1poundJarlsberg Swiss Cheesecoarsely grated (Jarlsberg is a Semi Soft Part Skim Milk Sweet Cheese, Lucerene is similar if Jarlesberg is not available).
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Preheat oven to 400 Degrees (F). If making two smaller quiche with 8" pie pans, roll out each pod into a separate bottom crust (10"). Trim excess dough and use to make fluted edge. If using one larger deep dish pan, you'll use about 1 1/2 pods of dough for the larger pan.
Blend or whisk eggs, heavy cream, half and half, and salt and pepper thoroughly.
Layer freshly chopped Spinach, then crumbled bacon and finally the grated Swiss cheese so it is rounded (it will all settle down as it bakes).
Gently top with the liquid ingredients, fill until it is ½ to ¼ inches below the top of the pie crust., Use baking sheets underneath as it bakes it may spill over a little.
Bake smaller pie shells (aluminum) 35 - 40 minutes, larger (glass, deep dish) pie plates 50 - 55 minutes.
To brown top of quiche if not as brown as you want it, broil final 3-4 minutes, or until desired color/texture is reached.
Remove from oven and let cool on rack slightly to make sure eggs and cheese are set prior to serving.
Recipe from Stonewall Kitchens - Pappy's tested and approved!
Use either two- 8" pie shells in shallow aluminum pans, or one large 9" deep dish pie plate. Either way, you'll need to thaw two pods of Pappy's Pie Dough for this amount of quiche filling.
Mix all filling ingredients together – test for level of heat with Habaero hot sauce – adjust as you need.
Ensure your Pappy’s Pie Dough Crusts are thawed. Roll out on floured surface to about 12” in diameter and ¼” thick. Cut 14 four inch circles, rerolling the scraps as necessary until all the dough is used up. I used a margarita glass!
Divide the filling between the dough circles. Fold the dough over the filling and press the edges together. Optional: use a fork to make little lines around the edge.
Place empandas on baking sheet tray. Bake for 25-30 minutes until golden brown.
Serve warm with sour cream and Pico de Gallo.
Adaptation of a recipe from @joyfilledeats
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Green Chile Beef Empanadas - Recipe by Pappy's Pie Dough
Combine the spices in a small bowl. Rub into the beef covering all the nooks and crannies and each side.
In a large skillet, heat 1-2 Tbs. olive oil. Sear the meat on all sides. Remove and place in a slow cooker.
With the remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Once sauce comes to a boil, reduce heat and simmer until thick.
Meanwhile, add onion and garlic on top of beef in the slow cooker. Pour the reduced sauce over the top.
Cover and cook on low for 6-8 hrs. Once the meat is fork tender, remove and shred with two forks. Pour a portion of the sauce, including the onions, over the shredded meat and let soak to enhance flavor.
Combine (2) Pappy’s dough pods and roll out to a 14” circle.
Using a 4”-5” wide glass or small bowl as a pastry cutter, cut out as many circles as you can. Continue to incorporate unused dough into the next pods as necessary.
In the cut out circles, place portions of the beef, Mexican cheese and diced green chilies leaving about a ½” edge to fold the dough over and seal. Slice in small steam vents. Makes 24.
Freeze to bake later or Bake in a 425° F preheated oven until golden brown, approximately 25 minutes.
Pappy’s Pie Crust Dough also fries up nicely.
Heat oil over medium-high heat to 350° F. on a deep fry thermometer. Cook in batches flipping once, 4-6 minutes on each side. Transfer to paper towels to drain.