Everybody have a favorite kind of sweet pie. Apple, pecan, pumpkin, blueberry, chocolate… But what about savory pies? In this episode of At Home, Arlene has some great savory pie recipes for those abundant summertime vegetables! First, it’s a Chatanooga tomato pie, then an awesome onion quiche. Yummy!
Note: There is no official recipe for the citrus salad she shows at the end.
Awesome Onion Quiche
Ingredients
- 3 cups thinly sliced yellow onions
- 3 Tbsp butter or margarine
- 1 cup thinly sliced green onions
- 3 eggs
- 1 cup heavy cream
- 1/4 tsp hot pepper sauce (tabasco)
- 1/2 cup grated Parmesan cheese
- 1 pkg Hidden Valley ranch dressing mix
- 1 9 inch deep dish pastry shell, baked and cooled
Instructions
- Preheat oven to 350 degrees.
- In a medium skillet, saute yellow onions in butter, stirring occasionally, about 10 minutes. Add green onions and cook 5 minutes longer. Remove from heat and let cool. In a large bowl, whip eggs until frothy. Whisk in cream, Parmesan cheese, pepper sauce and salad dressing mix. Stir in onion mixture. Pour egg and onion mixture into baked and cooled pastry shell.
- Bake in preheated oven until top is browned and knife inserted in center comes out clean, 35-40 minutes. Cool for 10 minutes before slicing. Makes 8 servings. Enjoy!
Chattanooga Tomato Pie
Ingredients
- 1 cup biscuit mix
- 1/3 cup milk
- 2 cups thickly sliced tomatoes
- Fresh basil, chopped
- 1 cup mayonnaise
- 1 cup Parmesan cheese
Instructions
- Preheat oven to 450 degrees. Grease a 10 inch pie pan with butter.
- In a bowl, combine biscuit mix and milk and pat dough into the prepared pie pan. Bake crust for 5 minutes in preheated oven. Turn oven temperature to 325 degrees.
- Lay sliced tomatoes into pie shell; sprinkle with fresh butter and olive oil and allow butter to melt. Carefully, add potatoes and, using a spatula, turn potatoes oven and over until potatoes are coated well with butter/oil mixture. Continue cooking and stirring until potatoes get browned and begin to crisp. Add chopped onion and green pepper and seasonings.
- Reduce heat and add water to pan. Cover and cook over low heat until potatoes are tender. Remove cover and cook until potatoes are crisp again. Makes 6 to 8 servings. Enjoy!
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