs/Dairy recipes

Muffin Pan Sweet Potato & Leek Quiches

Mon, 29 Sep 2008 18:59:38 -0400

Well everything else it seems has its muffin pan version on Zaar: from meatloaf to pizza to apple pie and even twice-baked potatoes, but I couldn't find any quiches. I have posted here my adapted version of a recipe for Sweet Potato and Leek Quiches made in muffin pans that I found in a March 2005 issue of 'Fresh'. The recipe specifies chopping the sweet potato into chunks 2.5 cm (approximately one inch). Zaar wouldn't allow me to specify the size of the chunks in the list of ingredients. To make these quiches as appetizers, you could also use smaller recessed muffin pans, although that could be quite fiddly. For variation and added flavour, add chopped bacon pieces. And if you want to add some heat, add whatever is your favourite spice. -- posted by bluemoon downunder

Spinach Triangles for the Freezer

Mon, 06 Oct 2008 22:51:00 -0400

These are great for the freezer, so the time is well used. If you're not familiar with phyllo dough, you'll get the knack quickly with this recipe. Follow the rules on the package, defrost in the fridge for a couple of days, keep dough covered when not in use. There are 20 sheets in the package --I cut the package in half, and put one back in the freezer. When defrosted, I run my knife through all layers lengthwise through the centre. That way I have enough to make 40 triangles. Enjoy! :) -- posted by slb2008

Morton Family Strata (From "the Family Stone" Movie)

Wed, 08 Oct 2008 15:52:42 -0400

Meredith Morton (played by Sarah Jessica Parker) prepares this strata for the eccentric Stone family in the movie "The Family Stone." If you have seen the movie, you undoubtedly remember the scene where this strata is dropped all over the kitchen floor! This recipe is from the DVD "special features." -- posted by D. Todd Miller

Italian Antipasto Quiche

Tue, 14 Oct 2008 15:02:59 -0400

A recipe born of invention. Use the ingredients listed, or, please, feel free to make substitions as your fridge dictates. -- posted by Kasha

Acadia's Crustless Quiche With Eggplant

Mon, 20 Oct 2008 17:51:20 -0400

LOL! This is another recipe I just created to use up my never ending supply of eggplants. -- posted by Acadia

Vegetable Quiche

Thu, 23 Oct 2008 01:36:20 -0400

Adapted from http://stephfourie.wordpress.com ---------- Pair with a side salad for lunch, or a rice pilaf for dinner. You can also put it in a pie shell, with or without the sweet potato layer. I used phyllo dough, which makes for a beautiful presentation, and just mixed the sweet potato in with the rest of the ingredients. Because the egg mixture didnt look to be enough, I ended up using just over a cup of coconut milk and 5 eggs. Play around with the vegetable choices to suit your household. This is delicious served hot for dinner, and cold for breakfast the next morning. -- posted by Miss Emma

Crustless Spinach Quiche

Mon, 27 Oct 2008 18:21:11 -0400

This recipe is a bit different from the ones already on zaar. It comes from a pamphlet called "Easy Meatless Dishes" by Betty Crocker. I haven't made it yet, but it sounds appealing. I am placing it here so I won't misplace it. I would sprinkle the finished product with parmesan cheese simply because I love parm! -- posted by Sweet PQ?

Kale , Onion and "bacon" Quiche

Tue, 28 Oct 2008 19:28:42 -0400

This recipe is for a vegetarian quiche, but you can easily adapt it to a vegan version, or use meat to make it non-veggie. My whole family loved this, and they don't normally like quiche very much. I served it with a wild & long grain rice cooked with dried cranberries, and some carrots and peas. -- posted by Myra

Loosemeat Pie

Mon, 03 Nov 2008 22:51:33 -0500

I threw this together for something different one day. It has become a favorite meal for my family. The crust is simple and delicious, the filling moist and creamy. Makes a meal all by itself. Great for any get-together. -- posted by cherrycola

Quich Lorraine L'escoffier

Tue, 04 Nov 2008 22:46:14 -0500

This is a creamy version of the classic quiche lorraine. Originally from the RSVP section in a September 1981 issue of Bon Appetit. It was requested from chef Raymond Dreyfus of the Bevery Hilton in Bevery Hills, California. It makes a lovely lunch or light supper with a green or fruit salad and a glass of chilled white wine. -- posted by Leslie in Texas

