quiches – Simply Delicious: The Cookbook Project

13-3: Vegetable Deep Dish Pie

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 8, 2023June 8, 2023all-purpose flour, black pepper, butter, canola oil, Cheddar, cheese, custard, cut in, deep dish, dinner, eggs, fairly hard, inexpensive, layers, leeks, lunch, milk, pastry, pie crust, pies, quiches, salt, sautéed, shortcrust, shredded, sliced, tomatoes, untested, vegetable oil, vegetables, vegetarian, zucchini

Ahoy there! Like most people who started a blog a while ago, I’m not as consistent with it as I used to be, but I’ll always come back at some point (usually when work is slow and/or we have a holiday weekend coming up…).

Today’s entry is a good one for all you vegetable gardeners out there–13-3: Vegetable Deep Dish Pie. I was growing zucchini and tomatoes last year (that’s when I actually cooked this), so this one was perfect to use some of those up.

Of course, if you’ve got something else in the ground this year (I’ve got a different type of tomato and some assorted pepper plants this time around), you can vary this to accommodate whatever you’ve got or whatever you like. There’s always farmers’ markets as well!

20-8: Pie Crust

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School July 6, 2021July 6, 20214th of July, all-purpose flour, baked goods, blind bake, butter, chilled, cooking school, cornstarch, cottage cheese, cut in, dessert, dinner, dock, egg wash, eggs, filling, flaky, flute, food processor, granulated sugar, holiday baking, how-to, lattice, parbake, pastry, pastry wheel, pie crust, pie weights, pies, pot pie, quiches, shortening, summer, tart pan, vegetarian

I missed getting this one out in time for 4th of July, but summer’s far from over here in the U.S. If you happen to have some seasonal fruit or are looking for a lighter dinner option (I grew up on quiches and I love them), 20-8: Pie Crust can be a great base recipe for both of those. And of course, this isn’t limited to just summer–pie crusts are useful all year round.

You can even make up a bunch of pie crust dough balls using this recipe and freeze them individually–just pull one out when needed and let it defrost.

5-5: Individual Ham Quiches

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 28, 2016October 14, 2020all-purpose flour, black pepper, breakfast, butter, cheese, chilled, creamy, cut in, dinner, dough, dried herbs, egg yolks, eggs, fairly easy, fairly inexpensive, filling, flute, food processor, French, green onions, half-and-half, ham, herbs and spices, individual, julienned, leeks, lunch, party food, pastry, pie crust, quiche lorraine, quiches, salt, sautéed, shredded, sliced, thyme, untested, vegetables

I wasn’t about to go out and buy mini quiche pans just to cook 5-5: Individual Ham Quiches. Taking the alternative route, I made this dish as one, full-sized quiche.

I believe the card puts it best. At this point I’m not quite “fortunate enough to own small oven-proof quiche pans,” so a full-sized pie pan will do. If you use a foil pie pan, there is a lot less cleanup when the quiche is done, just toss the foil pan in the recycling. ♻

5-13: Italian Easter Pie

Adam Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters August 26, 2016October 14, 2020all-purpose flour, asparagus, baked goods, boiled, breakfast, broccoli, butter, carrots, cheese, chicken bouillon, chicken broth, chilled, creamy, cut in, diced, dinner, Easter, egg wash, egg yolks, eggs, fairly easy, fairly inexpensive, flute, food processor, grated, half-and-half, Italian, lattice, lunch, milk, Parmesan, pastry wheel, pie crust, pies, quiches, salt, sautéed, smoked ham, snow peas, spring, tart pan, tender-crisp, untested, vegetables

🐰 The Easter Bunny has come early this year and he’s brought 5-13: Italian Easter Pie! I prefer the Cadbury Bunny to the Easter Bunny, but I’ll eat this pie any day.

