Tag Archives: pie crust

Red & Yellow Tomato Tart

This easy to make tomato tart recipe is perfect for summer/fall meals because the tomatoes are in season. My mom stopped at the local farmer’s market and picket up these massive, juicy, colorful tomatoes.  During the winter, yellow and orange tomatoes are hard to come by, so I just use all red mixing Roma tomatoes with beefsteak tomatoes or mix in fresh mozzarella cheese.


2-3 tomatoes in varying colors
2 Tbs pesto
2 Tbs honey mustard
1 pie crust (homemade or frozen)
Parmesan cheeseimage

Preheat the oven to 375 degrees Farenheit.  Spray your pie pan if you are using a homemade pie crust.  Bake the pie crust as directed on package.  If you are going all out and making your own crust, add in a little basil to the mix.Bake the pie crust as directed on package.  If you are going all out and making your own crust, add in a little basil to the mix.

My mom decided to make homemade pesto from our flourishing basil plant purchased this summer from Home Depot. Definitely worth the $2.50.  You can go ahead and use store-bought pesto for a time saver.  At the bottom of your crust, evenly spread a helping of pesto topped with the honey mustard. 

You can slice your tomatoes to any desired thickness.  I usually cut them thinner than shown in this pie, and they have more of a cooked squishy texture.  The thicker cut tomatoes hold better when you slice the pie, but may need a little longer cook time.  Layer your tomatoes, alternating colors, overlapping each other.  Sprinkle with parmesan cheese and freshly ground black pepper. Cook for 10 minutes or until the tomatoes have softened to a desired texture and the cheese has thoroughly melted.image

It may sound like a strange combination, pesto and honey mustard, but this easy-to-make pie is mouth-watering.  It’s hard to eat just one slice.  The tomatoes mix with the honey mustard-pesto bottom layer bringing out the sweetness of the basil in the pesto but also ending in an overall green clove and pepper aftertaste on your tongue.  The crust soaks up the pesto leaving a soft, delightful carb to the pie.  It is definitely a perfectly light summer meal when paired with a side of vegetables and a club soda spritzer.image

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Filed under Food, Lunch/Dinner

Spinach & Mushroom Quiche

My mom found this recipe on Food Network’s website, and I have to say, who doesn’t love a good Paula Deen dish?  They’re always loaded with lots of butter, heavy cream, and Southern love.

For this easy Quiche, buy:

  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 package of button mushrooms, sliced and sautéed
  • 1 1/2 cups shredded Swiss cheese
  • Optional mozzarella or white cheddar cheese for filling or topping
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat your oven to 375 degrees Farenheit.

In a food processor or blender (or whisk by hand), fuse together the eggs, heavy cream, salt, pepper. In the pie crust (which may already be in a metal baking container or place in a 9-inch glass pie plate) layer your other ingredients: spinach, mushrooms, cheese. Pour on the egg mixture.  Bake for 35 to 45 minutes or until the egg mixture becomes a solid and there is no sign of liquid left in the pie.  Serve in wedges.  Top with freshly ground pepper and cheese if desired

This dish is really versatile and can be great for breakfast, lunch, brunch, dinner or linner.  The real recipe calls for bacon instead of mushrooms, which would add a lot more flavor.  I choose to add flavor with spices and by swapping in a stronger heartier cheese to mix with the swiss, which can sometimes be too pungent and leave a bad taste in your mouth for hours after.  Shake it up and add tomatoes, broccoli, or any other additive.  I absolutely love when pie crusts flake off and crumble like the Dominick’s brand we bought (Surprising, I know. The off brand was actually good.).  That is the perfect density for a crust, and usually still holds together at the bottom.  If you aren’t a pie lover, this will give you that same pie feeling without all the sweetness.



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Filed under Breakfast, Food, Lunch/Dinner