I need them!
Pie crusts were on sale at the store this week so I bought some eggs and I intend upon making quiche or pie once a week for the next month (except during the week of thanksgiving as I will be out of town) and I need excellent quiche and pie recipes.
So make with the recipes already!
Mmmm, pie. One of my favorite things to make! I usually do my own pie crust. It was a pain at first, but after I got some expert doper advice, they are a piece of cake… uh, pie. (Corny beyond belief is my only successful type of humor.) I like doing fruit pies the best, but depending on your area most fruits may be out of season, and therefore difficult/expensive to get. Although apple is popular during the holidays. Most of the time for fruit pies I wing it. Depending on the fruit I add some flour or maybe cornstarch if it is an especially juicy fruit, and some sugar, and some cinnamon or nutmeg or allspice, depending on the fruit. For berries I usually add a little lemon juice. Depending on how “wet” the fruit already is I might add just a little water. I toss the dry ingredients and fruit together and dump it into the crust. If you have time and want a really cool presentation, spend the time to do a lattice top. They are kind of fun, and turn out really pretty.
As far as custard or cream pies are concerned, they are a lot harder for me and you have to follow the recipe pretty closely. I’ll check when I get home from work and see if I have a few to share. My husband loves coconut cream pie and custard pie.
I don’t care much for quiche, so can’t help you there. I did have one once that was pretty good. I think it had ham, mushrooms and tomatoes, maybe.
I do a mean smoked salmon, brie and basil quiche. For the egg/cream base take 330mls of cream, and beat in 3-4 eggs, depending on how eggy you want your quiche. Add some finely chopped basil, salt and pepper to taste. Place your pastry into your quiche tray, and blind bake for 10 minutes. Once done, take the tray out of the oven and layer slices of brie and smoked salmon over the bottom, and add your egg/cream/basil mix. Garnish the top with some whole basil leaves and bake till firm.
I just made one last night! This is really easy and you can do like I did and make one for taking for lunch for a few days.
Vidalia Tart
1 sweet onion, chopped (Vidalias are my preference)
1 envelope dried leek soup mix
1 deep dish pie crust
1 12 oz can evaporated milk
1 1/2 cups monterrey jack, shredded
1/2 cup sour cream
3 tbps butter
Melt the butter in a fairly big pan and sautee your onions until you’re getting a little carmelization. Take it off the heat and whisk in your sour cream and then your evaporated milk. Add the soup mix and whisk until it’s good and combined and then add the eggs and whisk 'em good. (Next time I’m going to take an egg or maybe half an egg out - depends on how you like your quiches and such, but this time it was just a scootch too eggy for me.) Bake at 375 for 40 or 45 minutes and let it stand for 15 before you cut it.
Ooh - if I remember i have a recipe at home for a Pecan Creamcheese Pie. Its very light, only 4 oz of cream cheese mixed with cool whip. I’m sure you couild substitute real whipped cream! 
The topping is the rich part. Pecans and coconut baked with butter just until toasted. Sprinkle over set pie (in the fridge for a couple of hours) then drizzle with warmed ice cream topping type jarred caramel. That’s pretty much the recipe, but I don’t remember quantities very well. 4 oz softened cream cheese whipped with a mixer, then an 8 oz container of cool whip folded in. I think about 1/2 cup chopped pecans, 1/4 cup coconut. Easy peasy!
Spinach Quiche
1 16 oz pkg spinach, defrosted and drained thoroughly
1 can cream of mushroom soup
3 medium eggs
1 tb flour
dash of Worcestershire sauce
dash of red pepper flakes
dash of salt
1 tb horseradish
1 tb grain mustard
1 8 oz pkg cheddar/monterey jack combo cheese
3 oz feta cheese, crumbled (not a dealbreaker if you don’t have it on hand, but good)
can of mushrooms (optional)
1 deep dish pie shell cooked in preheated oven 5 minutes or so to set crust so it wont get soggy
Preheat oven to 350 degrees
Combine all ingredients except cheddar/jack and dump into prepared pie shell
Bake in oven 30 mins
Sprinkle cheese on top and bake an additional 15 minutes until cheese is melty
Let cool about 10-15 minutes
Easy, and only one mixing bowl to wash. I mean, I love Alton Brown as much as anyone, but I wouldn’t want to clean up after him.
I found it! Thanks to AuntiePam for the reminder.
Pecan Cream Cheese Pie
1 cup chopped pecans
1/2 cup flaked sweetened coconut
1/4 cup butter, melted
4 oz cream cheese, softened
1/4 cup confectioner’s sugar
1-3/4 cups whipped topping (about an 8 oz bowl)
1 pastry shell, baked and cooled
1/2 cup caramel ice cream topping, warmed in the microwave
In a bowl, combine the pecans, coconut and butter. Pour onto an ungreased cookie sheet. Bake at 350° for 5-10 minutes until golden brown, stirring occasionally. Cool.
