See the wonders of Wondra with this tender, flaky crust.
This is my favorite "easy" quiche recipe that uses bacon, cheddar and Monterey Jack cheeses, canned green chiles and scallions, eggs and half and half. I typically "short cut" the time by using a frozen pie crust.
From Le Mouton Noir, Saratoga California, 1987. We believe the Pastry Chef at the time was Jan Phillippi. This recipe came from this restaurant back in the days when it was still owned and operated by Don Durante and his wife Marcia. This recipe is as memorable as the early days of this spectacular local restaurant.
A light pastry dough made with whole wheat, white flours, oil, butter and a small amount of sugar.
This Cream Cheese Pumpkin Pie is a great recipe from Bon Appetite, 1992. It's very impressive looking and tastes terrific. I particularly love the nut crust and I've used that with several other pies.