Country Quiche Lorraine

 - by Wholly Wholesome

4 large eggs
1 ¼ cup of light cream
3 strips of bacon
¾ cup of shredded cheese (Sharp, White Cheddar or Swiss)
½ small onion
3 pieces of lean deli ham
1/8 tsp of nutmeg
1/8 tsp of paprika
1/8 tsp of pepper

1. Preheat oven to 400°F.
2. Thaw shell for 10 minutes.
3. Prick bottom and sides of shell with a fork.
4. Bake shell for 10 minutes.
5. Let cool for approximately 10 minutes.
6. Reduce oven temperature to 350°F.
7. Tear up ham into small pieces, set aside.
8. Cook bacon well and crumble, set aside.
9. Sauté onions, set aside
10. Fill bottom of pie shell with ½ cup of shredded cheese.
11. Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.
12. In saucepan, scald cream.
13. In a separate bowl, lightly beat eggs then add to cream.
14. Remove eggs and cream from heat and stir until combined.
15. Add nutmeg, paprika and pepper.
16. Pour egg mixture into pie shell
17. Place quiche on cookie sheet to protect oven should quiche boil over.
18. Place in the oven on the center rack and back at 350°F for approximately 45 minutes or until center sets.
19. Remove from oven and cool on wire rack for 30 minutes.
20. Serve or refrigerate for up to 3 days.

Gluten-Free Chicken Pot Pie

 - by Wholly Wholesome

1 Wholly Wholesome 9″ Certified Gluten Free Pie Shell
2 cups cubed or pulled roast chicken (or can use turkey)
½ cup sliced carrots
½ cup peas
½ cup diced onion
1 tbsp vegetable oil
1 tbsp butter
1 tbsp gluten-free flour blend
1 tbsp cornstarch
1 tsp poultry seasoning (or V2 tsp each thyme & sage)
Salt & pepper to taste
½ cup chicken broth
¾ cup milk

For the mashed potato topping:
2 russet potatoes
¼ cup butter
¼ cup milk
salt & pepper to taste

Instructions:
1. Thaw pie shell for 10 minutes. Preheat oven to 400°F.
2. Remove protective sheet from pie shells before preparing.
3. Sauté onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly. Alternately you could use 1 ½ cups frozen mixed vegetables, microwaved a couple of minutes.
4. In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch. Whisk in milk, chicken broth and seasonings. Stir, cooking over medium heat until it comes to a boil and thickens.
5. In a bowl mix together chicken, vegetables and sauce.
6. Place pie shell on a baking sheet. Pour filling into the pie shell and top with an even layer of mashed potatoes (mashed potato recipe below). Cover edge with metal collar or strips of aluminum foil. Bake on the center rack in the preheated oven for approximately 40 minutes.
7. Serve or refrigerate for up to 3 days.

Mashed potato topping instructions:
1. Peel potatoes, cut into pieces and boil until tender.
2. Drain water, mash the potatoes and add the butter, milk and seasoning.

Cream Pie

 - by Wholly Wholesome

1 Wholly Wholesome Graham/Chocolate Pie Crust Or Traditional/Wheat/Spelt/Gluten Free pie shells
1 Recipe cream pie filling (your choice of flavor)
1 Recipe whipped cream

Cream Pie Filling:
2 cup milk
1/3 cup sugar
3 eggs
pinch of salt
¼ cornstarch
1/3 cup of sugar
2 tbsp butter
1 tsp vanilla extract

1. Place the milk and 1/3 cup of sugar in a saucepan, prepare the rest of the ingredients before turning to medium-high heat.
2. Beat eggs with salt.
3. In a large bowl, whisk together sugar and starch, then whisk in beaten egg. Beat until smooth.
4. Bring milk to a boil, turn down to medium.
5. Temper egg starch mixture by ladling about 1/3 of the hot milk into it while stirring to warm it.
6. Pour the tempered egg mixture back into the saucepan while stirring the milk. Stir constantly over medium heat until it’s thick and starts to boil.
7. Remove from heat and whisk in butter and vanilla, beat until smooth.
8. For Coconut Cream- Stir in ½ Cup shredded coconut, pour filling into pie crust. For Banana Cream- Slice 1 ½ – 2 bananas into the pie crust, pour filling on top. For Chocolate Cream- Whisk 2/3 Cup of semi-sweet chocolate chips into the hot filling. Stir until smooth and chocolaty, pour into pie crust.
9. Pour into Wholly Wholesome Pie Crust or prebaked Pie Shell. Cover your pie filling with plastic wrap directly on the surface of it to prevent the formation of a skin, and place the pie in the refrigerator.
10. When the pie is cool top it with whipped cream.

