Mother’s Day Brunch: One Tart Shell Two Ways

Sorry to lure you in with images of bacon, french toast and berries. This post is not going to be about them. I finished my second semester of college on Friday. Read: I am halfway done with my undergraduate career. We went to the Culinary Institute of America on Saturday to celebrate. It was just like it always is, awkward but delicious. But hey, they are just learning. Me trying to write passionately about the American prison system is probably just as awkward. And not delicious.

Then Sunday was Mother’s Day, so first day back I made an entire spread to celebrate. Here I have two recipes I made featuring our favorite carb ever, the ever so easy to work with frozen pie crust. Ok, it is not so glamorous but let us think of it like a blank canvas. Perfect for morning (in the form of a cheesy and creamy quiche) and for night (transformed into a perfect chocolate pudding pie), there is no way to go wrong here.

These recipes are from Smitten Kitchen, click here and here for the original recipes. I adjusted the cooking times for what worked for me, added mushrooms to the quiche, and used a frozen pie crust. Hey, Mother’s Day should be spent with mom and loved ones not waiting for the pie dough to chill. Hope you all had a good one, and be sure to try these recipes for your next brunch

Spinach Quiche

[Adapted from Smitten Kitchen]

  • 3-oz cream Cheese
  • 1/3 cup half and half
  • 3 eggs
  • 1 10-oz package frozen chopped spinach, thawed and drained
  • 1 cup mushrooms of choice, chopped
  • 1/2 cup grated Gruyere
  • 1/4 cup grated parmesan
  • 6 green onions, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 frozen pie crust, defrosted in room temperature and formed onto a pie tin
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients, except the parmesan.
  3. Sprinkle half of the parmesan cheese onto the bottom of the pie crust. Pour mixture into prepared pie crust. Top with the rest of the parmesan cheese.
  4. Bake until golden brown, 25 minutes.

Chocolate Pudding Pie

[Only slightly adapted from Smitten Kitchen]

  • 1/4 cup cornstarch
  • 1/3 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 oz bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • Cool Whip or your favorite kind of whipped cream
  • 1 frozen pie crust, defrosted in room temperature and formed onto a pie tin
  1. Preheat oven to 375 degrees Fahrenheit. Cover pie crust with tin foil and pie weights or another pie tin. Bake for 20 minutes covered, and 5 minutes uncovered. Bake until golden brown, remove from oven and cool.
  2. To make the pudding, whisk together cornstarch, sugar, cocoa powder, and salt in a saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly (DO IT), then boil, whisking, two minutes. Mixture will thicken. Remove from heat and whisk in chocolate and vanilla until smooth.
  3. Pour filling into cooled shell and chill covered with plastic wrap until cold. (2+ hours)
  4. When serving top with whipped cream, if feeling fancy add some chocolate shavings on top or cocoa powder.

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