Just Chicken Pie

Mon, 17 Nov 2008 00:57:51 -0500

A chicken pie with no peas or carrots - by Deena Stovall, as printed in America's Best Lost Recipes. -- posted by Sweet Jezebel

Cajun Quiche in a Rice Crust

Thu, 20 Nov 2008 20:18:51 -0500

Just posting for safe keeping . Have not tried it yet -- posted by wicked cook 46

Passaladiere

Thu, 20 Nov 2008 23:40:16 -0500

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh. -- posted by Patti599

Deep Dish Italian Meat Pie

Sun, 30 Nov 2008 02:16:37 -0500

Found at www.cooks.com for a recipe request. I had to fix the directions as a step was missing. Sounds delicious. -- posted by Kat's Mom

Chorizo Mushroom Quiche

Mon, 01 Dec 2008 17:35:43 -0500

This is a fairly low-carb recipe, but it is NOT LOW-FAT. You can change the ingredients to anything you like, just be sure to use the 4 eggs to 1.5 cups of dairy (milk, cream or even 1/2 cup of sour cream works just fine, as long as it totals 1.5 cups!). -- posted by Zaaro

Polenta Pie With Cheese and Tomato Sauce (Gourmet)

Sun, 14 Dec 2008 15:42:38 -0500

This is simple one-dish vegetarian meal is hearty without being heavy. It is a very flexible recipe and so easy to prepare. You can also throw in whatever sauteed vegetables you like (such as mushrooms, eggplant, shallots, or spinach). You can also add a blend of different cheeses. You must use a thick and chunky sauce or else it will be too watery. Recipe is based on one from Gourmet Magazine (June 2006). -- posted by blucoat

Leek Quiche

Mon, 22 Dec 2008 19:52:09 -0500

A friend asked me at the last minute to bring over a quiche or casserole, so I used what I had at home. I make my own pastry, but I guess ready-made would work as well. I originally used buffalo milk butter for the leeks (which is amazing if you can get it), but I put "regular" butter in the recipe. Preparation time includes preparing the pastry. -- posted by oc

Roast Potato Tortilla

Tue, 23 Dec 2008 15:36:56 -0500

Turn Christmas Day leftovers into a delicious Boxing Day treat: Roast Potato Tortilla! I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to leftover roast potatoes. According to the Zaar Kitchen Dictionary, in Spain, the word 'tortilla' refers to a thin omelette, the traditional version of which contains potatoes and Spanish onions. That I find intriguing as I've been making something similar for years - raw potato cubed and onion, garlic and herbs - simply dubbed by me as a 'Chip Omelette'. Very UNsophisticated but delicious nonetheless. You can, of course, use this recipe at any time of the year to use up leftover roast potatoes or any leftover vegetables: sweet potatoes, zucchinis, mushrooms, peas or corn. With a recipe such as this in your repertoire, you may well want to make extra roast potatoes whenever you're roasting potatoes. Traditionally, in Spain, Roast Potato Tortilla is served warm or cold. This makes it ideal for picnics, potlucks and take-to-work lunches. Untraditionally, if you prefer it warm, it is easily re-heated in the microwave. The other recipes posted from this collection are Recipe #345642, Recipe #345416, Recipe #345446. -- posted by bluemoon downunder

Ham, Cheese and Mushroom Quiche

Mon, 29 Dec 2008 22:48:06 -0500

I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416. -- posted by bluemoon downunder

Easy Risoni Salmon Frittata With Mayonnaise

Tue, 30 Dec 2008 00:31:52 -0500

An easy everyday recipe, ideal for a midweek meal, adapted from a recent issue of the Australian 'New Idea'. Frittata can be made up to two days ahead, and kept covered in the refrigerator. Canned salmon can be used in place of the smoked salmon. Use leftover portions in packed take-to-work or take-to-school lunches. This is also an ideal recipe for taking on picnics and to potlucks. -- posted by bluemoon downunder

Italian Pot Pie With Parmesan Cheese Crust

Mon, 05 Jan 2009 23:32:59 -0500

This is a Cuisine or Bon Appetit recipe, and it's my favorite pot pie recipe. The parmesan crust is really the key, and it's worth the extra effort. If you're having company over, try this one out. You won't be disappointed. The recipe makes 2 pot pies, and you might want to freeze one pot pie for another day. -- posted by AmyZoe

