The Everything Pie Cookbook (40 page)

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

2 eggs

layer of aluminum foil and add pie weights or dry

2 egg yolks

beans. Bake for 12 minutes, then remove the paper and

1 cup half-and-half

weights and bake for an additional 10 minutes, or until

Pinch fresh grated nutmeg

½ teaspoon salt

the crust is golden brown all over. Remove from the

½ teaspoon fresh cracked pepper

oven and set aside to cool.

8 strips bacon, cooked crisp and

chopped

3. In a medium bowl, whisk together the eggs and egg

1 cup grated Swiss or Gruyère cheese

yolks. Add the half-and-half, nutmeg, salt, and pepper

and whisk until well combined.

4. Spread the bacon and cheese evenly on the bottom of

the crust. Carefully pour over the egg mixture.

5. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 6 6

Chorizo and Pepper Jack Quiche

Chorizo gives this quiche an exotic, spicy kick. Serve it with a cup of tortilla soup for a hearty meal.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

4 ounces chorizo sausage

layer of aluminum foil and add pie weights or dry

½ cup diced onion

beans. Bake for 12 minutes, then remove the paper and

½ cup diced green bell pepper

weights and bake for an additional 10 minutes, or until

½ cup diced red bell pepper

2 eggs

the crust is golden brown all over. Remove from the

2 egg yolks

oven and set aside to cool.

1 cup half-and-half

3. In a medium skillet over medium heat, add the chorizo.

¼ teaspoon cumin

Cook, stirring frequently, for 5 minutes. Add the onion

½ teaspoon salt

and peppers and cook until the vegetables are

½ teaspoon fresh cracked pepper

2

beginning to soften, about 3 minutes. Remove from the

⁄3 cup grated pepper jack cheese

heat and set aside to cool slightly.

Substitutions for Chorizo

4. In a medium bowl, whisk together the eggs and egg

If chorizo is not available at your local mar-

yolks. Add the half-and-half, cumin, salt, and pepper

ket, feel free to substitute a spicy breakfast

and whisk until well combined.

sausage, or ground beef or pork cooked

with 2 teaspoons of taco seasoning.

5. Spread the chorizo mixture and cheese evenly on the

bottom of the crust. Carefully pour over the egg

mixture.

6. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

C h a p t e r 18
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2 6 7

Apple, Gruyère, and Caramelized Onion Quiche

Nutty Gruyère cheese pairs well with sweet caramelized onions and tart apples.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

2 eggs

layer of aluminum foil and add pie weights or dry

2 egg yolks

beans. Bake for 12 minutes, then remove the paper and

1 cup half-and-half

weights and bake for an additional 10 minutes, or until

Pinch fresh grated nutmeg

½ teaspoon salt

the crust is golden brown all over. Remove from the

½ teaspoon fresh cracked pepper

oven and set aside to cool.

1 medium apple, peeled, cored, and

diced

3. In a medium bowl, whisk together the eggs and egg

1 cup grated Gruyère cheese

yolks. Add the half-and-half, nutmeg, salt, and pepper

½ cup caramelized onions

and whisk until well combined.

4. Spread the apples, cheese, and onions evenly on the

Caramelized Onions

bottom of the crust. Pour over the egg mixture.

Thinly slice 2 large red onions and cook

them in a heavy skillet over medium-low

5. Bake for 30 to 40 minutes, or until the filling is set and

heat with 2 tablespoons olive oil and 1

starting to brown lightly on the top. Cool for 20 minutes

tablespoon of sugar for 45 minutes to 1

hour. Stir often to prevent burning.

at room temperature before serving.

Apple Cheddar Quiche

Both sweet and savory, this quiche is perfect for a fall brunch served with a creamy soup.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. In a medium bowl, whisk together the eggs and egg

3 eggs

yolk. Add the half-and-half, salt, and pepper and whisk

1 egg yolk

until well combined.

1 cup half-and-half

½ teaspoon salt

3. Spread the apples and cheese evenly on the bottom of

½ teaspoon fresh cracked pepper

the crust. Carefully pour over the egg mixture.

2 medium apples, peeled, cored, and

diced

4. Bake for 30 to 40 minutes, or until the filling is set and

1 cup grated sharp Cheddar cheese

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 6 8

Spinach, Bacon, and Hash Brown Quiche

Hearty is the best way to describe this tasty quiche. Feel free to use fresh hash

browns if you prefer; just drain them very well before cooking.

IngredIents  | ServeS 8

1. In a medium skillet over medium heat, add the

2 strips thick-cut bacon, chopped

chopped bacon. Cook, stirring often, until the bacon is

1 cup frozen hash brown potatoes,

crisp. Remove the bacon from the pan to drain.

thawed

4 ounces frozen chopped spinach,

2. Add the hash browns to the pan and cook until

thawed and drained well

browned and crisp, about 10 minutes. Remove from the

1 small onion, finely diced

pan to drain.

1 clove garlic, minced

1 (9-inch) pastry crust, unbaked

3. Add the spinach and onion and cook until the onions

3 eggs

are soft, about 10 minutes. Add the garlic and cook

1 egg yolk

until fragrant, about 1 minute. Set aside to cool. Drain

½ cup half-and-half

off any excess water.