Whipped Cream:
1 Cup heavy cream (also called whipping cream)
¼ Cup powdered sugar
½ Tsp vanilla extract

Instructions: Make sure the cream is cold; if your kitchen is hot chill the bowl too. Whip the cream either by hand or on an electric mixer until soft peaks form. Add the powdered sugar and vanilla and whip until it is stiff but still smooth.

Remove the plastic wrap from the pie and top with whipped cream.

Apple Crumb Pie

 - by Wholly Wholesome

Filling
6 medium sized apples (I like Granny Smith)
1/2 Cup sugar
2 Tbs corn starch
1/2 Tsp cinnamon
1/4 Tsp nutmeg

Mix together dry ingredients in a large bowl. Peel, core, and slice apples, toss with the dry ingredients until evenly coated, and sugar mixture is moistened from apples. Pack apple mixture evenly into a Wholly Wholesome 9” pie shell. The apples will be piled high, but will cook down some in the oven. Finish with crumb topping.

Crumb Topping
1/3 C light brown sugar
1/3 C all purpose flour
1/3 C rolled oats
1 t cinnamon
1/8 t salt
1/4 t nutmeg
1/4 C unsalted butter

Combine dry ingredients in a bowl. You can cut in butter with a fork or a pastry blender, or simply rub it in with your hands. Mix until butter is worked into the dry ingredients, it should look lumpy but dry. Smooth the crumb mixture over the apples.

Place pie on a sheet pan and bake in a 375° oven for about an hour (maybe a little longer). You will know the pie is done when juices bubbling out of it look thick, or a paring knife is easily inserted in the center and the apples are tender. The pie will sink down as it cools.

Peach Cobbler Crisp

 - by Wholly Wholesome

Ingredients
2 lbs. Frozen Sliced Peaches or 6 Fresh Medium Peaches
1 Cup of Spelt Flour
1/2 Cup of Chopped Pecans
1/2 Cup of Butter or Non-Hydrogenated Margarine (1 stick)
1/2 Tsp of Sea Salt
1/4 Cup of Oat Flakes
1 Cup of Evaporated Cane Sugar
2 Tsp of Cinnamon

Directions

  1. Preheat oven to 375°F.
  2. If using frozen peaches, remove from freezer and let thaw for approximately 30 minutes.
  3. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.
  4. If using fresh peaches, peel, pit and slice.
  5. Place cold stick of butter into medium size bowl and slice into 1/4″ slices.

  6. In separate bowl, mix together sugar, flour, salt and cinnamon.
  7. Add sugar, flour, salt and cinnamon to butter and fork together until crumbly.
  8. Sprinkle 1/4 cup of the dry mixture on the bottom of the pie shell
  9. Add peaches to the pie shell
  10. Add pecans and oat flakes to the remaining dry mixture and combine.
  11. Pour dry mixture over peaches.
  12. Tent aluminum foil over pie, place in oven and bake for 45 minutes.
  13. Remove foil tent and bake for an additional 5 minutes or until peaches are tender and topping is golden brown.
  14. Serve warm or once cooled. Can be served for up to 3 days.

Option: To fill two pie shells, double the ingredients listed above.

Apple Crisp Pie

 - by Wholly Wholesome

Ingredients
5 Medium Empire Apples (Cortland, Macintosh or your choice)
2/3 Cup of Whole Wheat Flour
1/3 Cup of Chopped Walnuts
1/2 Cup of Butter or Non-Hydrogenated Margarine (1 stick)
1/2 Tsp of Sea Salt
1/4 Cup of Oat Flakes
3/4 Cup of Evaporated Cane Sugar
1 1/2 Tsp of Cinnamon

Directions

  1. Preheat oven to 350°F.
  2. Remove Wholly Wholesome Pie Shell from freezer and place on a cookie sheet.
  3. Peel, core and slice apples.
  4. Fill pie shell with apples.
  5. Sprinkle sea salt on top of apples.
  6. Place cold stick of butter into medium size bowl and slice into 1/4″ slices.
  7. In separate bowl, mix together sugar, flour and cinnamon.
  8. Add sugar, flour and cinnamon to butter and fork together until crumbly.
  9. Add walnuts and oat flakes to mixture and combine.
  10. Pour mixture over apples.
  11. Tent aluminum foil over pie, place in oven and bake for 40 minutes.
  12. Remove foil tent and bake for an additional 5 minutes or until golden brown.
  13. Serve warm or once cooled.

