Ham and Spinach Quiche

Adam said this is the best quiche he's ever had.  I thought it was tastey too.  The kids were not the biggest fans, but ate it anyway.  They also don't love pie (whose kids are these anyway?!), so maybe I shouldn't have told them it was egg pie, I might have ruined the experience before it even began.
I didn't have a deep dish pie crust, so I made 2 regular 9" pies.

1/2 c. butter
3 cloves garlic
1 small onion, chopped
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (4.5 oz) can mushrooms, drained
1 (6 oz) package herb and garlic feta, crumbled
1 (8 oz) package shredded cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 c. chopped ham
4 eggs
1 c. milk

Preheat oven to 375.

In a medium skillet, melt butter over medium heat.  Saute garlic and onion in butter until lightly browned, about 7 minutes.  Stir in spinach, mushrooms, feta, ham and 1/2 c. cheddar cheese.  Season with salt and pepper.  Spoon into pie crust.
In a medium bowl, whisk together eggs and milk.  Pour into pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes.  Sprinkle remaining cheddar cheese and bake an additional 35 to 40 minutes, until set in center.  Allow to stand 10 minutes before serving.

Slab Apple Pie

I found this recipe on another blog and I really love it. It reminds me a lot of my apple crisp recipe, but has a flaky pie crust too, which I love. It's scrumptious warm and at room temperature.

Pie Crust for single layer pie
6 apples, peeled, cored, and sliced
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon cinnamon
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped nuts
Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9×13 pan. In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over crust. In food processor, combine flour, butter, and brown sugar, pulsing until coarse crumbs are formed, or in a large mixing bowl, combine these ingredients, cutting butter into sugar and flour with a pastry blender or two knives held together. Stir in nuts. Sprinkle crumb top over apple layer.* Bake for 45 minutes to an hour or until filling bubbles. Cool completely.
If preparing ahead of time to freeze. Wrap with foil and label at the *. Then, when ready to serve, bake frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.

Plantation Pecan Pie

The whole time I’m eating this, I’m thinking to myself ‘This is so good!’ Every bite I amaze myself with how good this is.
A tip for being able to get all of the corn syrup out of the measuring cup: break the eggs into the measuring cup first, pour the eggs into the mixing bowl, then measure the corn syrup, the eggs make the sides of the cup ‘non-stick’.

3 eggs
½ c. sugar
1 Tbsp. vanilla extract
1 (9 inch) unbaked pie crust
1 c. dark corn or cane syrup
¼ c. butter or margarine, melted
1 ½ c. pecan halves


1. Preheat oven to 350°.
2. In a large bowl, beat eggs. Stir in syrup, sugar, butter, and vanilla. Stir in pecans. Pour into crust.
3. Bake uncovered 40-45 minutes or until knife inserted about 1 ½” from the edge comes out clean.

Apple Pie

I make this super easy by using refrigerated pie dough, if you’re industrious; make pastry for a double crust pie (9”). This recipe was given to me when we were first married and I still use it every time I make apple pie, it comes out perfect, especially if you use Granny Smith or another variety of baking apple.

Pastry for a double crust pie
6 c. thinly sliced, peeled apples (6 medium)
¾ c. sugar
2 Tbsp. flour
¾ tsp. cinnamon
¼ tsp. salt
1/8 tsp. nutmeg
1 Tbsp. lemon juice

1. Prepare pie-pan by lining a 9” pie plate with one of the pie rounds; reserve the other for the top of the pie. Preheat oven to 425°.
2. Prepare the filling by combining all the filling ingredients in a bowl then gently transfer to the pie plate. Place the other pie crust over the filling and seal well around the edges. Peirce the top several times with a fork to vent.
3. Place pie plate on a baking sheet and bake for 40-45 minutes. After the first 15-20 minutes wrap the edges of the dough with 1” of aluminum foil to prevent over browning. Remove from oven and cool on a cooling rack for at least 2 hours before serving.

Warm Apple Buttermilk Custard Pie

Brent Horrocks said this was 'awesome!'

Warm Apple Buttermilk Custard Pie

1 9” pie shell
¼ c. butter
2 tart apples, peeled, cored and sliced
½ c. white sugar
½ tsp. cinnamon
¼ c. butter, softened
1 1/3 c. white sugar
4 eggs
1 tsp. vanilla
2 Tbsp. flour
¾ c. buttermilk
¼ c. white sugar
¼ c. brown sugar
½ c. flour
¼ tsp. cinnamon
3 Tbsp. butter

Preheat oven to 300°.
To make filling: Melt ¼ c. butter in a skillet over medium heat. Add apples, ½ c. white sugar, and ½ tsp. cinnamon. Cook 3 to 5 minutes or until tender. Set aside.
To make buttermilk custard: In a large mixing bowl combine ¼ c. softened butter with 1 1/3 c. white sugar. Beat until creamy. Add eggs 1 at a time, beating until yellow disappears. Mix in vanilla, then 2 Tbsp. flour. Combine thoroughly then pout in buttermilk, beating until smooth.
Fit pastry into pie pan and prick the bottom with a fork. Spoon apples over crust then pour buttermilk custard over it. Bake in preheated oven to 30 minutes.
To make streusel topping: While pie is baking, combine ¼ c. white sugar, brown sugar, ½ c. flour and ¼ tsp. cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine until crumbly.
Remove pie from oven after 30 minutes and sprinkle with the streusel toping. Return to oven and bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Let stand 1 hour before serving.