½ cup sour cream

½ teaspoon salt

4. Heat the oven to 375°F.

½ teaspoon fresh cracked pepper

5. Line the pie crust with parchment paper or a double

1 cup shredded pepper jack cheese

layer of aluminum foil and add pie weights or dry

beans. Bake for 12 minutes, then remove the paper and

weights and bake for an additional 10 minutes, or until

the crust is golden brown all over. Remove from the

oven and set aside to cool.

6. In a medium bowl, whisk together the eggs and egg

yolk. Add the half-and-half, sour cream, salt, and

pepper and whisk until well combined.

7. Spread the spinach mixture, bacon, hash browns, and

cheese evenly on the bottom of the crust. Carefully

pour over the egg mixture.

8. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

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2 6 9

Asparagus and Pancetta Quiche

Fresh asparagus is available in the spring, but you can use frozen to make this dish year-round.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double

½ pound fresh asparagus spears,

trimmed and cut into ½-inch pieces

layer of aluminum foil and add pie weights or dry

3 eggs

beans. Bake for 12 minutes, then remove the paper and

1 egg yolk

weights and bake for an additional 10 minutes, or until

½ cup half-and-half

the crust is golden brown all over. Remove from the

½ cup heavy cream

oven and set aside to cool.

½ teaspoon salt

½ teaspoon fresh cracked pepper

3. Place asparagus in a steamer over 1 inch of boiling

4 ounces pancetta, cooked crisp and

water and cover tightly with a lid. Cook until just tender,

drained

about 4 minutes. Drain and cool.

½ cup grated mozzarella cheese

½ cup grated Parmesan cheese

4. In a medium bowl, whisk together the eggs and egg

yolk. Add the half-and-half, cream, salt, and pepper and

whisk until well combined.

Substitutes for Pancetta?

Pancetta is unsmoked, dry cured Italian

5. Spread the pancetta, asparagus, and cheeses evenly on

bacon. Most markets carry it in the deli or

the bottom of the crust. Carefully pour over the egg

meat section, or in an area with interna-

tional or imported cheeses. If you cannot

mixture.

find it at the market, try using prosciutto or

even a regular smoked bacon.

6. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 7 0

Bacon and Cheddar Quiche

Simple and tasty, this quiche is for bacon lovers!

IngredIents  | ServeS 8

1. In a large skillet over medium heat, cook the bacon

½ pound thick-cut, hardwood smoked

until brown and crisp. Remove from the pan and allow

bacon, chopped

to cool to room temperature.

1 (9-inch) pastry crust, unbaked

3 eggs

2. Heat the oven to 375°F.

2 egg yolks

3. Line the pie crust with parchment paper or a double

1 cup half-and-half

layer of aluminum foil and add pie weights or dry

½ teaspoon hot pepper sauce

beans. Bake for 12 minutes, then remove the paper and

½ teaspoon salt

½ teaspoon fresh cracked pepper

weights and bake for an additional 10 minutes, or until

1 cup grated sharp Cheddar cheese

the crust is golden brown all over. Remove from the

oven and set aside to cool.

4. In a medium bowl, whisk together the eggs and egg

yolks. Add the half-and-half, hot pepper sauce, salt, and

pepper and whisk until well combined.

5. Spread the bacon and cheese evenly on the bottom of

the crust. Carefully pour over the egg mixture.

6. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

C h a p t e r 18
  Qu i C H e s

2 7 1

Pork Sausage, Onion, and Hash Brown Quiche

This quiche was inspired by a hearty country breakfast. If you want to bump up the

color and flavor, add 1⁄3 cup finely diced green pepper with the onions.

IngredIents  | ServeS 8

1. In a medium skillet over medium heat, melt 2

3 tablespoons butter, divided

tablespoons of the butter until it foams. Add the

1 cup shredded potato, drained well

shredded potato and cook until it begins to brown and

1 small onion, finely chopped

become crisp, about 12 minutes. Remove the potatoes

8 ounces bulk pork breakfast sausage

from the pan and cool.

1 (9-inch) pastry crust, unbaked

2 eggs

2. In the same pan, heat the remaining butter until it

2 egg yolks

foams. Add the onion and cook until just translucent.

1 cup half-and-half

Add the pork sausage and cook, stirring constantly,

½ teaspoon hot pepper sauce

until the sausage is cooked through and browned,

½ teaspoon salt

about 10 minutes. Remove the pan from the heat and

½ teaspoon fresh cracked pepper

cool.

¾ cup grated Colby-Jack cheese

3. Heat the oven to 375°F.

4. Line the pie crust with parchment paper or a double

layer of aluminum foil and add pie weights or dry

beans. Bake for 12 minutes, then remove the paper and

weights and bake for an additional 10 minutes, or until

the crust is golden brown all over. Remove from the

oven and set aside to cool.

5. In a medium bowl, whisk together the eggs and egg

yolks. Add the half-and-half, hot pepper sauce, salt, and

pepper and whisk until well combined.

6. Spread the hash browns, sausage mixture, and cheese

evenly on the bottom of the crust. Carefully pour over

the egg mixture.

7. Bake for 30 to 40 minutes, or until the filling is set and

starting to brown lightly on the top. Cool for 20 minutes

at room temperature before serving.

2 7 2

Broccoli and Mushroom Quiche

This quiche has a lot of earthy flavors, and it is perfect as a main course for lunch or dinner.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (9-inch) pastry crust, unbaked

2. Line the pie crust with parchment paper or a double