There was an article called “Pie for Dinner” in the February 2015 issue of Bon Appetit. The article detailed some basic pointers of pie making and had 6 recipes for savory pies. I chose to make two of them this week for my dinners:
The carmelized garlic, spinach and cheddar tart.
Minus all the heavy cream and creme fraiche to decrease the number of calories per bite. 🙂 It’s basically a quiche but there is some sweetness from maple syrup and reduced balsamic vinegar in the filling that made it quite tasty
This is the “Cock-a-leekie” pie without the top crust to show the filling. I omitted the bacon from the recipe because I had forgotten to pick some up from the grocery store and was too lazy to go back. Nonetheless, it was still tasty with some sweetness from prunes throughout. I added an extra teaspoon of salt that would have come from the forgotten bacon. I also added some milk to the egg mixture to create a more custard like consistency to the filling, which ended up being an overkill with the double crust.
The pie crust called for 2 tablespoons of apple cider vinegar instead of water like most pie crust recipes. This provided a tangy-ness to the crust that went really well with the savory fillings.
Pair with a side salad and you’ve got yourself a meal!