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    You are in: Home / Cookbooks / pies, quiches, souffles
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    64 recipes in

    pies, quiches, souffles

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    A yummy filling of chicken, mushrooms, spinach, bacon and cheeses, layered between buttery-crisp sheets of phyllo. This recipe will make one 15 x 9 inch pan, which will serve 10-12 happy people, or two 8 x 8 inch pans, so you can bake one, and freeze the other (unbaked) to enjoy at a later date when time is short and good food is a must! All your meat and veg in one tasty packet. Developed for RSC #6.

    Recipe #116379

    Very popular finger food in Australia, expensive to buy, but so simple to make!

    Recipe #105651

    45 Reviews |  By WJKing

    This recipe was shared with me by my friend Marilyn, who is an amazing cook! ENJOY!

    Recipe #101619

    My sister never liked frozen pot pies but she loves this one.

    Recipe #96843

    This is one of my kids favorite meals. It makes a great dish for brunch, lunch or dinner. I don't remember where I got this one, but I did add the cheese to the original recipe.

    Recipe #96408

    I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!

    Recipe #95345

    This is a very delicious seafood quiche, I have made this quite often for a luncheons, everyone just loves it. This recipe make 2, 8-inch pies, just divide all ingredients evenly between the two pie shells. If my memory serves me right, I believe the original recipe called for one large deep-dish, 10-inch pie plate, but I prefer to make it into two, 8-inch pies.

    Recipe #93358

    4 Reviews |  By Rita~

    This I made with for unexpected company! A Cajun style quiche with a spicy kick and a delicate hint of crabmeat. To make as an Appetizers pour into a buttered 9x13 and bake 350 for 30 minutes and cut into small squares.This is a great travel food bring for pot luck or to a picnic.

    Recipe #92753

    My mother made this for me when I was a kid and it's just great. She's had this recipe forever and still makes it today. If you like hot dogs, then you're gonna love this! : ) We serve it with hot corn or string beans on the side. You may also use seasoned ground beef instead of hot dogs, if you wish.

    Recipe #92112

    My husband and father-in-law love this! It's a bit time-consuming, but worth the spectacular results. Truly a handsome dish! From one of those Pillsbury mini-magazine things you buy at the supermarket. Please note that you can use leftover mashed potatoes as well, or make homemade if you really hate instant!

    Recipe #90001

    I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine.

    Recipe #89565

    This is my family's favorite quiche recipe. I tend to make it on Friday nights, when my vegetarian stepdaughter arrives home from the week at university with a large appetite for something home-cooked and satisfying. Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the "secret ingredient" . . . mustard smeared on the bottom of the crust.I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.

    Recipe #88539

    3 Reviews |  By Dorel

    This is different than the others as this uses crumbled crackers. It comes from RecipeCenter. My DH and DD both enjoyed this variation very much. You can add some garlic powder if you like garlic.

    Recipe #87238

    Taking the time to make the savory crust makes all the difference in this hearty meat pie.

    Recipe #85011

    The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!

    Recipe #84770

    6 Reviews |  By Geema

    We like to liberally douse this delicious dish with our favorite hot sauce...Cholula. It's a recipe that will please both family and friends.

    Recipe #80951

    We live on the Oregon Coast and lots of fresh crab is the benefit. This is very tasty.

    Recipe #72567

    This recipe is so versatile. You can pretty much throw in whatever you have in left-overs. I have used leftover roast beef or London broil, plus have changed the veggies around, etc. It is great comfort food that helps you clean out the fridge!

    Recipe #71697

    9 Reviews |  By Kasha

    A wonderful and very French summer tart, even though all of that French mustard sounds suspicious, it changes taste when it is cooked. It serves a lot of people as a snack, or as a first course

    Recipe #68464

    I don't think you will find a better pie pastry, not only is this easy to handle but bakes outs flaky and light and has a rich buttery flavor! --- you could use 3 cups all purpose flour but the crust will not be as flaky --- here's a tip, to prevent a soggy pie crust brush a thin layer of egg white over the bottom crust before filling --- *NOTE* this can also be made using a processor with great results, which is the way I most always do (see instructions below the recipe) if you are making this on a food processor cube the butter and lard into about 1-inch pieces and then partially freeze.

    Recipe #66929

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