18
Individual Bacon Quiches
2 Servings
INGREDIENTS
2 large eggs, beaten
2 tablespoons heavy cream
1/4 cup Parmesan cheese, shredded
1/4 cup Swiss cheese, shredded
1 teaspoon fresh parsley, chopped
Kosher salt and fresh pepper, to taste
1/3 cup cooked bacon, crumbled
1/3 cup cooked potato, diced
1 green onion, thinly sliced
2 circles prepared pie dough, cut with larger cutter
METHOD
1
Preheat pie maker.
2
In a small bowl combine ingredients except for pie dough in order
listed.
3
Place a circle of pie dough over each well and carefully press it in.
4
Divide mixture between the wells and close pie maker.
5
Cook for 8-10 minutes or until pastry edges are well browned and
filling is set.
6
If mixture is not set in center leave in machine but unplug it.
7
Let stand for 5 minutes to finish cooking.
8
Carefully remove and serve hot or warm.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
17
Homemade Apple Pie Minis
2 servings
INGREDIENTS
2 teaspoons unsalted butter
2 tablespoons granulated sugar
1 Granny Smith apple, peeled and chopped
1 pink lady apple, peeled and chopped
1 teaspoon fresh lemon juice
1 tablespoon all purpose flour
1/2 teaspoon ground cinnamon
2 circles prepared pie dough cut with larger cutter
2 circles puff pastry (thawed) cut with smaller cutter
METHOD
1
In a skillet set over medium high heat combine the butter and sugar.
2
Cook until fragrant and the mixture begins to turn amber in color.
3
Quickly add the apples and stir until apples release some of their
liquid.
4
Whisk in the lemon juice, flour and cinnamon and whisk fast to
prevent lumps.
5
Cook until flour thickens the juices.
6
Preheat pie maker until ready light turns on.
7
Place pie dough circles over each well and press into place.
8
Measure 3/4 cup of apple filling for each well.
9
Top with puff pastry circle.
10
Close pie maker and cook for 7 - 8 minutes or until crust is
well browned.
11
Carefully remove and cool for a few minutes before serving.
Tip:
You can make pear pies by substituting fragrant pears for the
apples. Bosc and Bartlett pears are nice for this.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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