The smoky taste of bacon and swiss cheese makes this quiche perfect for dinner or breakfast. It also heats up well in the microwave, so grab a leftover slice for lunch. I adapted the recipe from an old Southern Living recipe I found. I added a few shortcuts to make it faster.
Sunday nights at our house never involve me actually cooking dinner. My rule is “If you can find it, you can eat it”. We do help the younger ones get their dinner – I’m not cruel! Last Sunday night we were making French Toast and I remembered the pie crusts I had bought to try Homemade Pop Tarts. I decided to put the Pop Tarts on hold and try frying little jam squares on the griddle. The result was delish!
Making this crust is as easy as pie 😉 Sorry, I couldn’t resist that. I made two cherry pies on Thanksgiving Day to take to my in-laws the next day. They were very yummy!
Here’s what you’ll need for one crust:
1 cup flour
1/2 cup (less) solid crisco or butter
1 tsp. salt
2Tbs. + 1 tsp. water
I always use butter in my crusts and I soften it a bit. Notice that you’ll use a bit less than 1/2 cup. I use about 1 Tbs. less. If you’re making a two crust pie, don’t forget to double the recipe.
The basic directions are to cut the butter into the flour and salt. Add the water and stir with a fork until it forms a ball. Roll it out and put it in the pie pan.
Here are some pictures to go with the instructions.
Use a pastry blender to cut the butter into the flour. The above picture looks like feta cheese crumbles to me, but it’s not.
It will form a ball like this after you add the water, just keep stirring with the fork.
Roll the crust out thin on a floured surface. I use the pie plate to measure if the crust is big enough, like this:
As you can see, I didn’t get the crust in there straight and was a little short on one side. No problem. I pinched off an extra piece and patched it in. Just like working with play dough!
If you’re making a single crust pie, at this point you would pinch around the edges and finish it off. Since I was making a two crust pie, that step came after I added the filling and the top crust.
The cherries were a gift from a friend. She has some awesome cherry trees in her backyard.
The filling was really hot and was making the pie crust soft. I should have cooled the filling first.
There it is before I baked it. Here it is after.
And with the left over crust scraps you can make these yummy cinnamon snacks. Roll out the scraps, spread with butter, sprinkle with cinnamon sugar, roll, cut and bake.
My husband thinks these are the reason to make a pie in the first place.
Comfort food at its best!
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)
Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.
Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.
Unfold the crust and spread it out over the casserole dish. I know a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express myself on pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.
Bake it uncovered at 350 degrees for about an hour. Enjoy!