Pie Recipe #13 - Quiche

Drifting away from the sweet pies this week, quiche makes an appearance. This breakfast pie can be made with various ingredients and is also freezable-to be baked later.

Ingredients: 1 1/2 cups shredded Swiss cheese (or whatever cheese you like), 4 teaspoons all-purpose flour, 1/2 cup cooked ham, diced, 3 eggs, 1 cup milk or cream, 1/4 teaspoon salt, 1/4 teaspoon ground dry mustard, 1 (9 inch) unbaked pie crust, 2 tablespoons chopped fresh parsley, for garnish, 2 tablespoons chopped pimento peppers, for garnish.

Instructions: Preheat oven to 400 degrees. In a medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle the ham.

In medium bowl, combine eggs, milk or cream, and then add salt and mustard. Beat until smooth and pour over the cheese and ham in the pie shell. Cover edges with aluminum foil to protect from over-browning.

Bake in the preheated 400 degree oven for 60 minutes, or until filling is set and crust is golden brown. Garnish with parsley and pimento, if desired.

Ingredients in place of/in addition to the ham: prosciutto, sausage, spinach, mushrooms, onions, green peppers, asparagus, etc.

"As easy as pie!"

Pie Recipe #12-Peanut Butter Candy Pie

This one is for the Extreme Rice Krispie Treat lover. The shell is Rice Krispie Treats pressed into the bottom of a pie plate, then filled with chocolate, sprinkled with coconut and topped with lots of candy-coated peanut butter pieces. For even more, I drizzled some melted chocolate over the top. Experiment with this one and make your own additions, such as nuts, candy-coated chocolate pieces, or even making the crust with chocolate-flavored crisp cereal.

Ingredients: 2 tablespoons butter or margarine, 2 cups miniature marshmallows, 3 cups Rice Krispies, 3/4 cup chocolate chips, 1/4 cup flaked coconut, 1 cup candy-coated peanut butter pieces.

Instructions: Grease a pie plate; set aside. In microwave, heat butter and marshmallows on Hi for 1 minute; stir until marshmallows are melted. Reheat in 30 second intervals until thoroughly melted and mixed smooth. Add the cereal and mix well. Press onto the bottom and up the sides of the prepared pie plate.

In microwave, melt chocolate chips; stir until smooth. Spread over prepared crust. Spinkle with coconut and candy pieces, pressing down lightly. Let stand until chocolte is set. Cut into slices and serve.

"As easy as pie!"

Pie Recipe #11 - Minty Grasshopper Pie

After collecting one handful of grasshoppers...(not really!); if you enjoy the chocolate and mint combination, this pie will become one of your favorites. Simply mix the ingredients together, pour into the pre-made shell and for the hardest part-wait 3 hours for it to chill.

Ingredients: 1 (8 ounce) package cream cheese, softened, 1 (14 ounce)can condensed milk, green food coloring, 1 package fudge mint cookies, 1 (8 ounce) cool whip (or whipped cream), 1 (6 ounce) pre-made chocolate pie crust (I used an Oreo pie crust).

Place 16 cookies in a resealable plastic bag and crush with a hammer or rolling pin until coarsely crushed; set aside. In a large mixing bowl, beat cream cheese until fluffy; gradually beat in condensed milk until smooth.

Stir in a few drops of food coloring and the crushed cookies, mixing well. Fold in the cool whip (or whipped cream). Pour into crust, spreading evenly. Chill for at least 3 hours. Garnish with more cookies, if desired. Refrigerate any leftovers.

"As easy as pie!"

Pie Recipe #10 - Brown Sugar Tarts

The original name for these sweet treats was "Vinegar Tarts." My mom made these with leftover pie crust and I always loved them as a child (seems I still do!). I changed the name to "Brown Sugar Tarts" because I thought it sounded more appetizing besides there's more brown sugar in them than vinegar. Whatever the name, they really are delicious; limiting yourself to one is probably a good idea (unless you want to be bouncing off the walls from a sugar high).

Ingredients: Pastry: 1/2 cup shortening, 1 1/3 cup all-purpose flour, 1/2 teaspoon salt, 3-4 tablespoons ice cold water. Filling: 1 cup brown sugar, packed, 1 teaspoon vanilla, 1 egg, 1 teaspoon vinegar.

Instructions: Preheat oven to 350 degrees. Have a 12-cup muffin pan on hand. Prepare pastry as for a regular pie. Roll out to 1/4-1/2 inch thickness and cut out circles with a 3 1/2-4 inch drinking glass. Press one circle in each cup of muffin pan, pressing until entire cup is covered with pastry. Re-roll pastry and cut cirlces until used entirely (makes about 8-10 cirlces).

In medium bowl beat together all filling ingredients until thoroughly combined. Pour into each pastry-lined muffin cup about 1/2 full (distribute evenly between each cup).

Bake in preheated 350 degree oven for 15-20 minutes or until crust is lightly browned. Cool on wire rack for 10 minutes before carefully removing tarts from pan. Run a sharp knife around each one before removing.
Cool completely on wire rack or serve while warm.

Makes 8-10 depending on thickness of pastry.