Stringy Cheese Pie

Tue, 06 Jan 2009 18:16:12 -0500

The mozzarella melts and becomes very stringy. Quite a mess to serve but well worth it. Serves four adults or six kids. Recipe from Sophie Conran's Pies. -- posted by English_Rose

Baked Macaroni Pie With Cottage Cheese

Tue, 06 Jan 2009 19:24:21 -0500

This claims to be a lower calorie version of a simple baked macaroni and cheese. The eggs in this dish are what make it more like a pie. The recipe in the book is actually called "Low Calorie Pastiere." Recipe from a Boston, Massachusetts community cookbook entitled "The North End Union Italian Cookbook." -- posted by the_cookie_lady

Broccoli Quiche With Cheesy Crust

Tue, 06 Jan 2009 23:39:40 -0500

I used to be very afraid of branching out from existing recipes and creating my own, but now I've learned that being creative in the kitchen is the best part about cooking. Most recipes don't have to be followed exactly, including this one. -- posted by Cat Berner

Green Bean Moussaka

Sun, 11 Jan 2009 13:07:44 -0500

I found this recipe about 10yrs ago & it's become a favorite. And you can have fun with it by changing it up a bit. I've actually made it more "moussaka like" by making it with chopped & skinned eggplant instead of the green beans, YUMMY! -- posted by Chef Leila

Best-Ever Broccoli Quiche

Sun, 18 Jan 2009 03:00:28 -0500

Here's a delightful quiche with swiss cheese, parmesan, and broccoli. I like to make it with heavy cream. MMM...pie for dinner. -- posted by AmyZoe

Italian Cheese Pie

Tue, 20 Jan 2009 23:22:57 -0500

This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm. -- posted by Lainey6605

Quick, Easy Quiche

Tue, 20 Jan 2009 23:23:02 -0500

My friend Lisa shared this recipe with me. Comes together very quickly and tastes great. You could substitute different cheeses or meats very easily. You could also put in other types of vegetables (e.g. spinach, mushrooms, red bell peppers...). The quiche freezes well -- just cook as usual, cool, then cover with aluminum foil or freezer wrap and freeze. When ready to eat, just thaw in refrigerator, then place in 350 degree oven until warm. -- posted by St. Louie Suzie

Bell Pepper & Onion Quiche

Wed, 21 Jan 2009 00:20:44 -0500

I found a similar recipe online and omitted a few ingredients for my liking. I found this recipe to be so quick and easy, not to mention tasty. -- posted by nikicham

Cabbage Pie With Dill and Feta

Fri, 23 Jan 2009 17:28:47 -0500

Cabbage the neglected vegtable is the star in this recipe. -- posted by Muddyboots

Winter Squash Gratin

Fri, 23 Jan 2009 17:29:17 -0500

A very veggie type recipe . -- posted by Muddyboots

Mediterranean Frittata

Tue, 27 Jan 2009 13:37:05 -0500

Just a basic frittata, a la my New Jersey roots. Good strong flavors really round this one off. Enjoy! -- posted by Schnecke

Lime Rock Inn Pizza Rustica

Tue, 27 Jan 2009 19:57:11 -0500

From the Lime Rock Inn (Rockland, Maine) featured in a Hannaford booklet., Celebrate national Pie Day (January 23) with a savory rather than a sweet pie. -- posted by Julie B's Hive

Corn Dog Dressing Bake

Mon, 16 Feb 2009 01:17:52 -0500

This is one of those recipes that came from one of those days the boys and I decided to play in the kitchen. Two dishes that we love involving cornbread are corn dogs and good ole southern cornbread dressing. So we asked ourselves... Why not combine the two? That's just what we did. It turned out better than I could have hoped!! In 2 hours I made 2 pans because everyone wanted seconds and thirds! This casserole is savory yet slightly sweet. It is cheesy and meaty. In one word... Perfect! -- posted by The Homesteading Housewife

Tex-Mex Chicken Pot Pie

Tue, 17 Feb 2009 11:35:37 -0500

This is a recipe that was dictated to me by a friend during lunch out. Her DH and two teen aged sons love this and it is simple as pie to make, LOL. Very versitile, you can use different cheeses, cooked beef or sauteed veges instead of chicken, and any kind of salsa you like. -- posted by KelBel

