Pi Day thread from 2010

REC: Marianne's Collard Greens Quiche

We'll be eating 2 pieces of frozen quiche on 3/14! Colleen

Marianne's Collard Greens Quiche
This recipe, from Family Circle in 1985, credits the recipe to Dean Irby, a theatrical director and lecturer at Hunter College in New York City.
1 unbaked 9-inch homemade pie shell OR: 9-inch, store-bought frozen deep-dish pie shell
1 package (10 ounces) frozen chopped collard greens
1 medium-sized onion, chopped
1/2 cup chopped sweet green pepper
2 tablespoons butter or margarine
1/4 teaspoon leaf tarragon, crumbled
1 1/4 cups half-and-half
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces Swiss cheese, grated
1/4 teaspoon ground nutmeg
1. Preheat oven to hot (425)
2. Bake pie shell in preheated hot (425) oven for 5 minutes. Remove to wire rack. Lower oven temperature to moderate (350).
3. Cook collard greens following package directions. Drain well. Squeeze out excess liquid.
4. Saute onion and green pepper in butter in large skillet until tender. Remove from heat. Stir in collard greens and tarragon.
5. Combine half-and-half, eggs, salt and pepper in container of electric blender. Whirl until mixed.
6. Spread collard green mixture into bottom of pie shell. Sprinkle with cheese. Stir lightly to mix. Pour egg mixture over. Sprinkle with nutmeg.
7. Bake in preheated moderate oven (350) for 40 minutes or until mixture is set and quiche is lightly browned on top. Let stand 5 minutes before slicing.

Marianne's notes: Joe, use your neighbor's recipe to cook your collards (her recipe is the classic Southern way to cook them), then use them in the quiche in place of frozen ones.
I haven't made this recipe in years, but I remember that it was delicious, and I'm going to go buy a bunch of greens today and make it again.
BTW, did your neighbor sprinkle a little hot pepper vinegar on the greens before she ate them? This is a MUST with greens in the South!
Enjoy!
Marianne in LA (Lower Alabama)

https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=38914

 
This is one of my favorites. I use a 1lb of frozen collard greens and have used . . .

the same amount of frozen turnip greens and spinach. This thing ALWAYS comes out tasty.

I don't care for Swiss so I use jack. Or cheddar. Or muenster. 'N throw some real Parmesan on it for good measure. Sometimes I have the tarragon, some times I don't; same goes for the nutmeg. If I am out of half-and-half I use whole milk. Can't say if I have ever used the bell pepper but I betcha red bell would be really pretty and tasty too.

This is a really good base recipe for just about any type quiche you would like, BUT dont' forget the collard greens.

Made with the collard greens, this is scrumdilly-icious.

 
Might as well put this here: REC-- No-Bake Peanut Butter Pie with Chocolate Whipped Cream

This is from thekitchn.com
No-Bake Peanut Butter Pie with Chocolate Whipped Cream
For the crust:
6 tablespoons unsalted butter
9 ounces crisp chocolate wafer cookies, such as Nabisco (about 42)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
For the filling:
8 ounces cream cheese, at room temperature
1 1/3 cups creamy peanut butter, such as Skippy
1 cup plus 2 tablespoons packed dark brown sugar
1/2 teaspoon kosher salt
1 1/3 cups cold heavy cream
1 tablespoon vanilla extract
For the whipped cream and decorating:
2 cups cold heavy cream
1/3 cup powdered sugar
1/4 cup Dutch process cocoa powder
1/2 teaspoon vanilla extract
Chopped roasted, salted peanuts, for decorating

Let 8 ounces cream cheese sit out at room temperature to soften while you make the crust.

Make the crust: Melt 6 tablespoons unsalted butter. Place 9 ounces chocolate wafer cookies (about 42) in a food processor fitted with the blade attachment. Process until finely ground. Add the butter, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and process until combined.

Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides. Freeze while you make the filling.

Make the filling: Wipe out the food processor. Add the cream cheese and process until smooth. Add 1 1/3 cups creamy peanut butter, 1 cup plus 2 tablespoons packed dark brown sugar, and 1/2 teaspoon kosher salt, and process until smooth. Add 1 1/3 cups cold heavy cream and 1 tablespoon vanilla extract, and process until smooth and thick. Pour the filling into the crust, then spread it into an even layer. Refrigerate at least 4 hours or overnight.

Make the whipped cream: Place 2 cups cold heavy cream, 1/3 cup powdered sugar, 1/4 cup Dutch process cocoa powder, and 1/2 teaspoon vanilla extract in a clean food processor fitted with the blade attachment. Process until smooth and soft peaks form, 15 to 30 seconds.

Decoratively spread the whipped cream over the pie. Sprinkle with chopped roasted, salted peanuts and serve.

Recipe Notes
Make ahead: The crust can be made ahead and frozen, tightly wrapped in plastic wrap, up to 3 days. The pie can also be made all way through and refrigerated up to 1 day.

Storage: The pie will keep lightly covered in plastic wrap for up to 3 days in the refrigerator, but is best eaten within 1 day.

https://www.thekitchn.com/no-bake-peanut-butter-pie-22997710

 
Judy says she might have one after the next firing but it might not be ready by Pi day. She will

return to the swap in a few days.

 
I have one Pi plate that should go into the next firing...

but since I don't know if that will be this Friday or next Monday, I can't get it done by 3/14.
I tried to plan ahead this year, but stuff got in the way.

If anyone is interested in really planning ahead, I can get them made now for next year!

 
No hurry, Judy! I should have planned for earlier but things got in the way, too smileys/wink.gif

Not baking on 3/14 smileys/wink.gif Take care of yourself. Colleen

 
Made me think of my mom's favorite peanut butter ice cream pie and smile smileys/wink.gif

I miss her around her birthday and am flooded with many wonderful memories. No real recipe for her pie, just beat peanut butter into vanilla ice cream and freeze in graham cracker crust. She loved peanut butter and tuna! Haven't made the pie since living at home over 40 years ago so I'd need to Google to get proportions. Thanks for the grin. Colleen

 
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