pie crust

Spinach, Artichoke and Goat Cheese Quiche

This fluffy, savory quiche pie recipe made with eggs, artichoke, spinach goat cheese, and Almondmilk makes weekend brunches a tasty breeze!

This is another recipe I’ve created in my partnership with Blue Diamond Almond Breeze, a breakfast or brunch dish that’s lightened up thanks to Almondmilk.

My friend Kelley makes a really great quiche.

The first time I ate one of her quiche creations was at a local blogging brunch where we all brought something along to add to the potluck party. I was immediately smitten with Kelly’s quiche-ing skills, likely due to the fact I am always enchanted by a baked custard of any kind. And hers was delicious.

Quiche is one of those recipes specially reserved for brunching. Why we don’t eat it for regular old breakfast any day of the week is a mystery to me. It’s mix of humble ingredients combine for a deceptively grand appearance, and is truly a dish with an alter ego.

With Mother’s Day rounding the corner of the calendar, a good quiche is always an impressive entertaining option. Because they require minimal work (especially if you use a store-bought pie dough) any level of home cook can prep ahead and then sit back and enjoy being queen for a day.continue to the recipe… about Spinach, Artichoke and Goat Cheese Quiche

Skillet Cherry Pie

Sweet, plump cherries scented with vanilla and almond make up the filling of this easy and classic, lattice-topped pie, baked in an iron skillet.

There’s something about a pie that brings people together. It’s comforting, it’s made with love and it takes more than one to fully enjoy it.

Pies are a lot like babies that way.

Babies bring people together. They need, and give, the ultimate comfort. They’re made with love and give back more than one could ever anticipate. And it takes a lot more than just one person to nurture a baby…that baby who becomes an incredible gift to all.

Today’s post is in honor of a new baby who will soon be welcomed into the extended blogging family, to Catherine and her family of the food blog Weelicious.

I’d say nibbling on those new baby toes is the perfect excuse to nibble on pie. Oh forget the nibbling, let’s eat the whole dang thing!

continue to the recipe… about Skillet Cherry Pie

Curry Turkey Pot Pie With Homemade Butter Pie Crust

Put your Thanksgiving turkey leftovers to good use with this pot pie! The addition of curry powder lends aromatic flavor in this fun twist on the classic chicken pot pie, which also features the most tender and flaky all butter crust.

Pie, pie, pie. It’s all anyone is talking about this time of year. Today I’m talking pie, too. But not just any pie. I’m diverting from the sweet side and heading South to savory to share my FAVORITE recipe: My mother-in-law’s Curry Turkey Pot Pie. And to make it even more special, it’s topped—and bottomed—with a heaven is waiting for this butter crust.

I may start making pies every day of the week because for this wanna be baker, this recipe proved that once you get the basics down, baking pies is really that easy.

The turkey, veggies and creamy filling of the pot pie are the heart of the dish, but the crust is where it finds its soul. And I like me a buttery, flakey soul.

continue to the recipe… about Curry Turkey Pot Pie With Homemade Butter Pie Crust

Frosted Berry Hand Pies and Friday Faves

This is how my daughter puts her stamp on her after school treat: with simple and sweet Frosted Berry Hand Pies straight from her hand to her mouth.

Smudge is a big helper in the kitchen and she’s the first one to don my apron, and then ask me why I’m not wearing mine and laughs hysterically as if she’s watching an episode of The Three Stooges with her daddy. She definitely has his sense of humor. Personally, I think they could both use a comic relief lesson with Curly. Nyuk, nyuk.

While I’ll be away for a girl’s trip weekend with my 15 of my college besties—a trip we’ve taken every single year since we graduated and of which the number is embarrassingly higher than the age of which we left our undergrad status with diploma in hand—my husb G Dawg will be picking up our Smudge from a week at Girl Scout camp in the mountains above Park City, UT.

This was them at drop-off. Do Girl Scouts have an America’s Next Top Model badge?

Given it’s Girl Scout camp, I’m assuming she’ll have picked up a few more clues or two on how to win a showdown with a moose in the wilderness or how to tie a half hitch knot. And more importantly how to untie it.

continue to the recipe… about Frosted Berry Hand Pies and Friday Faves

Mountain Fresh Peach Pie Recipe

I suck at baking pies.

Have you noticed that I shy away from the mighty pie? I’ve made galettes, mini-cuplettes, hand pies, tarts and my biggest wanna-be pie impersonation: cake pie.

But I am a pie-phobe. And it’s all because of the crust. Why is it so intimidating? Why does mine never seem to come together just right or look perfectly crimped along the edges?

I think I have finally found the secret to perfect pie crust. continue to the recipe… about Mountain Fresh Peach Pie Recipe

Sweet and Savory Galette. Or, the Fancy Free-Form Pie

Why is it that something made with just three of cooking’s most basic ingredients can be so terribly intimidating? A food that has the most basic of foundations that in the wrong conditions can go terribly awry, with multiple variations and nuanced secrets handed down from mother to daughter, from pastry chef to novice baker.

You know what I’m talking about don’t you?

photo > foodiecrush

Yes, I’m talking pie crust.

To lard or not to lard? Regular unbleached flour or whole wheat? And what about those gluten-free pie lovers?

With a bounty of fresh fruit and an evening BBQ that I had volunteered to deliver a dessert to, I had to come up with something fast, something proven and something delicious.

So instead of poring over recipes and waiting for ingredients to sufficiently freeze, blend and roll, I took the easy way out, dug into my freezer for my emergency stash of store bought Pillsbury roll-up pie crust and went rustic. For the galette filling you can use any combo of fruit, just keep the proportions of sugar and flour the same as in the recipe at the end of the post.

And whaddya know? Noone was the wiser.

If you’re thinking savory is more your flavor, try some of these delicious versions from some of our favorite foodie bloggers.

photo > Aran Goyoaga

Cannelle Vanille‘s delightfully succulent recipe starts with an herb pie dough that sounds like it could be a task, but is actually a basic dough with herbs and pepper artfully added in, making Aran’s Crispy Mushroom, Potato and Blue Cheese Galette takes earthy mushroom and stinky blue cheese to the ultimate savory level, and perfect to share with family. Just like she did.

photo > Sarka Babicka

In my book, nothing says savory like Sarka’s combo of butternut squash, rosemary and goat cheese in a crispy crust. Enveloped in a créme fraiche studded wholemeal pie dough, Cook Your Dream‘s Roasted Vegetable Galette is a healthy, all-in-one feast. Now, if I could just stuff the whole thing in a ravioli I’d be the happiest eater on earth. Hmm, I think I have a recipe idea…

photo > In Praise of Leftovers

Sarah’s last minute tomato harvest provides the rest of us the bounty of her latent gardening habits. Cooking the tomatoes whole and then picking through the sauce for the cooked wrinkled skins is a secret tip to perfecting In Praise of Leftover‘s Green Tomato Chutney Galette topped with brie and chutney.

And now, my super-simple, sweetened-up galette version.

4 from 1 vote

[amd-zlrecipe-recipe:167]

As a final note, we have an exciting announcement coming up early next week. Bloggers, pre-heat your ovens and get ready to start your mixers, it’s Christmas in July.

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