Wild Rice and Ham Country Tart

Sun, 01 Mar 2009 17:48:01 -0500

This is a savoury tart that is wonderful served for brunch or Sunday breakfast. I like to serve this with fresh fruit slices. I use a refrigerated pie crust but you could certainly sub in your own pie shell. -- posted by mommyoffour

Zucchini Crescent Pie

Mon, 02 Mar 2009 00:48:19 -0500

This is recipe I received in an email from Taste of Home. It looks easy and contains ingredients I normally have on hand. -- posted by 911spatcher

Pesto and Pepper Vegetable Torta

Sat, 14 Mar 2009 12:48:18 -0400

I got this recipe form a grocery store. I have not tried it, but I do love savory pies. -- posted by Jadestonediabetic

Rachael Ray's Tomato Blue Cheese Tart - Modified My Way

Sat, 14 Mar 2009 13:34:45 -0400

I love blue cheese. I love pretty much anything wrapped in pastry, but especially savory tarts and quiche. The original recipe from Every Day with Rachael Ray was very good, but I wanted something a bit more loaded. So I just added a couple of extra ingredients to make it more to my family's liking. Rachael Ray served this with bagged salad greens with a lemon and oil vinaigrette, which works well. It is a rich tart and the acidity of the vinaigrette and some good mixed baby greens does give a nice contrast. However, I just make a small salad of cut fresh fruit dressed with a bit of fresh lime juice and a light dusting of ground ginger or cinnamon, depending on which fruits I am using. Either way, this makes a nice little lunch or light dinner and in my opinion is just as good at room temperature as it is warm from the oven. -- posted by Morgorond

Quiche: Veggies (And Sausage)

Fri, 20 Mar 2009 02:56:35 -0400

I made this quiche by looking at a few different recipes and combining them. I also had some deer oberley sausage gifted from an aunt, but really any sausage would work. Or not at all, I probably would have had all veggies if that sausage hadn't been in the freezer. It's kind of a southwestern combination and I served it with a corn and black bean salad. Delicious! Although, it does take some time, but it's worth it! Crust from http://www.sophistimom.com/quiche-whole-wheat-crust/ -- posted by Allie 1123

Tomato and Camembert Tart

Tue, 24 Mar 2009 18:08:40 -0400

Made with an olive-oil crust and a drizzle of herb-infused olive oil, this is delicious and healthy! This is a wonderful savory tart! Prep time does not include 30 minutes chill time. Adapted from Country Living. -- posted by Sharon123

Bacon, Leek, and Tomato Quiche

Sun, 29 Mar 2009 20:12:37 -0400

Absolutely Delicious and slightly less fattening because evaporated skim milk takes the place of the usual cream called for in quiche recipes. The mix of cheddar and swiss goes well with most add-ins such as asparagus, spinach, mushroom, or what-have-you. Have all your ingredients ready to go before you start. prep time does not include pre-baking the pie crusts. -- posted by bakedapple42

Zucchini Pie Casserole

Mon, 30 Mar 2009 17:31:16 -0400

Yummy,Savory,great use for all those zucchini that are coming your way this summer.This also freezes well but never gets to my freezer.Also makes it's own crust. -- posted by School cooker

Bolognese Pizza Pie

Thu, 02 Apr 2009 01:46:04 -0400

This is from Pampas, I'd never thought of sandwiching pizza bases so aim to give this a go soon -- posted by **Mandy**

Spinach Feta Passover Lasagna

Sun, 05 Apr 2009 22:03:44 -0400

The matzah in this recipe cooks up to taste like a real lasagna -- you won't even notice you are eating a pesadic dinner! Fresh dill is delicious, but go ahead and substitute dried if fresh is not available, but cut the amount by 1/2. Clipped from a magazine -- I don't remember which! -- posted by Susiecat too

Italian Easter Meat Pie

Mon, 06 Apr 2009 21:53:52 -0400

This is a recipe handed down by my grandmother. It is a tradional recipe served at Easter -- posted by Chef #213751

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Monte Cristo Strata

Thu, 09 Apr 2009 02:03:12 -0400

Going to a restaurant for Sunday brunch can be wonderful, but, maybe you prefer the comfort and economy of a home-cooked meal, especially when you are entertaining guests. A strata, including this one, is a great way to go, since you make it the night before, and when you are ready the next day, just pop it in the oven. -- posted by Alan in SW Florida