This dish is certainly elegant and delicious, I’ve never made a Torta Pasqualina before. Now I can check it off the list. ✅

5-39: Asparagus-Clam Quiche

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 19, 2016October 14, 2020all-purpose flour, asparagus, bacon, black pepper, blanched, boiled, breakfast, cheese, clams, dinner, dried herbs, eggs, fairly easy, fairly inexpensive, granulated sugar, half-and-half, herbs and spices, lemon juice, lemons, lunch, minced, paprika, pie crust, quiches, salt, sautéed, seafood, shortening, shredded, simmered, spring, Swiss, thyme, untested, vegetables, yellow onions

Since there’s been a lot of asparagus around lately, I’ve been trying to get through as many asparagus-related Simply Delicious recipes as I can. 5-39: Asparagus-Clam Quiche doesn’t sound particularly exciting or palatable, but it involves our featured ingredient and we have to cover them all, so onward we go.

Quiche is not a foreign concept for Simply Delicious–check out 5-1: Mushroom & Cheese Pie, 5-7: Quiche Lorraine, or 5-23: Cheese Pie with Tomatoes for a few different takes on the dish.

5-23: Cheese Pie with Tomatoes

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters September 11, 2015October 14, 2020all-purpose flour, American, American South, bacon, baking powder, black pepper, breakfast, brushed, butter, Cheddar, cheese, chilled, chives, cut in, dinner, dough, dried herbs, egg wash, egg whites, eggs, fairly easy, filling, heirloom tomatoes, herbs and spices, inexpensive, layers, lunch, milk, pie crust, pies, quiches, salt, sautéed, sliced, Swiss, thyme, tomatoes, untested

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.

5-7: Quiche Lorraine

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 23, 2014April 29, 20201970s, all-purpose flour, black pepper, butter, Cheddar, cheese, chicken fat, chilled, cut in, diced, dinner, dough, dried herbs, eggs, fairly hard, fairly inexpensive, filling, French, grated, green onions, ham, herbs and spices, housewarming party, Hutton house, Jarlsberg, leeks, lunch, paprika, pie crust, quiche lorraine, quiches, rendered, revisited, salt, sautéed, smoked ham, Swiss, tart pan, Tarzana apt, whipping cream

This was supposed to be 5-24: Meat-Filled Crêpes, but ingredient shortages persist. A trip to the market tomorrow should resolve it, but for now, we’ll have to make do with an old classic, 5-7: Quiche Lorraine.

This one I have made in the past, several times. Two past memorable occasions:

– When my boyfriend (now husband) and I officially moved into our first apartment together a few years ago, we threw a 1970s-themed housewarming party. This along with another quiche, some rumaki, fondue, and other 1970s goodness made up the menu.

– When I was in 7th grade, I had to do some sort of project on France/French culture in my English class (I have no idea why). My project partner and I made this recipe at her house and also bought a Celine Dion CD (where she sings in French) to play while the class ate our quiche. I think her mom returned the CD to Target the next day. That was our lazy, late-90s attempt at French culture. 🇫🇷

5-1: Mushroom and Cheese Pie

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters April 17, 2014April 29, 2020brushed, butter, cast-iron, cheese, chopped, diced, Dijon mustard, dinner, dried herbs, eggs, fail, fairly easy, fairly inexpensive, French, Glendale apt, green bell peppers, green onions, healthy, lukewarm, lunch, melted, mushrooms, parsley, pastry, pie crust, pies, quiches, red bell peppers, scallions, shredded, sliced, sweated, Swiss, tender-crisp, thyme, twice-baked, untested, vegetarian, yogurt

5-1: Mushroom and Cheese Pie…didn’t go as well as I had hoped. Following directions is important, friends. Let’s dive in–we’re still in Book 1, Group 1 (Appetizers & Starters).

We got a lot of mushrooms in our CSA box this round, and I used the Maitake mushrooms for another recipe from this book, but forgot to photograph it. And as the internet says, “pics or it didn’t happen”. So, I decided to use the White Beech mushrooms for this recipe.

First mistake. Of several.