Country Brunch Pie Food

PERFECT BRUNCH PIE

Steps:

• Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
• Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
• Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
• Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
• Winning Olive Recipe: Learn More about the winning cook, Celia Wallis

COUNTRY BRUNCH PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crust; sprinkle with cheese. In a small bowl, whisk the eggs, cream, mushrooms, peppers and onion; pour over cheese. , Bake at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

COUNTRY HAM AND CHEDDAR PIE WITH WHOLE GRAIN MUSTARD AND GREENS WITH APRICOT VINAIGRETTE AND ALMONDS

Steps:

• For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside.
• Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham.
• Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes.
• For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds.

COUNTRY BREAKFAST PIE

Steps:

• Preheat oven to 375°F.
• Place crust on baking sheet.
• Sprinkle sausage around bottom of crust.
• Top with potatoes, onions, bell peppers and cheese.
• Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust.
• Bake 30 minutes or until egg mixture is cooked and crust is lightly browned.
• Sprinkle with additional cheese and peppers, if desired.
• Makes 6 servings.

COUNTRY BREAKFAST PIE

Steps:

• Spray 9 x 13 inch pan with Pam. Layer in order. Set at least 8 hours or overnight. Can be frozen. Better if you let it set and freeze unbaked. Bake at 350 degrees for 45 minutes to 1 hour. Makes great holiday breakfast!

COUNTRY BREAKFAST POT PIE

Steps:

• Heat oven to 375. Spray an 11x7 inch glass baking dish (2 Quart) with cooking spray. Cook hashbrowns according to the directions on the package. Remove hashbrowns and arrange in the bottom and around sides of casserole dish. Sprinkle cheese over potatoes.
• In a bowl beat eggs. Stir in chives salt pepper and ham. Cook and stir over medium heat until partially cooked. Stir in cream cheese, cook and stir until eggs are cooked but moist. Spred over cheese and potatoes.
• Seperate crescent rolls into triangles and roll half way. Arrange over eggs with tips in the center.
• Bake 20-25 minutes or until crust is golden brown.