Type what you have

Ingredients

• ✓ pie crust
• chicken breast
• mixed vegetable
• cream of chicken soup
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, mixed vegetables, condensed soup, and milk in a bowl.
3. 3 Pour the mixture into the bottom pie crust.
4. 4 Cover with second crust. Seal the edges and poke holes in top crust.
5. 5 Bake in the preheated oven until crust is golden brown, about 30 minutes.

By Tressie Grant

Ingredients

• ✓ pie crust
• thousand island salad dressing
• egg
• milk
• corned beef
• swiss cheese
• red cabbage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
3. 3 Whisk egg and milk together to make an egg wash. Brush over the borders.
4. 4 Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
5. 5 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
6. 6 Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

By lutzflcat

Ingredients

• ✓ pie crust
• turkey
• cream of chicken soup
• water
• turkey gravy mix
• mixed vegetable
• potato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Press pie crust into the bottom of a 9x13-inch baking dish, then layer turkey meat over crust; spoon cream of chicken soup over turkey.
3. 3 Bring 1 cup of water to a boil in a saucepan over medium heat and stir in mixed vegetables; cook until vegetables are tender, about 5 minutes. Whisk dry gravy mix with remaining 1 cup of water, then stir gravy mixture into mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour vegetables and gravy over cream of chicken soup layer in the pan. Spread mashed potatoes over the top of pie.
4. 4 Bake in the preheated oven until filling is bubbling, about 45 minutes.

By PABBYDOG

Ingredients

• ✓ pie crust
• mozzarella cheese
• tomato
• basil leaves
• garlic
• mayonnaise
• parmesan cheese
• white pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press pie crust into a 9-inch round pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with aluminum foil.
3. 3 Bake in the preheated oven until light brown, 10 to 12 minutes. Sprinkle ½ cup mozzarella cheese over bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. 4 Drain tomato wedges in a colander or on paper towels; arrange over mozzarella cheese. Sprinkle with chopped basil and garlic.
5. 5 Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and white pepper in a bowl; spread over tomatoes but do not spread onto crust.
6. 6 Bake in the preheated oven until golden and bubbly, 35 to 40 minutes. Garnish with whole basil leaves and serve warm.

By UglyOldHag

Ingredients

• ✓ pie crust
• salmon
• cream cheese
• dill
• egg
• milk
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
2. 2 Bake in the preheated oven until lightly golden, 10 to 12 minutes.
3. 3 Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
4. 4 Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
5. 5 Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

By Jaded

Ingredients

• ✓ pie crust
• bacon
• vegetable oil
• all-purpose flour
• milk
• oyster
• worcestershire sauce
• cajun seasoning

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
2. 2 Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
3. 3 Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
4. 4 Bake in preheated oven for 30 minutes, until crust is golden.

By KTEEKIMO

Ingredients

• ✓ pie crust
• olive oil
• garlic
• artichoke heart
• bread crumb
• parmesan cheese
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until garlic starts to brown. Add artichoke hearts and cook, stirring occasionally, for 10 minutes. Stir in bread crumbs and 1/4 cup Parmesan cheese; cook and stir until heated through. Transfer 1/2 of the artichoke mixture to pie crust.
3. 3 Pour beaten eggs over artichoke mixture in crust and sprinkle with remaining 1/4 cup Parmesan cheese. Spoon remaining artichoke mixture on top and sprinkle with mozzarella cheese.
4. 4 Bake in the preheated oven until crust begins to brown, about 45 minutes.

