To me pies inspire a sense of old fashioned pleasure, comfort and warmth. Somewhere inside us we must possess memories of a beloved grandmother or mother baking pies, the luscious smells that fill the home, images of pies cooling on windowsills or in kitchens--creating a sense of anticipation as the bubbling jewel cools--waiting for the first slice of heaven. Yes, that is what pie is all about, delicious memories.
Well, today I wanted to share a few of my favorite SAVORY pie/quiche recipes. I can't include them all, so of course I will continue to feature them in future posts throughout the life of Carving-Tree so get ready for some good pie makin' & eatin'.
The 4 Part Formula: Follow for all good Savory Pie making....
1. Crust=Crusts are super important, as they are the base of your pie, and must be delicious and complementary of your pie. A hard, dense or bland crust can really detract from the initiative here, and that is to blow every ones mind and palette with your pie-making skillz. So make sure you take the time to make your crust the best crust you can muster. I am including a special crust with each quiche recipe below, but you can mix and match or make your own filling to any of the crust options, and PLEASE DO!
2. Cheese=This is the first layer (diced or grated) which is spread on directly at the bottom of the crust. There is a reason why the cheese layer is first. When it melts it forms a moisture resistant layer between the filling and the crust. This helps to keep the crust flaky and crisp. Recommended varieties include Swiss varieties like Gruyere or cheddar. I also like Brie for a subtle flavor.
3. Filling=This layer is distributed over the cheese. You can add any number of vegetables which makes this dish quite versatile, and seasonal. Use up some of those veg's you have in your fridge, or leftover from the last harvest.
I Like:
Asparagus
Broccoli
Tomatoes
Garlic/Onions
Leeks
Fresh herbs
Mushrooms
Spinach/Arugula
Ham/Sausage/Chorizo/Proscuitto/Capicolla etc.
(You get the idea, now roll with it!)
4. Custard=This is the EGG part of the dish. Beat together 3 eggs, and 1 cup milk (or soy/rice milk for a dairy free version) and pour over your filling. Top w/ salt/pepper, herbs, paprika.
Bake time: 375 Degrees for 35-40 minutes or until firm. Cool for at least 10 minutes before slicing and serve at any temperature.
***Now for some AMAZING RECIPES!
Honey Ham, Brie (or Swiss) & Leek Pie with Basic Butter Crust
yields 1 pie
Pie ingredients
4 thick slices honey-baked ham chopped. (Or Canadian bacon, or even real bacon if you can't get the honey baked. I find I can typically order a few slices at my local grocery deli).
1 cup of milk, soy milk or rice milk
1 leek
1 wedge of triple cream brie, or regular brie cheese w/ the rind on OR Grated Swiss cheese
3 whole eggs
1 tbsp Dijon mustard
*Basic Butter Pie Crust
1/4 tsp salt
Fresh cracked pepper
Basic Butter crust ingredients
6 tbsp cold butter or margarine cut into small pieces
1 1/2 cups flour (can be up to 1/4 whole wheat)
about 4 tbsp cold water, milk, buttermilk, soy milk, or rice milk
extra flour for rolling out the dough
Basic Butter crust directions
Using a pastry cutter, two forks or a food processor to cut together the butter and flour until they make a uniform mixture resembling coarse cornmeal.
As you stir with a fork, or as the processor briefly runs, add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.
You can now wrap the dough and chill it to roll out later, or you can roll it out asap using extra flour, as needed to prevent sticking. Transfer carefully to a 9 or 10 inch pie pan, and form a crust with and edge. If not filling and baking soon, refrigerate until use.
Pie Directions
Preheat the oven to 375 degrees F.
Slice the brie longways into several pieces, and lay them in a 'flower' shape at the bottom of the pie crust, or add shredded Swiss to the bottom of the pie crust. Top w/ chopped honey ham. Slice the leek into thin rounds and break them apart so they are separate rings. Lay about 3/4 the rings over the ham.
In a bowl mix your eggs. Add milk, salt & Dijon mustard and beat for a few minutes. Pour the egg mixture into the pie crust. Top with the rest of the leeks, and fresh cracked pepper.
Put into the oven for about 35-40 minutes or until the egg filling rises a bit and gets slightly browned, but not too brown. The center should be solid, and not jiggle when fully cooked. Remove and let cool for about 10 minutes before cutting and serving. Add more cracked pepper if desired and salt to taste.
**This quiche goes well paired with a simple arugula or mesclun salad w/ extra virgin olive oil, fresh squeezed lemon juice & cracked pepper.
