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Dijon Cheese Pie


easy alternative to quiche. great flavor.

Time: 45 minutes


  • generously spread the dijon mustard over inside of pie crust
  • pour in the bag of cheese
  • arrange the tomatoes on top of cheese in a circular pattern
  • sprinkle with the seasonings
  • bake at 350 for 35-45 minutes
  • the outside of the crust should be brown
  • let stand 10 minutes !
  • hint
  • slice through the tomatoes before baking in the number of slices you would like for the pie

dijon cheese pie image

Number Of Ingredients: 6


  1. pie crust
  2. dijon mustard
  3. mozzarella cheese
  4. tomatoes
  5. italian spices
  6. salt & fresh ground pepper


Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches.

Recipe From

Provided by Snackybits

Time 40m

Yield 4


  • Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
  • Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
  • Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Tarte aux Moutarde (French Tomato and Mustard Pie) image

Number Of Ingredients: 6


  • 1 recipe unsweetened pastry for a 9-inch single crust pie
  • ½ cup grainy brown mustard
  • 3 large ripe tomatoes, thinly sliced
  • 6 slices Swiss cheese, about 1/4-inch thick
  • 1 tablespoon olive oil, or as needed
  • 2 tablespoons herbes de Provence


This is a tomato pie with a little more zip than the traditional.

Recipe From

Provided by C.H.

Time 45m

Yield 6


  • Preheat oven to 400 degrees F (200 degrees C).
  • Press pie crust pastry into a 9-inch pie pan; sprinkle with 1/2 cup Parmesan cheese. Dip tomato slices in flour, coating both sides. Arrange a layer of coated tomato slices atop the Parmesan cheese. Top with half the onion, half the basil, half the salt, and half the black pepper. Repeat layering with 1/2 cup Parmesan cheese and remaining tomatoes, onion, basil, salt, and black pepper, ending with 1/2 cup Parmesan cheese.
  • Stir mustard and mayonnaise together in a bowl. Spread over Parmesan cheese layer.
  • Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Parmesan Tomato Pie image

Number Of Ingredients: 11


  • 1 recipe pastry for a 9-inch single pie crust
  • ½ cup grated Parmesan cheese
  • 2 large tomatoes, seeded and sliced
  • 3 tablespoons all-purpose flour
  • 1 sweet onion (such as Vidalia®), minced
  • ½ cup chopped fresh basil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup grated Parmesan cheese, divided
  • ½ cup Dijon mustard
  • ¼ cup mayonnaise


One of my co-workers gave me this recipe years ago, and now it's a staple. We just don't feel like it's summer until we've eaten some. We usually eat it for dinner, but it's equally good for breakfast or brunch.

Recipe From

Provided by 2hot2handle

Time 1h

Yield 1 pie, 6 serving(s)


  • Preheat oven to 375 degrees.
  • Saute zucchini, onions and garlic in olive oil until soft. Stir in parsley, herbes de provence, salt and pepper. Remove from heat.
  • Beat the eggs and then add the cheese to the beaten eggs. Pour into the veggie pot and combine.
  • Spread dijon mustard on bottom of pie crust. Add zucchini mixture to crust. Bake for 35-40 minutes.

Marge's Zucchini Pie image

Number Of Ingredients: 12


  • 4 cups zucchini, thinly sliced
  • 1 cup sweet onion, diced
  • 1 tablespoon olive oil
  • 1/2 cup flat leaf parsley, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon herbes de provence (or use oregano)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons Dijon mustard
  • 2 eggs
  • 8 ounces monterey jack cheese, shredded
  • 1 prepared pie crust


Being of Finnish heritage, I am always thrilled when I find a family recipe. This salmon and dill pie came tumbling out of one of my grandmother's books. It will be a winner at any of your social functions. -Judy Batson, Tampa, Florida

Recipe From

Provided by Taste of Home

Time 50m

Yield 6 servings.


  • Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Finnish Salmon and Dill Pie image

Number Of Ingredients: 12


  • 1 tablespoon butter
  • 1/3 cup finely chopped green onions
  • 3/4 cup flaked smoked salmon fillets
  • 1/4 cup snipped fresh dill
  • Dough for single-crust pie
  • 3 large eggs, room temperature
  • 1 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 1 cup shredded Swiss cheese


Recipe From

Provided by Molly Yeh

Time 1h25m

Yield 8 small pies


  • Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.
  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren't working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it's upside down so that when you fold it over on top of the filling, it's right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that's lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.
  • Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.
  • Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.
  • To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 percent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.

Ghost Hand Pies with Honey Dijon image

Number Of Ingredients: 14


  • 2 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds pie dough (homemade is best, but store-bought will work too), recipe follows
  • All-purpose flour, for dusting
  • 4 ounces sharp Cheddar, finely chopped (1/4-inch cubes or smaller) or shredded
  • 1 large egg, lightly beaten with a splash of water (for the egg wash)
  • 3/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cubed


A tender, flaky crust makes this egg- and zucchini-based pie a special treat. The cheese, herbs and seasonings add delectable flavor. -Zelda DeHoedt, Cedar Rapids, Iowa

Recipe From

Provided by Taste of Home

Time 40m

Yield 6 servings.


  • Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard., In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust., Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
    Freeze option: Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap pie; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Crescent Zucchini Pie image

Number Of Ingredients: 13


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 6 tablespoons butter, cubed
  • 2 large eggs, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded Colby-Monterey Jack cheese
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano


I've had this recipe for many years. I think it's originally from an ad for Grey Poupon mustard that was in a magazine. It makes a lovely brunch, lunch, or light supper and the dijon mustard adds a wonderfully savory flavor to the typical Quiche Lorraine.

Recipe From

Provided by Leslie in Texas

Time 55m

Yield 1 quiche, 6-8 serving(s)


  • Scatter ham and cheese evenly over the bottom of the pie shell.
  • In a bowl, combine the remaining ingredients.
  • Pour into pie shell and bake in a preheated 375 degree oven for 35-40 minutes, or until a knife inserted into the middle of the quiche comes out clean.

Quiche Lorraine With Dijon Mustard image

Number Of Ingredients: 7


  • 1 9" unbaked pie shell
  • 1/8 lb sliced ham, cut into thin strips
  • 1/4 lb swiss cheese, shredded
  • 3 eggs, lightly beaten
  • 1 cup half-and-half (light cream)
  • 3 tablespoons Dijon mustard
  • 1/4 cup finely minced onions or 1/4 cup green onion, thinly sliced, including some of the green

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