By Lisa Bianco

Ingredients

• ✓ pie crust
• broccoli
• egg
• milk
• kosher salt
• nutmeg
• black pepper
• ham
• gruyere cheese
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lightly flour the bottom of a 9-inch pie or quiche pan and fit crust into the pan, all the way up to the edge. Lightly prick the bottom and sides of the pastry, 1 1/2 inches apart.
3. 3 Cut parchment paper to fit the bottom of the pan, place parchment on the pastry, and put pie weights or dried beans on top of the parchment.
4. 4 Bake on the center rack of the preheated oven for 10 minutes. Place pan on a wire rack, remove the weights and the paper, and allow to cool completely, about 30 minutes.
5. 5 Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until softened, about 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
6. 6 Reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Break eggs into a large bowl and whisk until yolks and whites are combined. Add milk, salt, nutmeg, and pepper, whisking until well combined.
8. 8 Sprinkle broccoli, ham, Gruyere cheese, and chives evenly over the crust. Pour egg mixture over the filling.
9. 9 Set quiche on a baking sheet and place on the center rack of the oven. Bake until egg mixture is set, 45 to 50 minutes. Insert a knife in the center of the quiche to test for doneness; quiche is done when the knife comes out clean. Pace pan on a wire rack to cool for about 10 minutes. Serve warm.

By Bibi

Ingredients

• ✓ pie crust
• tomato
• bacon
• green onion
• basil
• oregano
• garlic powder
• red pepper
• cheddar cheese
• mayonnaise

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In alternating layers, fill pie crust with tomatoes, bacon, green onions, basil, oregano, garlic powder, and red pepper.
3. 3 Stir together cheese and mayonnaise in a small bowl.
4. 4 Spread over the top of pie. Cover loosely with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking for 30 more minutes.
6. 6 Serve pie warm or cold.

By Donnak

Ingredients

• ✓ pie crust
• beef sirloin
• pork roast
• chicken breast
• onion
• celery
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir beef, pork, and chicken in a Dutch oven over medium-low heat until meat begins to brown. Mix in onions and celery; season with salt and pepper. Continue cooking, stirring occasionally, for 5 more minutes.
3. 3 Arrange 2 pie crusts in a single layer in the bottom of a large roasting pan. Spread 1/2 of the meat mixture over crusts. Arrange 2 more pie crusts on top, then spread with remaining meat mixture. Cover with remaining 2 pie crusts, pressing and stretching them to the sides of the pan. Poke 8 small holes on top to allow steam to escape.
4. 4 Bake in the preheated oven until top is golden brown and pie is hot and bubbly, about 1 hour.

By Paulette Shank Norman

Ingredients

• ✓ pie crust
• rotisserie chicken
• butter
• onion
• all-purpose flour
• salt
• black pepper
• chicken broth
• milk
• mixed vegetable

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a 9-inch pie plate. Set aside second crust.
2. 2 Remove skin from rotisserie chicken and shred meat.
3. 3 Melt butter in a large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, salt, and pepper; stir until a paste is formed, 2 to 3 minutes. Add broth and milk, stirring until thickened, about 5 minutes.
4. 4 Add chicken and vegetables, stirring until combined. Pour mixture into the prepared pie plate. Place second crust on top, sealing edges and making several slashes on top. Wrap edges with foil to prevent them from browning too fast.
5. 5 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By Lynnette

Ingredients

• ✓ pie crust
• bacon
• onion
• spinach
• zucchini
• milk
• egg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie pastry into an 8-inch pie dish.
2. 2 Heat a skillet over medium heat; cook and stir bacon for 3 minutes. Add onion, spinach, and courgette to bacon; cook and stir until onion and courgette are tender, spinach is wilted, and bacon is fully cooked, 5 to 10 minutes. Transfer bacon-courgette mixture to the pie pastry.
3. 3 Beat milk, eggs, salt, and pepper together in a bowl; pour into pastry crust. Top egg mixture with mozzarella cheese.
4. 4 Bake in the preheated oven until cheese is browned and quiche bounces back when touched, about 35 minutes.

By Ursula

Ingredients

• ✓ pie crust
• pesto
• goat cheese
• egg
• half-and-half
• flour
• sun-dried tomato
• oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2. 2 In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
3. 3 Bake in preheated oven for 30 minutes, or until done.

