Published the week of May 8, 2017
Appreciation for Mom can come in many forms. Showing your love with something homemade is always a nice touch on a special day. Whether you’re celebrating the day at brunch or dinner, a tasty pie can be impressive and tasty at the same time.
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If you don’t have a pie plate handy, you can bake this recipe in a muffin pan. Just grease each cup and fill about half way with the egg mixture. You can also put a little cheese on the quiche for a golden brown topping.
Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster, Swiss, or cheddar cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. In a large skillet over medium-high heat, heat oil. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Makes 6 servings.
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This recipe is very chocolatey and thick. Be sure to serve it with whipped cream.
Double Chocolate Pie
1 9-inch pie crust, baked
1-1/2 cups granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 1-ounce squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Slowly pour half of chocolate mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Makes 8 servings.
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To make sure that the bottom of your pie crust is nice and golden brown, bake your pie on the bottom rack of the oven.