Of course, I never have any pre-made pie crusts, and I just can't stand making my own pie crusts. It just seems to take *forever*.
Well, I found a great blog:
http://blog.cooklikeyourgrandmother.com/
titled "How to Cook Like Your Grandmother". It had terrific tips on making pie crusts, a recipe that can use either butter or shortening, and the best tip:
When rolling out your pie crust, don't clear out the table, dust off all that flour and make a god-awful mess. Instead, put your pie crust dough in a large (gallon size) ziplock bag and roll out the dough *inside* the bag. You don't have to worry about making a huge floury mess, and the width of the bag is just about 9 inches - pie size.
I did this, and it was *perfect*. I don't have time to clean with 2 small children, a husband, a FT job *and* part time college, and we're living hand to mouth until I can get out of college, so we can't afford pre-packaged foods. I took this tip, along with the suggestion of making multiple pie crusts, flatten them, and then freeze them. So I'm saving time *and* money, and still feeding my family healthy dinners (I make spinach quiche).
Check out the blog - it's chock full of great tips and ideas. Not all of them are timesavers, but I'm certainly getting a culinary education!
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Now, will you share the recipe for the spinach quiche?
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Trashing the bag each time has its problems:
1. It gets expensive;
2. It is obscenely bad for the earth to toss all that plastic into landfills.
So just wash the bag, slap onto a cupboard door to dry ad reuse!
Of course, everyone just happens to have an expensive food processor.
Hand me a ziploc.
Tofu Quiche -
INGREDIENTS
o 1 medium onion, and half a red bell pepper finely chopped
o 2 cloves minced garlic
o broccoli, or spinach, or diced squash --- lightly cooked (don’t over cook)
o 1 lb firm tofu, drained
o 1/2 cup soy milk
o 2 T soy cheese or nutritional yeast flakes
o Salt and pepper
o Dash of turmeric
o Dash of curry powder
METHOD
Cook your veggies till just tender. Lightly fry the onion, bell pepper and garlic until golden, and add veggie and heat through. In blender, puree tofu, & other ingredients until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well.
Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set, knife in center comes out clean. Allow to sit for 5 minutes before cutting.