Let There Be PIE

Mavis is here building the apple pie – as I wrote on Friday. This is the end result. We took it to Anna’s house for Easter dinner. The pie dish is now in the dishwasher. All is well.

Cheryl told me today that we should get a deep dish pie pan for Mavis for her birthday.

This particular pan came from my mother’s house, so, it has some history. It also has a recipe for quiche that I think I want to try. Quiche is pie with a different flavor, savory rather than sweet.

Pardon the apple pie shrapnel

Quiche Lorraine: 1 C. shredded Swiss cheese, 1/2 lb. bacon fried and crumbled (I interpreted 1/2 16 as 1/2 lb.), 2 C. half and half or milk, 4 eggs, 1/8 teaspoon red or white pepper, 1/2 tsp. salt, 1/3 C. minced onion, 1/4 tsp. sugar. Preheat the oven to 425° F and prep pastry. Sprinkle cheese, bacon and onion in pie plate. Beat eggs & blend in the remaining ingredients. Pour cream and egg mixture into the dish. Bake for 15 minutes, reduce heat to 300° F, bake 25 to 30 minutes until a knife inserted comes out clean. Let stand for ten minutes before serving in wedges.

Let there be pie!

Carpe Diem.

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