By Il Max

Ingredients

• ✓ pie crust
• vegetable oil
• mahi mahi
• thyme
• salt
• black pepper
• cream of potato soup
• milk
• mixed vegetables
• potato

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Heat the vegetable oil in a large skillet over medium heat.
3. 3 Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.
4. 4 Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
5. 5 Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.
6. 6 Gently fold the mahi mahi pieces into the soup mixture.
7. 7 Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
8. 8 Pour the soup mixture with the mahi mahi into the pie crust.
9. 9 Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
10. 10 Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.

By PERFECTNESS

Ingredients

• ✓ pie crust
• sirloin steak
• salt
• black pepper
• beef broth
• carrot
• potato
• green pea
• cornstarch
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Brown pieces of meat on all sides in a saucepan over medium heat. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; 2 to 3 hours.
3. 3 Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
4. 4 Meanwhile, in another 2-quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; 15 to 20 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 When carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine peas with carrots, potatoes, and beef.
7. 7 Dissolve cornstarch with 1/3 cup water. Pour into the saucepan with beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
8. 8 Line a 9-inch pie plate with one of the pie crusts following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust.
9. 9 Bake in the preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

By Stephanie

Ingredients

• ✓ pie crust
• butter
• sweet onion
• red wine
• white sugar
• heavy cream
• mozzarella cheese
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat butter in a skillet over medium heat and stir in onion. Pour in red wine to cover the bottom of the pan and sprinkle with sugar. Cook and stir until onions are tender and translucent, 10 to 15 minutes.
3. 3 Combine heavy cream, mozzarella cheese, cayenne pepper, salt, and black pepper in a bowl. Stir into onion mixture.
4. 4 Cut pie crusts into 3-inch circles using a cookie cutter. Place circles into the bottom of 12 muffin cups in a muffin tin.
5. 5 Spoon onion mixture evenly on top of the tart crusts.
6. 6 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 10 minutes before popping tartlets out of the muffin tin.

By Jaimie

Ingredients

• ✓ pie crust
• mixed vegetable
• cooking spray
• cream of chicken soup
• mayonnaise
• milk
• celery salt
• garlic powder
• black pepper
• thyme
• rotisserie chicken

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
3. 3 Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
4. 4 Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

By Ashley Harris Hardin

Ingredients

• ✓ pie crust
• butter
• onion
• green bell pepper
• celery
• salt
• cayenne pepper
• white pepper
• tomato
• crawfish tail
• all-purpose flour
• water

Instructions

1. 1 Place the pie crust into a deep-dish pie plate.
2. 2 Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
3. 3 Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
4. 4 While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

By Randy Brown

Ingredients

• ✓ pie crust
• vegetable oil
• broccoli
• egg
• milk
• mustard
• oregano
• salt
• black pepper
• thyme
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
3. 3 Bake crust in the preheated oven for 8 minutes.
4. 4 Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
5. 5 Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

By Gail Powers-Moore

Ingredients

• ✓ pie crust
• heirloom tomato
• roma tomato
• bacon
• leek
• cheddar cheese
• fontina cheese
• mayonnaise
• basil
• egg
• mustard
• salt
• black pepper