Cheese, Onion, Leek & Potato Pie

Fri, 10 Apr 2009 14:08:48 -0400

My adaptation of Huey's Cheese, Onion & Potato Pie. Huey (Iain Hewitson) is a larger than life Melbourne chef who has written several cookbooks and who features regularly on a number of extremely popular TV show. I have posted several of his recipes on Zaar. Some conversions: 100g = approximately 31/2 ounces; 150g = just under 5 ounces; 250g = 8 ounces; 1kg = 32 ounces or 2 pounds. -- posted by bluemoon downunder

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Savory Swiss Chard Tart

Thu, 23 Apr 2009 01:41:39 -0400

From the "Bistro Cooking" cookbook. Can be served as an appetizer or as a main with a nice green salad. -- posted by Ashley Lopez

French Tomato Tart

Sun, 26 Apr 2009 21:16:35 -0400

Another fresh tomato recipe for richly flavored robust red tomatoes - Rowdy Red may be my first choice to try this out. From Sunset - they note one may bake crust, cool, wrap airtight, and keep at room temperature for a day before completing tart. -- posted by Buster's friend

Summer Tomato Pie

Wed, 29 Apr 2009 15:15:36 -0400

Found this recipe from Cabot Cheese in a Southern Living magazine. I've made only slight changes. This is a great brunch or lunch dish. Great summer flavors. You will need pie weights for this recipe (dry rice or beans work perfectly). -- posted by KissKiss

Empanadas With Ham, Cheese and Olives

Wed, 06 May 2009 17:40:43 -0400

Delicious savory Spanish turnovers that are a cinch to make. Adapted from The Essential Mediterranean Cookbook. -- posted by KissKiss

Fiddlehead Quiche

Sat, 09 May 2009 12:15:21 -0400

This is a delicious recipe that is simply delicious made with fresh fiddleheads - yummy!! -- posted by Chef mariajane

Italian Sausage and Red Onion Quiche

Sun, 10 May 2009 19:16:35 -0400

These flavours blend beautifully to make a lovely, robust quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream. -- posted by Shuzbud

Crustless Spinach Quiche (3 Cheese)

Wed, 13 May 2009 22:36:39 -0400

This is a delicious, easy meal to throw together. Perfect with a salad and fresh fruit. This serves 4 as a main course with large portions. -- posted by newmama

Chattanooga Pie

Fri, 22 May 2009 01:52:17 -0400

This deep dish "pie" is more quiche-like and is full of crab,cheese and spinach. The original recipe included the dry-roasted cashews, but I've listed them as optional. It's from the R.S.V.P. section of a December 1985 issue of Bon Appetit magazine. It was requested from Lambertville Station, a charming restaurant in Lambertrville, New Jersey which used to be a railroad station during the heyday of American train travel. -- posted by Leslie in Texas

Crustless Vegetable Quiche (Gluten Free)

Mon, 25 May 2009 11:36:26 -0400

I absolutely love quiche. But not for breakfast, I like it for dinner. Loaded with veggies and goat cheese. I've been known to change the vegetables using zuchinni and yellow squash, it's pretty versatile. This quiche is crustless and it's good that way. Of course, you could bake it in a crust if crust is a must for you. I use a pirex pie plate to bake mine in. I slice the peppers into thin strips and then cut in half. This recipe is a variation of a recipe I found on Gluten Free Goddess. -- posted by Chermoni

Scandinavian Salmon Cheddar Pie

Mon, 25 May 2009 11:41:42 -0400

A wonderful use for canned or leftover salmon. Nice sauce for a bit of panache. Received in email - thanks Scandi pride! -- posted by Buster's friend

4 Ingredients Hearty Family Pie!

Tue, 09 Jun 2009 02:07:09 -0400

Make it in minutes, no fuss & no mess n so easy kids can help make it! Basic 4 ingredients! Tasty n filling n can be used in lunchbox for the whole family. Freeze it for a quick filling meal! I always make 2 at a time & freeze 1 for a standby meal. Fantastic way to use up leftovers meats n vegies, dress it up or down depending on what is on hand or in season! Remember, you are only limited by your imagination! -- posted by PASSION8GURL4U

