Caramelized Pear Pie

I have a confession - I don't like most fruit. Like, I buy a bunch of bananas maybe once a month. The other day, however, I was drawn to the fruit section in the grocery store and I added 2 juicy pears to my basket, suddenly filled with the urge to have caramelized pears! Story of my life. My grocery list gets neglected all of the time, I'm just so easily persuaded by fresh produce!

Anyway, this is a great pie to bring to a pot luck or to eat by yourself while you're watching reruns late at night--it's not too sweet, not too heavy, just a yummy slice of heaven. Feel free to add more pears, or throw in apples instead. If you like a more savory dessert, add a light sprinkling of grated sharp cheddar before baking, it's delightful!



Ingredients:

• 2 large pears
• 1 cup cream cheese, room temperature
• 1/3 cup + 2 tablespoons honey
• 2 tablespoons butter
• 4 tablespoons vanilla extract, separated
• 1 egg
• 1/4 cup chopped pecans
  
• Ground nutmeg for seasoning (Optional)

Directions:

1. Preheat the oven to 375 F, and bring the pie crust out in it's pan to sit at room temperature.
2. Peel and thinly slice the pears. Heat a medium skillet to medium heat, add the butter and the pears. Cook until the pears have started to turn golden (I treat pears like onions, so use the same method you would use if caramelizing onions!).
3. Add 2 tablespoons of the vanilla and 2 tablespoons honey to the pan and cook for another 10 minutes, until the pears are covered in a honey glaze and turning a deep golden brown.
4. In a small bowl, mix the cream cheese with the remaining honey and vanilla. Mix in a pinch of nutmeg (optional). Spread the cheese mixture over the pie crust, reserving 2 tablespoons. 
5. Spoon the caramelized pears over the cheese mixture, then top with the chopped pecans.
6. Crack the egg into the bowl with the reserved cheese mixture, and mix together well. Pour over the top of the pie. 
7. Bake for 10 minutes at the preheated temperature, then lower the heat to 350 F and bake for 25 minutes. Cool for at least 15 minutes before cutting, or chill and serve cold. 

Enjoy!

Mushroom Quiche

The best thing about any and every quiche is that no matter what you throw in, it tastes delicious. Plus, it's great for breakfast, brunch, lunch, dinner, or snacks, which is gold in my book!

This is one of my go-to quiche recipes for when I need something quick and easy to snack on throughout the week. 

Ingredients:

• 1 deep dish pie shell, refrigerated (pre-bought and thawed or create-your-own already laid in a pan)
• 8 medium white mushrooms
• 4 eggs
• 2 green onions
• 5 sliced of jarred jalapeno (or 1/3 medium jalapeno, sliced into rings)
  
• 1 green chile
• 1/2 cup + 2 tablespoons grated parmesan
• Salt/Pepper/Cumin/Cayenne

Directions:

1. Bring the prepared pie crust in it's pie pan out of the fridge, set aside while you continue preparing the quiche. 
2. Preheat the oven to 375 F. Slice the mushrooms, chop the green onions, jalapenos, and green chiles. 
3. Heat a large frying pan to medium heat. Add a tablespoon of butter or oil when the pan is hot then immediately add the prepared vegetables. Cook over medium heat until the vegetables have sweated their juices into the pan, about 5 minutes. Turn the heat to medium-high to evaporate the juices.
4. In a medium bowl crack and whip the eggs and seasonings until light yellow and fluffy, about 3 minutes. Fold in 1/2 cup parmesan, then pour into the pie shell. 
5. Scoop the vegetables into the pie shell, and top with the remaining parmesan. Bake for 10 minutes in the middle of the oven, then reduce the heat to 350 F and cook for 20 minutes.
6. Remove the quiche from the oven and let it cool for 10-15 minutes before serving. 

Enjoy!


Hint: Quiches taste best 1 day after baking, so feel free to prepare this a day ahead and re-heat it in the oven @ 350 for 10 minutes.


Tips for other quiche fillings:

• Sausage, olives, spinach
• Artichokes, basil, tomatoes
• Bacon, peas, cheddar, spinach
• Ham, mushrooms, swiss
• Chicken, corn, beans, salsa