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PIE RECIPIES

Bacon Cheddar Arugula Quiche

Embark on a culinary journey with our Bacon, Cheddar, and Arugula Quiche, a tantalizing twist on the traditional favourite. Delight your taste buds with the harmonious blend of smoky bacon, sharp cheddar, and peppery arugula, all encased in a buttery, flaky crust. Let the Bacon, Cheddar, and Arugula Quiche be the centerpiece of your gatherings, a dish that celebrates the savory allure of bacon, the creamy decadence of cheddar, and the refreshing brightness of arugula. It’s not just a quiche; it’s a celebration of flavour, a gastronomic journey that will leave your senses captivated and your guests yearning for more.

Makes 6 servings

INGREDIENTS

1 Pie Junkie crumb crust baked and cooled
Caramelize onions – 1/2 cup
Chopped Bacon – 1/2 cup
Cheddar cheese – 1 cup
Arugula – 15g
Egg Mixture – 1 1/3 cup

Egg Mixture
Cream – 250g
Whole egg Large – 3pcs
Black Pepper – 1tsp

Caramelize Onions
Yellow Onion – 1 Medium Size
Canola Oil – 25g
Balsamic Vinegar – 25g
Salt & Pepper to taste

METHOD

Step 1

Prepare Pie Junkie’s frozen pastry shell on baking sheet and place a piece of tin foil in the bottom to cover and fill with pie weights. Place on middle rack of 350°F convection oven and bake for 10 minutes. Turn your baking sheet and bake for another 8 – 10 minutes or until golden brown on the bottom. 

Set aside and let cool. 

Step 2

Put oven rack in middle position and preheat oven to 350°F.

Step 3 for Filling

Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add yellow onion to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.

Step 4

Whisk cream, eggs, salt, and pepper in a large bowl to blend. Stir in the cheese and set aside.  Sprinkle the bacon over the crust and then the arugula/onion mixture.  Pour the egg mixture into the crust, over the bacon and arugula.

Step 5

Bake the quiche until the filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut them into wedges.

 

Pumpkin Ginger Cheesecake Pie

Active Time 20 min Total Time 8 hr

Indulge in the delectable essence of autumn with this sumptuous interpretation of a timeless classic. The inclusion of pumpkin not only imparts a luxurious richness to the pie but also transforms it into a visual masterpiece, adorned with enchanting swirls of vibrant orange. The addition of ginger introduces a nuanced and subtle snap, elevating the overall flavor profile to create a truly captivating culinary experience.

Makes 8 servings

INGREDIENTS

1 Pie Junkie crumb crust baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-ounces can)

METHOD

Step 1

Prepare Pie Junkie’s frozen pastry shell on baking sheet and place a piece of tin foil in the bottom to cover and fill with pie weights. Place on middle rack of 350°F convection oven and bake for 10 minutes. Turn your baking sheet and bake for another 8 – 10 minutes or until golden brown on the bottom. 

Set aside and let cool. 

Step 2

Put oven rack in middle position and preheat oven to 350°F.

Step 3

Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.

Step 4

Reserve 2/3 cup cream cheese mixture in a glass bowl. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.

Step 5

Pour pumpkin mixture into Pie Junkie’s crumb crust. Stir reserved cream cheese mixture (from glass bowl) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon.

Place pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.

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8 Spruce Center SW
Calgary, Alberta
Canada,T3C 3B3

Manufactured In A Facility That Also Processes: Milk, Egg, Wheat, Peanuts, Almond, Walnut, Pecan, Coconut