Can be served for up to 3 days.

Option: To fill two pie shells, double the ingredients listed above.

Quiche Lorraine

 - by Wholly Wholesome

Ingredients
1 Wholly Wholesome Organic Pie Shell
12oz Wegmans Uncured Bacon
1 Cup Diced Onion (1 medium onion)
1 ½ cups (6oz) Organic Swiss Cheese, grated
4 Wegmans Organic Eggs
1 Cup organic Half & Half
1/4 Teaspoon Salt
Black Pepper to taste

Directions

  1. Pre-heat oven to 375°
  2. Thaw pie crust and keep in the refrigerator.
  3. Cook bacon according to package directions. Let cool, and cut into small pieces.
  4. Heat a frying pan with a tablespoon of vegetable oil.
  5. Cook diced onion on med-hi
    heat until translucent (about 3 minutes). Set aside to cool.
  6. In a medium bowl, whisk together the eggs, salt, and half & half.
  7. In the pie shell spread out the bacon, onions and grated cheese. Sprinkle with pepper.
  8. Place pie shell on baking sheet and pour egg mixture over the other ingredients.
  9. Bake until filling is set, about 45 minutes.

Pumpkin Cheesecake

 - by Wholly Wholesome

Ingredients
8 oz. cream cheese softened
2 cups pumpkin puree
14 oz. sweetened condensed milk
3 eggs
1 tsp. pumpkin pie spice
1 9″ Wholly Wholesome Organic Pie Shell

Directions

  1. 1-Preheat oven to 350 degrees.
  2. Mix cream cheese and condensed milk together until smooth.
  3. Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
  4. Pour batter into pie shell.
  5. Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean.
  6. Serve warm.

Enjoy!

Vegetable Feta Quiche

 - by Wholly Wholesome

Ingredients
1 Wholly Wholesome Organic Pie Shell
1 Cup Diced Onion (1 medium onion)
5oz Package of Wegmans Organic Baby Spinach
1 Red Bell Pepper, diced
1 1/4 Cup (6oz) of Organic Feta Cheese, crumbled
4 Wegmans Organic Eggs
1 Cup Organic Half & Half
1/4 Teaspoon Salt
Black Pepper to taste

Directions

  1. Pre-heat oven to 375°
  2. Thaw pie crust and keep in the refrigerator.
  3. Heat a frying pan with a tablespoon of vegetable oil.
  4. Cook diced onion on med-high heat 2 minutes, add diced red pepper, cook about 1 minute more until vegetable are soft. Remove from pan. Add spinach to the hot pan and cook until wilted. Set aside to cool.
  5. In a medium bowl, whisk together the eggs, salt, and half & half.
  6. In the pie shell spread out the vegetables and crumbled cheese. Sprinkle with pepper.
  7. Place pie shell on baking sheet and pour egg mixture over the other ingredients.
  8. Bake until filling is set, about 45 minutes.

Aunt Bonnie’s Low Glycemic Pecan Pie

 - by Wholly Wholesome

Ingredients
2 cups broken Pecans
30-60 Pecan Halves for the top (pick out the ones that look best an make sure you have a variety of sizes)
1 unbaked Wholly Wholesome Spelt or Gluten Free Pie Shell
1/2 cup Organic Coconut Palm Sugar (we like Sweet Tree brand)
1 cup Organic Coconut Palm Nectar Amber (we like Sweet Tree brand)
4 Tablespoons Unsalted Butter
3 eggs, lightly beaten
1 teaspoon sea salt
1 teaspoon Vanilla

Directions

  1. Preheat oven to 350 degrees F (no convection)
  2. Melt butter into mixture
  3. Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling)
  4. Once mixture is fully cooled add eggs, salt and vanilla
  5. Pour broken pecans into pie shell
  6. Pour egg mixture over pecans
  7. Place Pecan Halves on top (for a more dramatic look, place in a concentric circle pattern, starting with largest pecans on outer ring an use smaller pieces as you move to the center).
  8. Place on foil covered baking sheet
  9. Bake at 350 degrees for 50 minutes

For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar.