Recipe courtesy of Jill Davie
Episode: Parisian Bistro
Save Recipe Print
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
6 entree servings or 25 hors d'oeuvres portions
Level:
Easy

Ingredients

For the batter:
For the crust:
For the filling:

Directions

For the batter:

In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.

For the crust:

Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.

To assemble: 

Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Crab Quiche

Recipe courtesy of Susan Mason

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Vegan Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Spanakopita (Spinach Triangles or Pie)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Asparagus Quiche

Recipe courtesy of Paula Deen

Spinach Quiche

Recipe courtesy of Robert Irvine

Asparagus and Cheddar Quiche

Recipe courtesy of Aaron McCargo Jr.

Crustless Spinach Quiche

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword