Cheese And Egg Pie Recipes

THREE CHEESE AND ONION EASTER EGG PIE

Steps:

• Whisk flour, salt, and sugar in a bowl; work 1/2 cup unsalted butter pieces into dry ingredients with your fingers until flour mixture looks like coarse meal. Mix ice water into dough a little at a time until it just holds together. Form into a ball and press dough down to form a flat disk; wrap in plastic wrap and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out to a circle on a floured work surface and fit crust into a 9-inch pie dish; crimp the edges.
• Place onion slices into a saucepan, cover with water, and bring to a boil; reduce heat to medium and boil until onion is translucent, about 5 minutes. Drain and cool onion slices; spread into bottom of pie crust and top with Cheddar, mozzarella, and Parmesan cheeses in layers. Spread egg slices over cheese. Pour half-and-half over filling and sprinkle with black pepper.
• Mix buttery round cracker crumbs and 1/4 cup melted butter in a bowl; sprinkle crumb mixture evenly over pie.
• Bake in the preheated oven until browned, about 40 minutes.

CHEESE AND EGG PIE

Steps:

• Butter a 9-inch souffle/round casserole dish.
• Line the bottom of the dish with the cheese.
• Brown the sausage or ham and place on top of the cheese.
• Beat eggs, add milk, and pour over meat.
• Bake at 350 degrees for 30-45 minutes. Add salt and pepper to taste.

QUICHE (SOUTHERN EGG PIE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.
• In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese. Season with hot sauce, salt, pepper and sugar.
• Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.
• Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 45 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cool 10 minutes before serving.

MOM'S CHEESE PIE

Steps:

• Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.

CHEDDAR CHEESE AND ONION PIE

Steps:

• Make dough:
• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
• Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling and glaze while dough chills:
• Peel potato and cut into 1/4-inch dice (3/4 cup). Steam potato in a steamer set over boiling water, covered, until just cooked through, about 3 minutes. Transfer to a plate to cool.
• Cook onion in butter in a 10-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Transfer to plate to cool.
• Whisk together 2 eggs, cream, thyme, salt, and pepper in a large bowl until combined well. Stir in potato, onion, and cheese.
• Whisk remaining egg in a small bowl and reserve for egg glaze.
• Assemble and bake pie:
• Put oven rack in middle position and put a large baking sheet on it, then preheat oven to 425°F.
• Roll out larger piece of dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin and fit into tart pan. Spoon filling evenly into pie shell and brush some of egg glaze on rim of shell.
• Roll out smaller piece of dough into a 12-inch round in same manner, then cover pie with it. Trim edges of pie, leaving a 1/2-inch overhang, then press edges together and crimp decoratively.
• Brush top of pie lightly with some of remaining egg glaze. Cut several steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet until golden brown, 35 to 40 minutes. Cool on a rack at least 15 minutes. Serve warm or at room temperature.

SKILLET POTATO PIE WITH EGGS AND CHEESE

Steps:

• Preheat oven to 350º F.
• In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside.
• Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through.
• In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top.
• Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.

POTATO & EGG PIE

Steps:

• Dice about 6 potatoes. Microwave for about 8 minutes.
• Beat 6 eggs until runny. Put diced potatoes into rectangular casserole dish, pour eggs over the top.
• Season with salt and pepper and desired spices. Sprinkle over the top basil, cheese and spinich.
• Place dish into oven at 170c or Gas Mark 5. Leave in over for 30 minutes. When cooked sprinkle more cheese and microwave for 6 minutes.
• Serve with carrots and broccoli.