Leahs Cheesy Fresh Tomato And Spinach Pie With Bacon Recipe

I made this up yesterday since I wanted to use up some ingredients in my freezer and had fresh tomatoes from the garden. Pie was savory and moist without being mushy and the parmesan and mozzarella cheese with crispy bacon add that extra umph we all crave. This is a pretty dish that would do well at pot lucks, for vegetarians (without the bacon of course) and at parties served as an appetizer cold, hot or in between. Cooking time includes cooking bacon.

Ingredients:

Be lazy - Use 1 pre-made pie crust unbaked - if frozen, allow to come to room temperature
2 large beefsteak tomatoes or four plum tomatoes - could also use grape or cherry, simply slice in half.
1/2 packaged Box of frozen spinach thawed and completely drained of its juices
1 cup shredded mozzarella
1/2 cup freshly grated parmesan cheese
1/2 teaspoon nutmeg
1-1/2 teaspoon kosher salt
fresh cracked pepper
4 slices of bacon, cooked and crumbled
3 tablespoons mayonnaise
1/2 cup milk 2 percent or whole
4 jumbo eggs (or 5 medium/large eggs)
Pie pan
Working oven preheated at 350 degrees
1/3 cup flour - all purpose
2-3 tablespoons of tomato paste
2 tablespoons shopped minced onions (for color and optional)
red chili flakes (optional)
Clean tea towel to help squeeze out water from thawed spinach

Directions:

Preheat oven at 350 degrees
Place and unroll unbaked pie pastry into pie pan.
Slice bacon and cook up in skillet while performing other tasks.
Once spinach is thawed (I used my microwave for 1-2 minutes on medium strength) place half of the boxed thawed spinach into a clean tea towel and grab corners to create a bundle.
Over sink start squeezing - and squeeze some more, loads of water will come out - you really want to get all the water out, and after opening back up your dish towel, the spinach will easily pop out of your dish towel.
Fork pie pastry all over on bottom with holes to prevent buckling
Sprinkle at least 3 tablespoons parmesan cheese on bottom of pie pan on top of pie pastry.
Sprinkle three tablespoons of the flour on top of the parmesan cheese - this will prevent your pie from being too drippy of tomato juices
Slice if using beefsteak tomatoes or plums into 1/4 inch slices and arrange in circles over lapping slightly in pie pastry. Sprinkle a little salt all over the tomatoes.
Sprinkle about half of the shredded mozzarella cheese over the tomatoes.
In bowl, crack your eggs and add mayonnaise, whisk till completely combined and thick.
Add freshly cracked pepper, tomato paste, 1/2 of the remaining parmesan cheese, remaining flour, optional shakes of chili flakes and half of the nutmeg to egg mixture.
Stir again then add spinach - stir till combined.
Pour egg mixture over tomatoes.
Once bacon is done, drain any extra fat and place on top of egg mixture and add additional shredded mozzarella cheese and parmesan cheese.
With hand or back of spoon, slightly press cheeses and bacon into egg mixture to get them wet.
Sprinkle the top with the remaining nutmeg.
Add optional diced green onions.
Place pie pan carefully into preheated oven and allow to bake for 40 minutes.
When checking for doneness, insert knife - which will come out a little wet, but not gloppy.
Let Pie/tart set up for at least 10 minutes before slicing.
This can be served hot, cold or warm - it was super delicious cold late last night when I was struck with a little hunger after watching Craig Furgenson!
Yes I KNOW!!! lol

Click on photos to see a larger image.

Have fun with this one and use tomatoes from your own garden (or a friends) or from the farmers market nearby - the extra taste of fresh tomato will really come through!

Grandma Nelles Creamed Chipped Beef Recipe

My Granny's version of an old favorite, served for breakfast with poached eggs like 'eggs benedict' gone chipped beef, or served alone on toast or biscuits...creamy, comforting and super easy and quick.

Ingredients:

1 package of dried chipped beef - usually found by the bacon in your grocery store. I prefer packaged versus in a jar
1-2 tablespoons butter
1-2 tablespoons flour (start with one tablespoon)
1 cup skim milk
1 bowl with water
dash of cayenne pepper (optional)
fresh cracked pepper
warm toast or biscuits for serving
poached eggs if you wish to serve it like 'eggs benedict'

Directions:

In bowl with water or under running water, rinse chipped beef to remove any excess salt during its curing process.
Slice or pull apart with hands the chipped beef.
Place chipped beef in skillet or pot, and add butter.
Let chipped beef sautée and get a little crispy on its edges.
Sprinkler flour over melted butter and chipped beef to make a roux
Add milk slowly and with spoon stir and cook until thickened.
If too thick for your liking, add a little more milk to thin it out.
Serve it up over warm toast, biscuits or even a poached egg on a buttered english muffin for that eggs benedict look.
Pour chipped beef with 'gravy' over eggs, biscuits, toast
Sprinkle top with fresh cracked pepper and optional cayenne
Serve at once, and watch the plates get licked up!

This is an affordable and quick dish to serve on those occasions you really want something comforting - albeit it's naughty with the salt content of the chipped beef, but oh oh so good. This is also great to serve for brunches and even a quick lunch when it's rainy and damp outside.