Instructions

1. 1 Place a baking sheet on the lowest rack of the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Press pastry into a 9-inch deep-dish pie plate. Cover with two layers of aluminum foil, then add pie weights or dried beans.
3. 3 Slice heirloom and Roma tomatoes into 1/2-inch-thick rounds. Remove seeds with your fingers and discard. Transfer six heirloom slices to a paper towel-lined plate; cover with more paper towels and set aside for decorating the pie. Arrange remaining heirloom slices and all Roma slices on a wire rack.
4. 4 Place pie crust onto the baking sheet in the preheated oven. Place the wire rack with tomatoes onto a higher rack. Reduce the oven temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
5. 5 Leaving tomatoes in the oven, remove pie crust and carefully lift out the foil and weights. Cover the edges with foil to prevent them from burning. Poke bottom of crust several times with a fork to keep it from puffing up. Return pie crust to the baking sheet and bake until light golden brown on the bottom, about 8 more minutes. Remove from the oven and let cool.
6. 6 Continue baking tomatoes until wilted, 15 to 20 more minutes (for a total of 40 minutes). Remove from the oven and let cool for about 15 minutes; keep the oven on.
7. 7 While the tomatoes are cooling, cook bacon in a large skillet over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add leek; cook until bacon is crisp and leek is soft and brown, about 5 minutes. Transfer mixture to a paper towel-lined plate and let cool, about 5 minutes.
8. 8 Combine Cheddar, Fontina, mayonnaise, basil, egg, Dijon, salt, and pepper in a bowl. Add bacon-leek mixture and mix until well combined.
9. 9 Spread 1/3 of the cheese mixture into pie crust, then arrange 1/2 of the roasted tomatoes over top, alternating heirlooms and Romas; repeat layers once more. Spread remaining cheese mixture over top, then gently press in reserved fresh heirloom slices in a decorative pattern. Cover the edges with foil, leaving tomatoes uncovered.
10. 10 Bake until browned and bubbly on top, about 40 minutes. Let cool completely before serving, about 1 hour.

By Buckwheat Queen

Ingredients

• ✓ pie crust
• broccoli floret
• butter
• onion
• garlic
• ham
• cheddar cheese
• milk
• egg
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli into a glass bowl. Cover the bowl with plastic wrap. Cook in the microwave in 1-minute intervals until evenly heated through, about 5 minutes; drain and set aside.
3. 3 Melt butter in a large saucepan over medium heat. Sauté onion and garlic in melted butter until onion is slightly translucent, about 5 minutes. Stir ham and broccoli into onion mixture, then transfer to pie crust.
4. 4 Beat together cheese, milk, eggs, and black pepper in a medium bowl; pour over ham mixture in crust. Sprinkle with paprika.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes.

By JenCanCook

Ingredients

• ✓ pie crust
• bacon
• leek
• onion
• salt
• black pepper
• cayenne pepper
• egg
• egg yolk
• heavy cream
• milk
• thyme
• gruyere cheese

Instructions

1. 1 Roll pie dough to fit a (9-inch) deep-dish pie plate. Press into the pie plate and chill in the refrigerator for at least 20 minutes before baking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Line chilled pie crust with foil and fill halfway with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove the foil and weights and continue to bake until golden brown, about 5 minutes.
4. 4 While the pie crust is baking, cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from the pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, pepper, and cayenne pepper; cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
5. 5 Remove the pie crust from the oven. Reduce the oven temperature to 325 degrees F (165 degrees C).
6. 6 Whisk eggs and egg yolks together with cream and milk in a large bowl. Add thyme and stir to combine.
7. 7 Sprinkle 2/3 of the leek mixture over the bottom of the baked crust. Top with 1/3 of the cooked bacon and 2/3 of the Gruyère. Carefully ladle in egg mixture, then sprinkle with remaining leek mixture, bacon, and Gruyère.
8. 8 Bake in the preheated oven until browned, set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ pie crust
• tomato
• kosher salt
• mayonnaise
• cream cheese
• cheddar cheese
• egg
• flour
• garlic
• cayenne pepper
• black pepper
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
2. 2 Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
3. 3 Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
4. 4 Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 ¼ cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
5. 5 Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
6. 6 Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving. Recipe developed by Jasmine Smith

By Corey Williams

Ingredients

• ✓ pie crust
• butter
• onion
• ham
• egg
• milk
• garlic powder
• salt
• black pepper
• corned beef hash
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add onion and ham; cook and stir until onion is soft and ham begins to brown, 8 to 10 minutes. Set aside to cool.
3. 3 Whisk eggs, milk, garlic powder, salt, and black pepper together in a large bowl.
4. 4 Spread corned beef hash into pie crust, pressing firmly with the back of a spoon. Spread onion and ham mixture over top. Add egg mixture until filled; avoid overfilling. Top with Cheddar cheese. Place quiche on a baking sheet.
5. 5 Bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Let stand before slicing, 10 minutes. Serve warm.

