Ok, tonights experiment in cooking was good and bad. I made 2 pies tonight, well sorta.
Pie #1 was the sorta pie....egg pie....aka Quiche.
That was the good one, that one came out yummy. It's not really a recipe that I have, it's one that I made up years ago, and just change it around to suit the ingredients that I have in the house.
Tonights Quiche: Spinach/Bacon.
Here's the recipe if you want it.
1 frozen pie crust
6-8 eggs (depending on the size, I had somewhat small "large" eggs and I used 7)
4 ounces of shredded cheddar (or preference)
1 cup of frozen spinach
1/2 onion chopped
3 slices of bacon, chopped up
1/2 cup of milk (you can eyeball it...I did)
Salt and Pepper to taste (optional)
1. Mix eggs and Milk in bowl, add to pie crust
2. Cut up bacon add to crust
3. Add Cheese, Veggies, Salt and Pepper
4. Bake about 35 minutes at 400°F
5. Cool for 10 minutes, slice and serve.
Now for Pie #2, the not so pretty pie.
I made peach pie tonight for dessert, this I can't claim to the taste, but it really doesn't look very good.
I followed this recipe, but I change it a little bit I didn't use as many peaches as it said, because it looked like way 2 much. I cut it down from 5 cups to 3 cups.
Ingredients
pastry for a double-crust 9-inch pie (I used a frozen crust)
5 cups fresh peaches, sliced
1 cup sugar
1/3-1/2 cup all-purpose flour
1/4-1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar
Directions
1. Preheat oven to 425 degrees F.
2. Stir together flour, 1 cup sugar, and cinnamon and set aside.
3. Wash, peel, and slice fresh peaches.
4. Mix together peaches with the combined dry ingredients.
5. Turn into pastry-lined pie pan and dot with butter.
6. Cover with top crust, cut slits in it, seal the edges.
7. Sprinkle top with 2 tablespoons of sugar.
8. Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
9. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
10. Pie may be frozen for future use.
