Raaven's Southern Quiche
1 1/3 C. buttermilk*
1/3 C. sour cream*
1/2 lb bacon
1 medium-sized bunch of collard greens
1/2 chub premade polenta
cubed cheese (enough to cover the bottom of the pan, plus a little extra)
(herbs to taste)
black mustard seed
*I make my quiche in a large pie pan, so I use a LOT of milk/egg formula. To adjust for your own cooking utensils, use a ratio of 1/3C buttermilk/sourcream combo to 1 egg.
**I used the premade, from the dairy case sort...but I'll make my own next time...probably from mashed potato.
Dice the bacon to small bits. Put in a skillet on medium heat, stirring regularly. When the bacon (and the fat) has turned a golden brown, pour off the excess grease. Return skillet & bacon to medium heat, add in diced polenta. Continue to stir.
Rinse the collard greens thoroughly. Slice across the leaves to get thin strips of green. Add greens to skillet with bacon & polenta. Add herbs except salt, pepper & cinnamon. Cover, but stir occasionally.
Get your crust ready. Spread the cheese cubes in the bottom (if you're curious, I used cheddar and havarti in mine). Preheat the oven to 350. Combine eggs, buttermilk, sourcream, salt, pepper & cinnamon.
After about 15 minutes of covered heating, the greens should be deflated to about half their previous size. Remove from heat, and spread across the top of the cheese. Add a little extra cheese over the top of this mixture, then pour on the egg mixture. Be sure to poke the whole mess around a bit, so that the egg gets into all the crevasses.
Bake at 350 for 50 minutes, or until the top is golden and it passes the knife test (stick a clean knife into the middle of the pie, it should come out mostly clean). Let cool for 20 minutes or so, then enjoy!
Raaven's Acorn Squash Pie
Leftover cooked acorn squash, mashed (approximately 1 1/2 C)
2 oz plain chevre
2 Tablespoons molasses
1 C brown sugar
milk or cream
1/2 C vegetable oil
1/2 C oatmeal
2 tsp each:
1 tsp each:
Preheat oven to 425. In a medium-large bowl combine squash, chevre, molasses, spices, oatmeal, oil, eggs and HALF of the brown sugar. With a beater, mix in enough milk or cream to form a very liquid batter (similar to pumpkin pie batter). Make sure most of the chevre chunks are gone (otherwise you'll get strange white spots in your pie).
Pour into the crust of your choice. Sprinkle remaining brown sugar on top, but do not stir in. Bake at 425 for 15 minutes, then lower heat to 375 for 50 minutes more, or until it passes the above-mentioned knife test. Let cool approximately 1/2 hour before slicing.