Place pie crust on a baking sheet. Pre-bake for 10 minutes at 350 degrees F. In a skillet, sauté tomatoes and onions for about 2 -3 minutes over medium heat. Step 2 - Into prebaked pie shell ...

Continue to run the mixer on low speed and slowly add your eggs one by one. Fill prebaked pie crust and chill for two hours. Once ready to serve, top with your favorite whipped topping and milk ...

6. Spread the cooked vegetable mixture evenly over the pre-baked pie crust. Pour the egg mixture over the vegetables. 7. Bake the quiche in the preheated oven for 30-35 minutes, or until the ...

Start sorrel soup by sauteing onions and garlic in olive oil until they're see-through. Toss in diced potatoes and broth, ...

1/2 recipe Lemon Cheese (recipe follows) 1 9-inch pre-baked pie crust 1 pint blueberries, preferably fresh (thawed and drained if frozen) 1 cup heavy cream, whipped Prepare Lemon Cheese.

To make it, start with a pre-baked pie crust. For the lemon filling, whisk together sugar, cornstarch, salt, lemon juice, and egg yolks, then cook until thickened. Pour the filling into the crust. For ...

Cherry pie is often considered an unassuming, everyday dessert. It lacks the trendiness of a cronut, the nostalgic appeal of ...