Goat Cheese Quiche With Hash Brown Crust

Thu, 11 Jun 2009 01:56:38 -0400

Martha Stewart has some incredible quiche recipes! This is one of the many we just love! -- posted by kittycatmom

Kate's Quiche Lorraine Souffle Style Extreme Variations

Fri, 12 Jun 2009 16:06:49 -0400

I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth's Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour. Each variation I tried and pictured was great in its own way. Next time, if I had piperade sauce on hand (Julie B's Hive's Recipe #233205 #233205), I might add that on a wedge. The measurements for toppings are for 1 choice of topping to cover the entire quiche. Choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. If available, Pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. I recommend very small wedges (12 servings), this is very rich. Serve with a side salad with vinaigrette dressing. -- posted by KateL

Classic Asparagus Frittata

Mon, 22 Jun 2009 12:13:10 -0400

This frittata takes only six ingredients usually found on hand. It's so easy to put together. Though I've only made it with Jarlesberg Swiss, you can use your favorite cheese(s) such as fontina, mozzarella, provolone, jalapeno jack, asiago; or a combination of a couple. I increase the olive oil to a tablespoon. Recipe from Simply Recipes online. -- posted by Kathy228

Feta Cheese Beggar's Pouches

Fri, 26 Jun 2009 03:07:29 -0400

From "The Great Big Butter Cookbook". Haven't tried it yet, so prep time is a guess. -- posted by Burgundy Damsel

Mini Muffin Quiche

Mon, 29 Jun 2009 00:45:24 -0400

Quick, easy, delicious crustless quiches in a fun single serving size! This original recipe was shared with me by a friend, I love how adaptable, frugal, and healthy this recipe is. My kids love having their own quiche "muffins" Its a great way to pack in their veggies! Have fun adding in your own veggies and playing with the cheeses- I use a mix of colby, cheddar, and mozzarella. -- posted by Chef #868479

Salmon and Brie Pie

Mon, 20 Jul 2009 02:43:18 -0400

Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia). -- posted by JustJanS

Italian Sausage and Spinach Quiche

Mon, 27 Jul 2009 18:50:28 -0400

This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!" -- posted by Feast Your Eyes!

Summer Tomato Pie

Wed, 29 Jul 2009 02:16:49 -0400

A good use for them big knarly maters coming off the vine - the ones that taste great but are cracked or catfaced enough to scare folks. From the Wichita Eagle who note they pulled from the latest issue of Cook's Country. -- posted by Buster's friend

Country Quiche With Idaho Potato Hash Brown Crust

Wed, 29 Jul 2009 02:34:18 -0400

An absolutely delicious brunch choice that can be made a day in advance & served at room temp or reheated. Found in The Times-Picayune where it was noted this recipe was adapted from Chef Lou Aaron of Westside Catering to suit Louisiana palates. -- posted by Buster's friend

Chicken-Chile Cheesecake

Mon, 03 Aug 2009 11:46:34 -0400

This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can't be sure of it's accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties! -- posted by Realtor by day, Chef by night

Turkish Spinach & Feta Borek

Tue, 18 Aug 2009 03:01:31 -0400

This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. It is great served in squares as a side dish or you can even make a meal out of it with a nice salad, some olives & fresh bread! Borek of all kinds is very popular with everyone in Turkey but it is especially popular during Ramadan time. Time to make doesn't include the resting time in the fridge! -- posted by Um Safia

Mom's Quiche

Tue, 25 Aug 2009 02:49:24 -0400

This is a staple at my mom and dad's house... and is quickly becoming one at mine too! It's super versatile and you can make it with just about any combination of fillings. I go for the vegetables and have been attempting to incorporate as many as I can from my garden (hence the base recipe below)... my parents will often make a version with spinach and smoked salmon. Also, I use soy milk, but my mom's original recipe calls for heavy cream. -- posted by Veggie_Girl

Vegetarian Spinach Quiche

Wed, 26 Aug 2009 10:23:16 -0400

This is a simple, delicious, and healthy vegetarian dish! Quiche is basically a pie filled with egg custard, and sometimes vegetables, meat or cheese. I used my Better Homes and Gardens cookbook as reference for this recipe, but I changed a few things. I wish I could include a picture, but we ate it all too fast! Enjoy (: *Quiches can be filled will all kinds of things, including peppers, broccoli, and ham. Just be sure to keep the 4 eggs to 1 1/2 c. milk ratio for the custard. -- posted by Chef #1242666

Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere

Wed, 02 Sep 2009 10:49:39 -0400

In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids. -- posted by Wish I Could Cook

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Griswold Inn Broccoli, Crab and Cheddar Quiche

Tue, 15 Sep 2009 11:44:11 -0400

Since 1776, The Griswold Inn in Essex, Connecticut has offered weary travelers fine food and shelter. Today, it is one of Americas most comforting links with the past. The inn is renowned for its delicious American cuisine featuring the freshest ingredients. -- posted by Molly53

Sunday Supper Pot Pies

Mon, 21 Sep 2009 01:04:28 -0400

I love pastry and it is excellent when you have vegetables you need to use up. -- posted by Missy Wombat

Elise's Quesadilla Pie

Mon, 28 Sep 2009 14:48:55 -0400

This recipe comes from Elise of Simplyrecipes: This version of a quesadilla pie is a casserole made in a pie dish with stacked flour tortillas and layers of cheesy filling, baked until browned and crispy. The beauty of quesadilla pie is that it's a great way to use up leftovers and odds and ends. The essentials are the tortillas and the cheese; after that it's up to you as to the variety and type of filling you want. Black beans are good, as are onions, chicken, tomatoes, mushrooms, or summer squash. All can be layered in with the cheese. Add as much chile as you want for heat and flavor. -- posted by FeelinYummy

Chicken Enchilada Quiche

Fri, 02 Oct 2009 16:10:37 -0400

I got this recipe, surprisingily enough from Pillsbury. It is absoluletly heavenly and great for a lunch or brunch -- posted by GingerlyJ

Biscuit-Crusted Sausage-Egg Pie

Fri, 16 Oct 2009 17:05:33 -0400

From Everyday with Rachael Ray by Liz Pearson (Slightly altered) -- posted by Cristen F.

Opryland Hotel Oriental Chicken Quiche

Tue, 27 Oct 2009 02:06:10 -0400

The Opryland Hotel, on the banks of the Cumberland River, minutes from the General Jackson Showboat, Music City Queen and the legendary sounds of the Grand Ole Opry, is situated on nine acres of gorgeous indoor gardens, cascading waterfalls and an indoor river with its own Delta flatboat. Try this as a dip for raw vegetables. -- posted by Molly53

Alan's Quiche

Mon, 02 Nov 2009 10:39:29 -0500

Even "real" men will eat this quiche...and ask for seconds! -- posted by Alan in SW Florida

V's Simple Savory Mexican Quiche

Sun, 08 Nov 2009 08:42:45 -0500

This quiche is beautiful & delish! If you crave something savory for breakfast try my simple quiche. These are ingredients I always have on hand and can whip this up a head of time or in the morning. Measurements can be altered to taste. If you like spicy, savory add more, if not, add less. The salsa gives this quiche a nice kick and the flavors of cilantro, sausage and potatoes add to the taste and textures. This is a family favorite in my house. Great for overnight company as it feeds alot. Serve with sliced avocado, sour cream or salsa on the side. -- posted by Vseward (Chef~V)

(Sort Of) Spinach Quiche

Wed, 11 Nov 2009 10:25:06 -0500

Only one egg and a phillo dough crust makes this a cross between a quiche and a spinach pie. Very tasty! -- posted by Future Foodie

Peachesz Apple Sausage Cheese Pie

Mon, 07 Dec 2009 14:22:33 -0500

I have hade variations of this since I was i kid.I used to make it in crepes then graduated to pies. Use swiss cheese instead of cheddar and becomes a creamy rich variation.Use Blue cheese instead of cheddar and its tangy sweet combo will melt in your mouth.Use American Cheese for smooth texture.This works for breakfast, a hearty winter lunch or a filling dinner special. It can be served with sour cream. -- posted by Peachesz Zukowski

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Brie, Pear and Walnut Braid

Tue, 22 Dec 2009 15:08:20 -0500

I snipped this from the Tenderflake puff pastry package -- posted by *Crystal*

Quiche Provencal

Tue, 29 Dec 2009 02:23:59 -0500

I fashioned this recipe after trying recipe #404624. Amounts are approximate. It came together quickly and we enjoyed it very much. Have also tried this with a potato crust, see recipe #34856. Let me know what you think. -- posted by QueenVic

