Thank you, to everyone, for sharing your wonderful pie recipes this week. You had our mouths watering and left us craving pie for breakfast, snack, and well dinner. Speaking of dinner, when we tossed out the pie recipe challenge the team and I at Maika had our eyes on all the sweet pies out there. And go figure the pie that caught our attention was an all around pie; brunch, dinner or lunch; A Gorgonzola and Onion Quiche.
Thank you to MAIKA community member Gill for sharing the delightful recipe and inspiring us to riff off the wonderful dish based on what was at the farmers market today; Squash and Onion Quiche. As for the rest of the weekend, I will be happily making all of the pies you all shared.
Gorganzola and Onion Quiche...
1 Cup Caramalezied Onions
1/2 Cup Bacon Diced and Browned
2 Cups Apples cooked in 1 Tsp Balsamic Vinegar
1 c. gorganzola
2 c. 1/2 and 1/2
Salt & Pepper
Saute the onions, apple, and bacon until browned. Mix remaining ingredients. Then stir together. Bake at 350 for 1 hour or until crust is brown on bottom and the eggs are set but a bit soft.
Summer Squash and Onion Quiche...
1 Cup Oat Flour
1/2 Cup Almond Flour
1/4 Cup Corn Flour
1 Tsp Sea Salt
1 Tlb Maple Syrup
1/2 Cup Unrefined Coconut Oil Cold
3-6 Tlb Ice Cold Water
1 Cup Carmalized Scallions
1.5 Cups Sliced Summer Squash
1/2 Cup Sharp Hard Cheese
1 Tsp Salt
2 Tlb Fresh Chopped Basil
Saute the onions and squash with a pinch of salt and cooking oil until soft. Mix the eggs, cheese, and basil in a bowl. Once the squash and onions are cooled add to egg mixture and whisk for 30 seconds.
Add mixture to crust and bake for 35-40 minutes. Enjoy!!
Enjoy at home or . . .
at friends with our traveling pie tote.