Thanksgiving pies are showing up all over the blogosphere. I wanted to join in the fun however I have a little problem. I cannot make a homemade pie crust to save my life. This is one of my cooking weaknesses. So what did I do? Wholly Wholesome came to the rescue. If you’ve never heard of them before, they make fabulous organic frozen pie crusts, bake at home pies and other baked goodies. They can be purchased at Whole Foods Market. I decided to try the whole wheat crust and make a savory pie. It was perfect to make this mushroom quiche. You could serve this for your Thanksgiving breakfast or any holiday brunch. To cut down on some calories and fat, I also used fat free evaporated milk and low fat cheddar cheese. The extra calories were not missed and I treated myself to an extra piece.
The good news is you could win a Wholly Wholesome gift pack and make your own pies. The gift pack includes measuring cups, a basting brush, spatula and 3 free product coupons. All you have to do is leave me a comment on your favorite type of pie. And it doesn’t have to be a dessert. It could be a savory quiche or tart. Please leave your comment by Friday, November 28th, 11:59 eastern time. I will pick a random winner and announce it over the weekend. If you do not have a blog, please leave an email address with your comment so I can contact you. Sorry, this time the prize can only be shipped to a US address. Thank you to the generous folks at Wholly Wholesome. Good luck!
Tomorrow is our anniversary so my hubby has something special planned. I will be back on Thanksgiving to post a Barefoot Bloggers recipe. You can use your leftover turkey for this one. Happy holiday cooking!
Wholesome Cheddar Mushroom Quiche
1 TBS olive oil
3 green onions, chopped
8 ounces mushrooms, sliced
3 large eggs, beaten
1 can (12 oz) fat free evaporated milk
1/2 tsp salt
1/2 tsp Dijon mustard
1/8 tsp black pepper
4 oz low fat sharp cheddar cheese, shredded
9 inch Wholly Wholesome whole wheat pie crust
Preheat over to 375 degrees. In a large fry pan, heat oil on medium heat and saute onions and mushrooms for 10 minutes or until wilted. In a small bowl, mix together eggs, milk, salt, mustard and pepper. Mix the egg mixture with the mushrooms. Sprinkle the cheese on the bottom of the pie crust. Pour the egg mixture over the cheese. Bake for 30 to 35 minutes or until top is golden and puffy. Cool before serving.