For the past several years, over the holidays we have enjoyed delicious pecan pie. More recently, we made a pecan pie from scratch and toted it in an antique pie basket. There is nothing more summery than toting it in a pie basket.
We took a short cut and purchased a refrigerator pie crust and highly suggest prebaking the pie crust to ensure the bottom is more sturdy and holds the soft, caramel flavored filling. The pie itself was so quick to make without having make the crust from scratch. The caramelized pecans, sweet custard textured filling was really special and reminded me of the pecan pie from New Orleans. When a few slices of pie were left in the refridge, they apparently disappeared!
From the Better Homes and Gardens Cookbook
- 3 eggs
- 2/3 cup sugar
- dash salt
- 1 cup dark corn syrup
- 1/3 cup butter, melted
- 1-2 (6 ounce package) cups pecan halves
- 1 unbaked pie crust
Preheat oven to 350 degrees. Crimp and form pie crust edges. Pre-bake crust for 20 minutes. Melt butter in microwave for 30 seconds or place a oven safe bowl with the melted butter in the oven for a minute to melt.
While the crust is prebaking, mix all other ingredients together in large mixing bowl. Pour pecan mixture into pie shell. Make sure all pecans are coated.
Bake 50 minutes or until the knife inserted halfway between the center and edge comes out clean. Cool and place into pie basket.
Fresh out of the oven and all the sweet, sticky, amber hued center has come together.
Carrying the pie basket and Southern Pecan Pie to its final destination, our bellies.
We love quiches and they can be so quick and easy to put together for a very French inspired meal. Instead of a traditional cheese and onion quiche, we added some organic crushed tomatoes and the extra punch of acidity an and juicy red tomatoes added a pink hue to the crust and crustless quiche. Add a small garden salad with a bit of vinaigrette and we have a comforting lunch or dinner.
Depending on preference, with or without the crust changes the flavor profile and texture of the quiche. The crustless quiche’s texture was more like a souffle. The light and airy center had a nice top crust from the cheese. The crust of the traditional quiche added a nice crumb and structural component and a more buttery, savory flavor to the quiche.
Adapted from Midwest Living
- 1/2 a package (1 crust) rolled refrigerated piecrust
- 12 ounces crushed organic tomatoes
- 1 tablespoon butter or vegetable oil
- 1/2 cup chopped onion (1 medium)
- 3-4 garlic cloves
- 5 organic Pete and Gerry’s eggs
- 3/4 cup half-and-half, light cream or milk
- 4 tablespoons all-purpose ap flour or Bisquick
- 1/2 teaspoonkosher or sea salt
- 1/8 teaspoon ground black pepper
- 1/2 cup Parmesean cheese
- 1/2 cup shredded Swiss, cheddar or American cheese (we used American)
Preheat oven to 45 degrees. Let pie crust stand at room temperature according to package directions. Unroll pie crust into a pie plate. Crimp edges and pierce the pie shell with a fork. Bake pie crust in a 425 degree F oven for 14 minutes.Remove from oven. Reduce oven temperature to 375 degrees F.
In a small skillet, melt butter (or oil) over medium heat. Add onion. Cook until onion is tender and lightly brown, stirring occasionally, then add garlic and cook for a few minutes.
Whisk together eggs, milk, Bisquick flour, salt and black pepper. Grease another baking bowl or casserole for crustless quiche.
Add the tomatoes, onion and garlic into the eggy mixture. Pour half the mixture into the baked pie shell for the traditional quiche and half the remaining mixture into a greased baking bowl or casserole dish.
Bake both quiches uncovered, for 30-35 minutes or until egg mixture is set in center. The crustless quiche may need an extra 5-10 minutes in the oven. If so remove the traditional quiche and bake the crustless one longer. Let both quiches stand 10 minutes before serving.
The Savory Plate is located on Mass. Ave in Arlington Heights and serves a selection of banh mi’s, wood fire grilled sandwiches and panini’s for lunch we have yet to try. For dinners there is chicken, salmon, beef entrees with all American sides of peas, carrots and potatoes.
The Savory Plate also offers premade foods including American comfort foods like chop suey, quiches and Savory Australian Pies for $5.99 each. They offer fillings including Barbecued pork, Beef, onion & mushroom, Hungarian beef & pepper, Chicken & vegetable, Sausage, pepper & onion and Curried vegetable (vegetarian).
We defrosted a frozen pie and then popped in a 400 degree oven for 25 minutes up the Chicken and vegetable as well as a curried vegetable.
The pies were seriously some of the best pot pies we have eaten. Forget Swanson’s. We really loved the buttery pastry crust and the warming fillings.
The chicken and vegetable was really soothing, flavorful and had pops of vegetables and pearl onions.
The curry vegetable really was satisfying, had a nice curry flavor and hue of yellow. The pot pies were unbelievable and we would definitely have to get the other fillings and the chicken and curry ones again.