Glaze frozen pie crust with egg yolk, prick numerous
Preheat oven to 375 degrees.
In a medium mixing bowl, beat eggs with a whisk. Add in the milk and salt, mixing well.
In the bottom of the frozen pie crust, sprinkle cheese.
Pour the egg mixture over the cheese. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. (I usually cook mine at least 45 minutes.).
bake frozen pie crust as directed, let cool slightly.
pre-heat oven to 425.
mix cheeses together in large bowl, add chopped jalapeno's.
put mixture into baked pie crust.
beat eggs together until well blended.
slowly pour eggs over cheese.
bake until golden brown 15-20 minutes.
let set slightly before cutting into small slices.
Preheat oven to 350 degrees.
In a bowl, mix the cream cheese, stevia, allspice, and 1 Tbsp of the cherry pie filling (without cherries) together until well blended.
Spread the cream cheese mixture into the bottom of the frozen pie crust.
Top with cherry pie filling.
Bake for 1 hour or until crust is browned.
Cool completely. Store in refrigerator.
Pop out frozen pie crust from foil pan and place right side up on waxed paper to thaw, approximately 15 minutes. Set aside second pie crust.
Let one frozen pie crust thaw for about ten minutes, then prick bottom of crust with a fork.
Bake according to package instructions; cool.
In medium bowl, beat eggs slightly.
Add sugar, corn syrup, butter and vanilla; stir until well blended.
Stir in pecans. Pour into frozen pie crust.
Bake on a preheated baking sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
Makes 8 servings.
Cut ends off lemon; slice into 3-4 sections and place in blender.
Pulverize.
Then add sugar and eggs.
Blend well.
Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.
Brown ground beef; drain.
Add taco mix and picante sauce. Simmer 5 to 10 minutes.
Remove from heat.
Stir in beaten egg. Sprinkle frozen pie crust with 1/2 cup of cheese.
Top with chilies, then add beef mixture over chilies.
Top with remaining cheese.
Bake in oven at 350\u00b0 on cookie sheet for 20 to 25 minutes.
Serve with lettuce and sour cream.
Mix all ingredients together and pour into frozen pie crust. Bake at 350\u00b0 for 1 hour.
Preheat oven and cookie sheet to 350\u00b0.
In large bowl stir first 5 ingredients until well blended.
Stir in pecans.
Pour onto frozen pie crust.
Bake on cookie sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Brush frozen crust with egg yolk and prick thoroughly with a fork.
Prebake according to package instructions.
Saute the onion and garlic in olive oil until soft.
Mix the eggs, half and half, salt, pepper, and nutmeg.
Spread the onion, broccoli, and cheese on the bottom of the pie crust.
Pour in the egg mixture.
Bake at 375 for 25-30 minutes, or until set and browned.
Bake the frozen crust for 8 minutes at 400
Put pie crust into a quiche pan and crimp edges.
Prick bottom with fork.
Bake 5 minutes to set crust.
In a skillet, saute onion until brown.
Sprinkle cheese over bottom of pie crust, then add onion.
Place broccoli and zucchini on top of that.
In a medium bowl, combine milk, eggs, salt, nutmeg, red pepper and black pepper.
Stir until smooth.
rolling boil.
Dust frozen pie crust with flour and cut into
ver the bottom of the pie crust.
In a bowl, toss
owl and pour into the pie crust.
Whisk eggs and half
Defrost pie crust for 20 minutes.
Prick bottom and sides with fork.
Arrange 2 slices of Swiss cheese on bottom and sides of pie crust.
Put in 350\u00b0 oven 10 to 15 minutes, or until cheese melts. Put pie crust on baking sheet while cooking.
Preheat oven to 350\u00b0F.
Place pie crust in pie pan; prick evenly with a fork and bake for 7 minutes.
Remove from oven; place broccoli and crab evenly over the bottom of the pie shell.
Cover with cheese.
Beat eggs; add cream and seasonings and mix well.
Pour slowly over cheese so that the mixture spreads evenly.
Bake 35 to 45 minutes or until golden brown.
Cut into wedges to serve.
Preheat Oven to 375.
Set pie crust out to thaw.
Dice onions, red pepper and sausage and saute until onions are soft in olive oil. Season to taste with salt and pepper.
Wisk together eggs and heavy whipping cream.
Place sausage, onion and peppers in pie crust.
Spread cheese over sausage, onion and peppers.
Pour egg mixture over everything.
Sprinkle Cayenne pepper over quiche to taste.
Bake in 375 degree oven for 30-45 minutes until lightly browned on the top without burning the crust.