Sausage and Caramelized Onion Bread Pudding

Tue, 29 Dec 2009 08:53:58 -0500

If you can purchase turkey Italian sausage, purchase one or two links to equal 4 oz. This is from "Feed 4 for less than $10" and this menu cost $6.39 - they have affordable, delicious meals which are perfect for today's economy! Cooking Light Magazine, October 2009 edition. They served it with sautéed zuchini: heat a large nonstick skillet over medium-high heat. Add 1 T canola oil to pan; swirl to coat. Add 1 lb thinly sliced zucchini to: sauté 4 minutes or until zucchini is lightly browned, stirring occasionally. Sprinkle with 1/4 tsp MrsDash & 1/4 tsp or less of crushed red pepper flakes. Delicioso! :) -- posted by Manami

Tomato Quiche

Tue, 05 Jan 2010 08:13:41 -0500

This is my favorite type of quiche. It's delicious and rich yet not too heavy. You may substitute sour cream for the yogurt. I have also been successful using tomato bisque instead. -- posted by Dina Cohen

Shrimp in Lobster Cream Pot Pie

Tue, 05 Jan 2010 12:16:50 -0500

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool! -- posted by Brazilianflavor in Atlanta, GA

Mushroom-Crab-Asparagus Tart

Sun, 10 Jan 2010 19:47:46 -0500

Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;) -- posted by Manami

Anastasia's Tyropita (Cheese Pie)

Wed, 13 Jan 2010 18:34:18 -0500

This cheese pie comes from the chef of the restaurant The Shade (I Dhrosia) on the square of Vyzitsa on Mount Pelion. Her name is Anastasia and she was born in Cyprus. She thinks of it as a Cypriot dish. It has some similarity with a recipe posted some time ago by Heather Feather ('Virginia's Tyropita'). In any case it is delicious. The recipe makes quite a lot of pie. You can reduce it all proportionally. -- posted by (Bruce) Tony Hubbard

Wisconsin Shepherd's Pie

Tue, 19 Jan 2010 15:32:46 -0500

A really easy put together on weeknights savory dinner. This is just as good with soy based products using non dairy versions of cream cheese and sour cream that are found in the organic food sections of most supermarkets. My daughter was lactose intolerent as a baby and since I nursed her I had to cut out dairy for both our sakes. I have to say even my fussy husband didn't complain about the soy substitues I used several years ago. Just in time to wean her my baby girl out grew her lactose problem :) -- posted by victoriansweets_cakencandy

Vegetable & Pesto Quiche

Tue, 26 Jan 2010 10:11:17 -0500

A delicious, tasty & simple quiche that I created when I needed to use up lots of veg. -- posted by Pretty_Smart

Sausage and Hash Brown Breakfast Pie

Thu, 28 Jan 2010 13:26:52 -0500

A great and hearty breakfast pie that is sure to please everyone. I've never had anyone not enjoy it or even suggest a way to make it better. You can add more bacon if you like. Sometimes the hash browns need to cook longer, so please keep that in mind. Prep time is probably off because I make it early in the morning. Cook time should be dead on. -- posted by Nate From SoCal

Zwiebelwähe (Swiss Onion Tart)

Sat, 30 Jan 2010 20:19:45 -0500

A delicious bacon-studded tart. -- posted by swissms

Salmon Gratin (Adapted from Julia Child)

Thu, 04 Feb 2010 10:51:41 -0500

This recipe can also be made with seafood. This is how I make it using canned salmon. The pastry crust is optional. Now that I am using almond milk (I like Almond Breeze), I will probably use that to replace the milk or cream. The cook time does not include baking time for the optional pastry shell. -- posted by coconutty

Onion Quiche or Gratin (Adapted from Julia Child)

Thu, 04 Feb 2010 11:26:50 -0500

I usually simplify Julia's recipes and omit some of the details, including using less fat, and they come out fabulous! I don't remember if I ever made this, but am posting it for safekeeping. For the quiche, use a pastry shell crust. For the gratin, omit the pastry crust. The cook time does not include time for baking the pastry shell. -- posted by coconutty