In another bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with pecan mixture. Drizzle with caramel ice cream topping. Refrigerate for 2 hours.
Thank you! 
Would this work in a graham cracker crust?
What do you use for the whipped topping? Do you whip some real cream or could a lazy person use Cool Whip?
I bet it would be fine in a graham cracker crust. One time I ran out of graham crackers and made a crust out of vanilla wafers - not for this pie though.
I used fat-free Cool Whip, and neufchatel cream cheese (lower fat, and it still tasted rich and yummy!) Real whipped cream would work, too, I’m sure, but I think ice-box pies like this hold up better with Cool Whip.
Mmmm, this all sounds wonderful! I am going to do a breakfast-type quiche for tomorrow morning full of bacon and cheddar and other deliciousness for sure and I might give that spinach quiche a try later this week.
Now I have an intense desire for fruit pie. Mmmm, pie! I will have to go see what fruits are on sale at the store because an apple or blueberry pie sounds mighty tasty right about now!
My arteries are clogging just from reading this, but, DAMN that sounds good. No, wait! Salmon has fish oil! That negates the brie and pesto. Whew!
Bein’ as it’s almost Thanksgiving, here’s a recipe for caramel apple pie that is ridiculously easy and really good:
2 (9 inch) unbaked pie shells
5 large tart apples, cored and sliced
4 tablespoons all-purpose flour
1/3 cup packed brown sugar
1 teaspoon cinnamon
1 cup fat free caramel dip
1 Preheat oven to 375 degrees F (190 degrees C).
2 Mix 2 tablespoons flour, cinnamon, and brown sugar together. Toss sugar and flour with apples.
3 Sprinkle one tablespoon flour on bottom crust, roll lightly to fit a 9 or 10 inch pie pan. Arrange apples in the bottom crust, and spread caramel sauce over apples. Roll out second crust with the rest of the flour. Lay over apples. Tuck over bottom crust and pinch edges together. Cut a few steam holes in top of pie.
4 Bake for 40 to 45 minutes or until golden brown. Let cool before serving.
I think I’ve posted this in another thread, but it bears repeating:
Cheese Tart
[ul]
[li]1 lb. shredded cheese (I usually use sharp cheddar.)[/li][li]2 eggs [/li][li]1/4 tsp. each salt & ground mustard [/li][li]1/8 tsp. each pepper & ginger [/li][li]1 1/8 tbs. butter (I tend to forget and leave this out; it doesn’t make that much of a difference to the recipe.)[/li][li]Pastry for 1 double crust pie[/li][/ul]
[ol]
[li]Combine cheese, eggs, spices and butter. [/li][li]Put mixture in an unbaked pie shell. [/li][li]Cover with top crust & cut slits or a design to vent. [/li][li]Bake at 375º F for 20-25 minutes or until crust is browned and a knife inserted in the pie comes out clean. [/li][li]The recipe makes 8 small pieces per pie. [/li][li]Serve either lukewarm or room temperature - if you serve it hot, all it does is ooze on the plate & doesn’t quite taste right.[/li][/ol]
The quiche has always been incredibly well received… Sweet onion and brie is another that’s always good… Or chicken, mozzarella and sun dried tomatoes…
Well, I made the spinach quiche for someone this weekend in their oven, and it took an extra 15 minutes for the filling to cook, so be aware. You can tell it’s ready for the cheese when it feels firm in the center when you tap it with your finger.
I have brutally honest friends and fam and haven’t had anyone projectile spit it across the room yet… I have even served it to my food fussy nieces, and they like it.
I make a lot of quiche at work. We use a commercial egg/milk base. But if we run out I can and do make it from scratch, by simply mixing eggs and half&half. The blend is one part of eggs by weight to two parts of half&half by weight. They should be thoroughly whipped together, and poured over, and gently mixed with, the ingredient mixture of choise.
Are you up for anything somewhat time-consuming? There is a Simone Beck apple pie recipe she calls “La Tart Pour Jim” (excuse possible spelling mistakes, I haven’t taken French in years) that is marvelous. But it is a bit of work - if you want it, let me know and I’ll post it.
Leek pie:
Make pie/quiche crust (flower, butter, salt, cold water) and bake until almost done.
While the crust is in the oven, fry chopped leeks slowly with or without onion and garlick until done.
In the mean time, mix grated cheese, quark (or other very young cheese), an egg, some raisins and pepper & salt.
Fill the pie with the mixture and bake for another 20 minutes or so until it’s brown and sturdy.
For the holidays - Butterscotch Pie
Two differences in the way I make it:
I temper the eggs, not just pour in. The first time I made it they siezed on me.
I don’t do the meringue, just top with fresh whipped cream or with a scoop of vanilla ice cream.