Spinach pie

Ingredients:

Whole wheat pie crust*

about 400 gr frozen spinach 

4 cloves of garlic

3 eggs 

1 large ball of fresh mozzarella cheese or 300 gr feta cheese

some curry powder (optional)

1-2 big onions 

olive oil

salt and pepper

Preheat the oven to 170 C. Sauté the chopped onion and sliced garlic in olive oil until the onion is soft and the garlic lightly browned. Add the fresh spinach a few handfuls at a time, allowing it to wilt down. Add about two teaspoons of curry powder, or to taste. Or leave it out if that’s how you feel about it. Beat three eggs in a medium sized bowl. Slice the mozzarella. Add the spinach mixture to the eggs and stir well to combine evenly. Put half of the spinach and egg mixture in the pie crust and lay out the slices of cheese on top. Add the rest of the spinach and egg mixture so that the pie crust is filled to the top. Bake for twenty minutes (approximately) until the quiche is firm and the center is cooked. If it’s not fully cooked you’re worried about burning the crust you can wrap the edge in aluminum foil to prevent burning while still allowing the center to cook through. You can also add some nuts to the spinach.

* either shortbeard crust or regular dough

for shortbread crust -

apx 300 gr flour

125 gr butter (cold cut into small pieces)

1 tsp salt

3 tbs cold water

Sift the salt in the flour, incorporate butter and add the water in the end(if necessary). Leave in the fridge for 15 min. Spread on floured pan.

for regular dough - 

1 package active dry yeast

1 cup warm water
2 cups whole wheat flour
1 teaspoon salt

Sift the salt in the flour. Dissolve the yeast in the warm water, then mix it with the flour. Form the dough and leave it to rest for 20-25 min. Spread on a floured surface.

Pumpkin pie

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 package butter (125 grams), chilled, and cut into pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) crushed gingersnap cookies

Pumpkin Filling:

3 large eggs
2 cups fresh pumpkin puree or 400 grams pure pumpkin
1/2 cup (120 ml) heavy whipping cream or milk
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt


Pate Brisee:

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.

Pecan and Gingersnap Layer:

Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.

Make the Pumpkin Filling: 

In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.

Makes one 9 inch (23 cm) pie.