May Pie - Broccoli Tomato Quiche

I finally made a savory pie for the month of May. My mother adapted this recipe from a Weight Watcher's cookbook. So, you can use the no fat/low fat options and it probably still tastes good.

I was too lazy to get thyme out of the garden, so dried worked fine.

Broccoli-Tomato Quiche

2 t. oil
1 onion, chopped
1 garlic clove, minced
1 (10 oz.) box chopped broccoli, thawed
1 deep dish pie crust
3/4 c. evaporated milk
2 large eggs
1/4 c. sour cream
1/2 t. salt
1/8 t. black pepper
1/2 c. shredded Swiss cheese
2 plum tomatoes, thinly sliced
1 T. grated Parmesean cheese
2 t. chopped fresh thyme

Preheat oven to 375 degrees. Heat oil in large skillet to medium high. Add onion and garlic, stirring until soft, about 5 minutes. Add broccoli for 2 minutes.
Lightly beat evaporated milk, eggs, sour cream, salt & pepper.
Sprinkle Swiss cheese over the bottom of the crust. Top with the broccoli mixture, then pour egg mixture on top.
Cover top with tomato slices, thyme, and Parmesean.
Bake until knife comes out of center clean, about 35-40 minutes.

April Pie - Strawberry

I couldn't wait until May for strawberry pie. The stores had them looking yummy, so I had to do it now!

Growing up, this was my first introduction to strawberries. I wasn't much of a fruit kid, so I wouldn't touch it unless it was in something for dessert. I got this recipe from my momma.

For this recipe, I didn't make my own crust but used a frozen deep dish variety.

Strawberry Pie

Deep dish pie crust

1 pint strawberries, washed and halved

1 cup sugar

1 cup water

4 T. strawberry Jello

3 T. cornstarch

dash of salt

Bake pie shell as directed and cool. Combine sugar, cornstarch, and salt. Pour into a small saucepan, add water, and cook until mixture is clear. Add jello and stir until it dissolves. Cool the gelatin completely. Layer strawberries in the cooled pie crust and pour the cooled mixture over them. Refrigerate until the pie sets. Put a dollop of Cool Whip on top and ENJOY!