Mrs. Kitchen


Mrs. Kitchen
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Food & Drink > Recipes > Little Pie Plates

Little Pie Plates

Yesterday when I got done considering buying a skin stapler, I found some little glass pie plates that I decided to order. I will use them to make a bunch of little cherry pies for my friend Diane and keep them in the freezer waiting for one of her rare visits.


And quiches.

Here are some recipes that don't call for pie pastry but would be nice baked in these small pans.

Crustless Onion Quiche
1 cup saltine cracker crumbs
2 tbsp butter, melted
4 cups thinly sliced onions
2 tbsp butter
1 1/2 cups milk
4 eggs, slightly beaten
1/2 tsp salt
1/2 cup cheddar cheese, grated

Heat oven to 350 degrees. Toss cracker crumbs with 2 tablespoons melted butter and set aside. Saute the onions in 2 tablespoons butter over low heat for a long time until tender. Cool. In a separate bowl, add milk to eggs with salt and pepper, beating well. Add onions and pour into an ungreased 10 inch pie pan and sprinkle grated cheese over the top, followed by buttered cracker crumbs. Bake 25 minutes at 350 degrees until firm. Cool slightly before serving.

This recipe is from the pie filling company. I would make my own pie apples - slice them thin, sugar, cinnamon and nutmeg.

No Roll Apple Pie
1/2 cup butter
1 tablespoon sugar
1 cup flour
1 can (21 ounce) apple pie filling
1/2 cup chopped walnuts

In saucepan melt butter and sugar over low heat. Add flour and stir until mixture forms a ball. Press onto bottom and sides of a 9 inch pie pan, forming a slight edge. Spoon in apple pie filling and chopped nuts, then spoon topping over fruit. Bake at 350 degrees 50 to 60 minutes or until crust is golden. Cool, and if desired, top with whipped cream. Topping: Beat together: 1 egg, 1/2 cup sugar, 1/4 cup flour, 1/4 cup milk

Scotch Apple Pie

1 1/2 quarts diced apples (tart pie apples)
1/2 cup sugar
1 cup brown sugar
1/2 cup butter
1/2 cup chopped pecans

Butter a pie tin freely. Fill the tin with diced apples. This should make a heaping mound. Sprinkle the white sugar over the top. Rub the brown sugar and flour together with the butter. Pack this over the top, covering the apples completely. Sprinkle the nuts over this and press them slightly into the apples. Bake at 350 degrees until apples are tender. Allow to cool. Serve with a generous amount of whipped cream.

posted on Nov 16, 2014 6:04 PM ()


Wow! This looks easy enough for me to make--Onion Quiche. Just need the cheese...
comment by jjoohhnn on Nov 17, 2014 9:43 AM ()
I don't make quiche very often, but really enjoy it when I do, and it's so easy to make.
reply by kitchentales on Nov 17, 2014 6:32 PM ()
If you've made that onion quiche lately, pray tell how it turned out -- the cracker crust, that is. Would a regular crust be better? I am so mad at saltines for the last few years, since they changed the fat content or something and they just aren't crisp; in soup they are like melted paper. I stopped buying them. But maybe it was just the Sunshine brand or something.
comment by drmaus on Nov 16, 2014 6:37 PM ()
The crackers are only on the top, so it's more of a scalloped onion casserole au gratin. When I make crustless things, I butter the pan and coat it with flour, and in the case of custard pies it often allows pieces to be cut just like it was a pie. As a lady in Vermont told me with respect to custard pie done that way: 'so it seems less like plain custard for an invalid.'
reply by troutbend on Nov 16, 2014 6:49 PM ()

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