By nygeo

Ingredients

• ✓ pie crust
• corn
• pea
• carrot
• turkey
• gravy
• green bean
• bacon bit
• parsley
• sage
• thyme
• black pepper
• egg
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
2. 2 Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
3. 3 Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
4. 4 Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
5. 5 Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.

By Scott

Ingredients

• ✓ pie crust
• butter
• green onion
• garlic
• turkey bacon
• spinach
• shiitake mushroom
• broccoli floret
• cheddar cheese
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Fit pie crust into a 9-inch pie dish.
3. 3 Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in green onion mixture until fragrant.
4. 4 Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
5. 5 Spoon vegetable mixture into pie crust.
6. 6 Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into filling to combine.
7. 7 Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into it comes out clean, about 10 more minutes.
8. 8 Allow quiche to cool for 5 minutes before serving.

By EATMORCHIKIN

Ingredients

• ✓ pie crust
• potato
• carrot
• butter
• onion
• all-purpose flour
• thyme
• chicken broth
• milk
• chicken
• pea
• corn

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 10 minutes. Drain; set aside.
3. 3 Meanwhile, melt butter in a skillet over medium heat. Add onion; cook until soft, about 5 minutes. Slowly whisk in flour and thyme until combined. Slowly whisk in broth and milk until combined; bring to a boil and cook, whisking continuously until thickened, about 2 minutes. Add chicken, peas, corn, and potato-carrot mixture; set aside.
4. 4 Place 2 pie crusts in the bottom of two 9-inch pie plates; divide chicken mixture between crusts. Cover with remaining pie crusts. Cut ventilation slits into top crusts; seal by pressing a fork around edges. (Freeze pot pie(s), if desired.)
5. 5 Bake in the preheated oven until filling is bubbly and crust is golden, 35 to 40 minutes. Let stand before serving, 15 minutes.

By kshanto26

Ingredients

• ✓ pie crust
• evaporated milk
• cheddar cheese
• egg
• onion
• salt
• black pepper
• garlic powder
• parsley
• sage
• salmon
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine evaporated milk, cubed Cheddar, eggs, onion, salt, pepper, garlic powder, parsley, and sage in a blender; blend until smooth.
3. 3 Spread salmon over the pie crust and sprinkle with 1/2 of the shredded Cheddar. Pour in egg mixture, then top with remaining shredded Cheddar.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By Stef

Ingredients

• ✓ pie crust
• chicken breast
• garlic powder
• salt
• pepper
• potato
• vegetable oil
• onion
• celery
• mixed vegetable
• all-purpose flour
• chicken broth

Instructions

1. 1 Place chicken breasts into a pot. Fill with just enough water to cover, then add garlic powder, salt, and pepper. Bring to a boil, then remove from the heat, cover, and let cool in the pot.
2. 2 Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until almost fork-tender, about 15 minutes. Drain and set aside.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a large heavy skillet over medium heat; add onion and celery and sauté for 5 to 8 minutes. Add frozen vegetables and cook for 5 minutes. Stir in flour and cook for about 30 seconds. Add chicken broth and bring to a boil. Cook until broth has thickened, then add potatoes.
5. 5 Remove cooled chicken from the pot. Discard bones and cut meat into bite-sized pieces. Add meat to vegetable mixture and season with salt and pepper.
6. 6 Press one pie pastry into a pie pan. Pour in chicken and vegetable mixture, then cover with remaining pie pastry. Crimp pie pastry edges together so no juices spill in the oven.
7. 7 Bake in the preheated oven until pie shell is cooked and golden brown, about 45 minutes.

By chefbuzz

Ingredients

• ✓ pie crust
• apple
• pear
• brown sugar
• vanilla extract
• cornstarch
• cinnamon
• nutmeg
• clove
• salt
• egg
• water
• granulated sugar
• dark chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
3. 3 Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
4. 4 Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
5. 5 Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
6. 6 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

By Chef V