Curry Potato Pie with Coconut Crust
yields 1 pie
Pie ingredients
1 3/4 lbs golden potatoes
1/3 lb green beans
1-2 tbsp butter (margarine etc)
3/4 cup sliced onion (slice from root to stem)
1 tbsp curry powder
1 tsp garam masala
1 1/4 tsp salt
1/2 cup minced Anaheim chilies (2 medium)
2 eggs
1/2 cup low-fat coconut milk
3-4 tbsp fresh lime juice
Fresh cracked black pepper to taste
*Coconut Crust
3 tbsp shredded unsweetened coconut
1/2 cup minced pecans (optional)
Ingredients for Coconut Crust
1 cup flour
5 tbsp butter (or margarine, or other)
1/4 tsp salt
1/3 cup shredded, unsweetened coconut, lightly toasted
2-3 tbsp low-fat coconut milk
Directions for the Coconut Crust
Using a pastry cutter, two forks or a food processor to cut together the butter, flour, salt, coconut until they make a uniform mixture resembling coarse cornmeal.
As you stir with a fork, or as the processor briefly runs, add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.
You can now wrap the dough and chill it to roll out later, or you can roll it out asap using extra flour, as needed to prevent sticking. Transfer carefully to a 9 or 10 inch pie pan, and form a crust with and edge. If not filling and baking soon, refrigerate until use.
Directions for the Pie
Peel the potatoes, and cut them into large chunks. Boil until very soft, drain and transfer to a medium-large bowl. Mash well and set aside.
Trim the green beans and cut them into 1/2 inch pieces. Place them in a steamer over boiling water, and cook until just tender. Transfer to a colander in a sink, refresh under cold running water, and set aside to drain. Meanwhile pre-heat the oven to 350 degrees.
Melt the butter in a medium sized skillet. Add the onion, curry powder, garam masala spice and salt and cook over medium heat, stirring often, until the onion is soft (5-8 minutes). Add the chilies and cook for an additional 5 minutes longer or until the chilies are wilt. Transfer this mixture to the mashed potato bowl and mix well.
Beat together the eggs with the coconut milk. Add this to the potatoes, along with the green beans. Add lime juice and black pepper to taste. Mix well, then spread the filling into the unbaked pie crust.
Bake for 25 minutes then sprinkle with coconut and if desired minced pecans. Bake another 20 minutes after adding the toppings. Serve hot, warm or at room temperature.
Lemon & Onion Pie with Poppy-Seed Cheddar Crust
Yields 1 pie
Pie Ingredients
1 tbsp vegetable or olive oil
4 cups thinly sliced onion (any kind, I like yellow or white) Sliced from root to stem
1 medium sized red bell pepper cut into thin strips
3/4 tsp salt
2 tsp dry mustard
4 tbsp fresh squeezed lemon juice
3 tbsp unbleached white flour
3-4 tbsp water, as needed
3/4 cup low-fat sour cream, (or Greek yogurt)
3/4 cup firm yogurt, like Greek or other of your choice
2 eggs (okay to delete the yolks)
1 tbsp prepared horseradish
2 tbsp minced fresh parsley
Cracked black pepper
*Poppy-seed cheddar crust
2 tsp caraway seeds for the top
Ingredients for the Poppy-seed cheddar crust
6 tbsp cold butter (margarine or other), cut into small pieces
1 1/2 cups flour (can be up to 1/4 whole wheat)
1/2 cup grated sharp cheddar
about 4 tbsp cold water, milk, rice/soy milk or buttermilk
2 tbsp poppy seeds
Directions for the Poppy-seed cheddar crust
Using a pastry cutter, two forks or a food processor to cut together the butter and flour until they make a uniform mixture resembling coarse cornmeal.
Add cheese and seeds. As you stir with a fork, or as the processor briefly runs, add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.
You can now wrap the dough and chill it to roll out later, or you can roll it out asap using extra flour, as needed to prevent sticking. Transfer carefully to a 9 or 10 inch pie pan, and form a crust with and edge. If not filling and baking soon, refrigerate until use.
**Note you can add any number of other types of nuts, seeds or cheeses to this recipe to create something new and unique.
Pie Directions
Preheat the oven to 375 degrees F.
Heat oil in a large skillet, Add onion, bell pepper, salt, mustard, and lemon juice. Cook, stirring constantly, over medium heat until the onion softens (about 8 minutes).
Sprinkle in the flour, stirring constantly. Stir and cook another 8-10 minutes over medium heat, adding water as needed to prevent sticking. Remove from heat.
In a medium sized bowl, beat together the sour cream, yogurt, eggs, horseradish, and parsley. Stir this into the pepper-onion mixture and season to taste with black pepper.
Pour the filling into the crust, and sprinkle caraway seeds and paprika over the top or cracked pepper. Bake 1 hour. Let sit at least 10 minutes before serving. Serve hot, warm or at room temp.
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