February | 2017 | Thankful Yoga Studio LLC

Is it a quiche? Is it a tart? Let’s call it what it really is: egg pie. My version has eggs but no cream, so it’s not really a quiche. I like plain eggs in a pie crust and find creamy quiches too rich.

You will need to plan ahead a little for this one, but it’s not hard and well worth it. First, roast a head of garlic as seen here. You can do this an hour before assembling your pie, or you can do it a day or two in advance. Next, pre-bake a pie crust until it’s lightly brown. You can use frozen puff pastry instead if you don’t like to make your own. This is called blind baking. You weight the crust so that it keeps it’s shape while baking and is ready for filling. I learned about this the hard way 6 years ago.

Experience has taught me that the little extra steps and attention to detail make all the difference in a perfect pie. The crust is crunchy and flaky and buttery. This filling is savory with a hint of mellow garlic. We had this as an appetizer because it’s a small pie. It would also be a great main dish with a green salad or even good for breakfast.

Egg and Tomato Pie

One blind baked pie crust

2 roma tomatoes

1 or 2 cloves roasted garlic

3 eggs

about 1 cup sharp cheese ( I used a mixture of sharp white cheddar and romano – something very salty like feta would be good too)

salt and pepper

Preheat the oven to 350 degrees.

Slice the tomatoes and sprinkle liberally with salt and pepper and let them stand 10 minutes. This draws out some of the moisture so they behave while baking.

Spread the garlic all over the pre-baked crust. Sprinkle half the cheese on top. Lay the tomatoes on next.

Whisk the eggs in a small bowl and season with salt and pepper, then pour over the tomatoes. Top with the remaining cheese.

Bake until the eggs are puffed and the top is slightly golden. Serve warm.

I’ve tried many fruit bar recipes over the years and they’re all good. However, the recipes I return to are the easiest to assemble. This is a perfect recipe for yummy snack bars because the bottom crust and the top crumble are the same. There’s no need to get out another bowl and mix up a separate topping. This particular recipe also makes the filling quick and simple by using fruit jam mixed with fresh or frozen fruit. It gets bonus points for using rolled oats, which means it’s totally fine to have for breakfast. You can make these bars with any fruit and jam or preserves that you have on hand. I had strawberries in the freezer and a fresh meyer lemon, so I used those. I used a rectangular pan and the bars were too thin. Use a square pan for thicker, sturdier bars. I really love the toasty, buttery crust and the zing of the lemon with strawberries. This recipe is easy and satisfying.

Easy Fruit Bars

For the crust:

1 cup rolled oats (plus 1/4 cup for the topping)

3/4 cup all purpose flour

1/3 cup brown sugar

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 sticks unsalted butter – cold and cut into cubes

4 Tablespoons cold water (or maybe more)

zest of one lemon, lime, or orange – optional but yummy!

For the filling:

6 ounces preserves or jam

juice from half a lemon (you could use lime or orange juice)

1/2 cup fresh or frozen fruit chopped into bitesize

Preheat oven to 375 degrees.

Place the dry ingredients in food processor and pulse a few times to combine. Add butter and pulse about 10 times. Add the cold water and lemon zest and pulse to combine. Take the top off the food processor and check your progress. The dough should be crumbly but hold together when pinched. Add more cold water if needed.

Press a little more than half this dough in to a square pan and bake for about 12 minutes.

Add 1/4 cup rolled oats to the remaining dough mixture and save for the topping.

Take the pan out of the oven and spread the jam on top, then the fruit and sprinkle the lemon juice all over. You could mix this stuff up in a separate bowl first, but why bother? Crumble the remaining crust mixture on top and bake until golden brown and bubbly, about 20 minutes. Let cool before attempting to slice.