QUICHE (SOUTHERN EGG PIE)
This is a pseudo Southern take on a quiche.
Provided by Bryan Hale
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
- In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
- Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
- Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.
Nutrition Facts : Calories 718 calories, Carbohydrate 19.3 g, Cholesterol 213.4 mg, Fat 60.9 g, Fiber 0.5 g, Protein 22.5 g, SaturatedFat 23.3 g, Sodium 1450.6 mg, Sugar 4.1 g
EGG CUSTARD PIE III
I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
- Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
- Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 196.6 mg, Sugar 26.7 g
MINI EGG PIES RECIPE BY TASTY
Here's what you need: eggs, puff pastry, oil, salt, pepper
Provided by Tasty
Categories Breakfast
Yield 3 personal pies
Number Of Ingredients 5
Steps:
- Preheat oven to 220°C (430°F).
- Using a cup or mug with roughly the same diameter as the bottoms of your muffin tin, cut out 3 circles of puff pastry dough. Make sure you cut the circles out as closely as possible to save dough.
- With the remaining dough, cut out strips to wrap around the inside of the muffin tin cups. The strips should be about three centimeters (1 inch) wider than the depth of the muffin tin cups.
- Rub oil in the bottom of 3 to 4 cups in the center of your muffin tin. Place the puff pastry dough circles at the bottom of the cups, then wrap the dough strips along the walls of the cups.
- NOTE: The dough strips should come up a couple of centimeters (about an inch) taller than the wall of each muffin tin cup.
- Using your fingers, pinch and press the beginning and end of the strips together and then press the edges of the strips down near the edges of the circles to create one cohesive dough cup.
- Crack one egg into each dough cup and then season with a pinch of salt and pepper.
- Working carefully, pinch small sections of the tops of each dough wall together, crimping around the edge so that you bend the dough closer to the center and make five crimped crests on the top of each pie. You want to build a top to the pies but there will still be a circle in the middle with exposed egg.
- Place the muffin tin on a center rack in the oven and bake for 15-20 minutes, or until the puff pastry is golden brown and the egg looks set. Remove from muffin tin.
- Enjoy!
Nutrition Facts : Calories 581 calories, Carbohydrate 37 grams, Fat 42 grams, Fiber 1 gram, Protein 13 grams, Sugar 0 grams
FAMOUS NEW ZEALAND BACON & EGG PIE
This is my mum's, so the BEST pie ever! It is fantastic served with ketchup and in my opinion is probably better cold. Great for picnics.
Provided by Perfect Pixie
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- leave the pastry out for 20 minutes at least to stop it from tearing when using.
- Cut the rinds of the bacon and chop bacon.
- Whisk eggs putting one yolk to the side.
- Whisk in the milk or cream.
- Chop onion.
- Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
- Prick the base with a fork.
- Sprinkle the onion all over the base.
- Chop the parsley (one whole packet).
- Mix the parsley and bacon in with the egg mixture.
- Pour into the dish.
- Cover with other sheet of pastry and crimp together and cut of any excess pastry.
- Decorate the top if you want.
- Cook for 25 minutes and check its not burning.
- If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.
GRANDMA'S EGG CUSTARD PIE
This pie is so easy to make and won the 1999 American Pie Council's Pie Championship in the Custard Pie Category.
Provided by cookiedog
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
- Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
- Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
Nutrition Facts : Calories 263.6, Fat 11.8, SaturatedFat 3.9, Cholesterol 77.4, Sodium 256.1, Carbohydrate 32.9, Fiber 0.8, Sugar 22.8, Protein 6.6
RIVIERA EGG PIE
Steps:
- Preheat oven to 425 degrees F.
- Heat oil in large skillet over medium-high heat. Add onion and saute until translucent and just golden, about 8 minutes. Remove from heat, transfer to a large bowl and allow to cool while preparing crust.
- Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with a 1/2-inch overlap around the edge.
- To the onion mixture, add the ham, spinach, cheeses, 4 eggs plus 1 yolk, salt, and pepper, and mix well. Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent. Brush with egg white and bake until golden brown, about 40 to 45 minutes. Let stand at least 15 minutes and serve warm or at room temperature.
EGG PIE RECIPE
Delight your friend and family with this yummy Egg Pie Recipe. Our savory Egg Pie Recipe makes for a crowd-pleasing dish that your family will love.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap.
- Refrigerate 1 hour.
- Heat oven to 425°F.
- Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate; flute edge. Press double thickness of foil gently onto bottom and up side of crust, extending ends of foil over edge to prevent it from becoming too brown.
- Bake 10 min. Carefully remove foil. Bake crust additional 2 to 3 min. or until lightly browned. Transfer crust from oven to wire rack. Reduce oven temperature to 400°F.
- Cook milk and half-and-half in small saucepan on medium-low heat until heated through, stirring frequently. Whisk eggs in medium bowl until blended. Add sugar and vanilla; mix well. Gradually add milk, stirring constantly after each addition until well blended. Pour into crust.
- Bake 25 to 30 min. or until knife inserted in center comes out clean. Cool slightly.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 150 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 18 g, Protein 6 g
SCOTCH EGG PIE
Try this spin on a picnic classic - a showstopping raised pie using sausagemeat and boiled eggs
Provided by Sarah Cook
Categories Lunch, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.
- Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 egg and some ground pepper, and mix together well - you'll probably need to get your hands in.
- Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over - trying to evenly cover the eggs without leaving any gaps.
- Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.
- Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.
Nutrition Facts : Calories 697 calories, Fat 49 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 3.1 milligram of sodium
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