Pies Recipes


Puts the easy in the phrase “easy as pie”. For the bounty of beautiful tomatoes appearing now in gardens and farmer’s markets, pull out that springform pan and make a real, soul-satisfying Southern classic.

4 large tomatoes

4 extra large/or 6 medium eggs

1 cup sour cream

1 sweet onion

1 sweet pepper

Several cups of shredded cheese

Fat or oil to saute veg

Seasonings and herbs

2 Organic pre-made piecrusts, “doctored”(see video short under How To Doctor playlist)

8 inch springform pan

Peel, seed and chop tomatoes; dice onion and pepper, saute all over med heat in your fat of choice ( olive, coconut, nut oils, chicken or bacon fat – I won’t tell if you won’t) until the juices evaporate. Whisk the eggs until frothy, then whisk in sour cream.

I used my own Detroit Mexicantown seasoning blend – basically dried cilantro, adobo, white pepper, garlic and chives – but eggs are global, and they like flavor profiles from everywhere: North African harissa, French herbes de Provence with lavender, Italian, Greek, Middle East – just make sure you use one or two dried herbs in the egg mix.
Fresh herbs? Tear them up and saute with the veg.

Prebake the crust for about 5-7 minutes in the 425°F preheated oven, let cool.

How you fill the quiche is up to you. You can layer cheese first, then tomato mixture and cheese again, but I prefer to lightly mix everything up after pouring in the egg mix. However you do it, top it with a healthy dose of cheese, bake it in the oven for about 10-15 minutes at 425°F, then turn the heat down to 325°F for about 40 minutes, or until a knife inserted into the middle comes out cleanly.

It may read like a lot of work, but it takes about 15-20 minutes to hook up, and the yum of it all makes it totally worth it.

Get your slice while you can – once anybody else sees it, they’ll taste it, and it will be gone before you know it. Trust.

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

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