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1
Pre-heat the oven to 350* and position the rack to the lower third position or use a pizza stone in the lower third of the oven. Get it good and hot.
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2
Partially bake your pie crust in a 9 inch pan (see Recipe #300887). Use lots of beans inside of foil to help hold the shape (I use the same old lentil beans and fill the foil to the top). Bake for about 10 minutes. I usually lay a piece of foil over the top so the edges don't burn.
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3
Make the custard by beating the half and half, eggs and seasonings together.
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4
Stir in your favorite fillings and pour into your partially baked pie shell or layer the fillings for a pretty presentation. (yeah, take the beans out first) and bake for 45 - 55 minutes or until a butter knife inserted into the center comes out clean.
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5
Filling Suggestions:
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6
I always saute the veggies and herbs in butter and olive oil.
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7
1 tablespoon minced herbs,1/2 cup sauteed leeks, 6 slices of blanched, rinsed and diced bacon patted dry and fried and 1/2 cup shredded Gruyere cheese and topped with plum tomato slices.
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8
1/2 cup finely diced baked ham sauteed with 1/2 cup finely sliced green onions and 1/2 cup of cheddar cheese with 1 Tablespoon minced herbs.
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9
10 slices of roma tomatoes for the top and 3/4 cup shredded mozzarella and 1/4 cup Parmesan cheese and 1/2 teaspoon of dried Italian herbs.
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10
You can add leftover veggies from last night's dinner such as steamed broccoli, asparagus, mushrooms, whatever you have.
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11
This recipe is easy to turn into a Mexican dish, Italian, Spanish, Portugese, whatever your mood dictates.
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12
Add a salad and it makes a nice lunch.
